Just when you’re beginning to think you’re becoming the worlds next kitchen rock star…
You fail miserably at something.
But hey, it’s all a learning game right?
Please say yes.
Anywho, last night I had BIG plans for an amazing well rounded meal. Steak. Potatoes. Brussel Sprouts. Cantaloupe. Chocolate chip cookies.
Which I can do all of on the grill. Grills are easy. But alas, I do not have one here. So my new friend Jason gave me some pointers on how to do all of this magically with a skillet.
And by pointers, I mean, he wrote out my grocery list, gave me step by step directions (including what to do and in which order to time it all perfectly) and included plenty of encouragement. Probably my most favorite “recipe” of all times.
In fact, I love it so much, I’ll just share the whole thing with you. Because the directions were fantastic. It was my execution was just a little wobbly.
The highlights include:
- The use of too much cayenne pepper on the sprouts… like, WAY too much.
- Under cooking the potatoes.
- Burning the cookies.
But the steak was fantastic. And the sprouts were so beautifully quartered. And it’s really hard to ruin cantaloupe. So – partial success?! For any of you other grill-less friends, here’s a little something something to help you out.
- Steaks: Look for thicker cuts. Filets are always good!
- Brussel Sprouts, at least a pound.
- 2 lemons.
- Cayenne pepper.
- 2 Russet potatoes (not too large, but big enough. Preferably the same size.)
- Olive oil.
- Chili flakes.
- Onion powder.
Set oven to 400 F.
While oven is heating, you are going to start the potatoes.
- 2 sheets of tinfoil, big enough to completely wrap around each potato.
- Coat each potato in olive oil, salt and pepper.
- Completely close the tinfoil.
- Place in oven. These take about an hour to cook, so start these first.
Quarter brussel sprouts and set aside.
- Make sure the steaks are room temperature, otherwise they will dry out.
- Coat each steak in olive oil, salt and pepper. Be generous, but don’t over do it. A lot of the seasoning will end up in the pan.
- Heat a deep pan for a few minutes so the steaks sizzle when you first put them in to the pan.
- Let each steak cook on each side until there is a good color (about 3-4 minutes each side). BE PATIENT AND DON’T TOUCH THE STEAKS. Let them cook!
- After each side has been seared, place on a cookie sheet that has a cooling rack on top (this allows the entire steak to be cooked the same….it’s an airflow thing!)
- Place in oven and let cook for 10 minutes (medium rare/medium).
- In the same pan the steaks were being cooked in, ad a little bit more olive oil (not too much!) and put the brussel sprouts in, stirring to make sure they all get coated with the olive oil. Sprinkle with salt, pepper, cayenne pepper (just a lil bit), onion powder, and chili flakes. Let them cook, stirring occasionally. I like my sprouts to have a nice deep golden color too them.
- After about 5 minutes (the sprouts should be tender), squeeze the juice of one lemon over them and let them soak up the juice. Make sure you stir pretty often.
- Taste and make sure they are good.
By this time, the steaks should be done. Take them out and let them rest for a couple minutes to let the juices settle.
Once the steaks are done, the potatoes should be done as well. Pull them out. Test them with a knife. If should be easy to cut through!
PLATE UP AND ENJOY!!!
At the risk of ruining these adorably written out directions – I did not add my own thoughts. I did however underline, bold and italicize the fact that he warned me to use JUST A LIL BIT of cayenne. To which I ignored and added just as much as salt… or pepper… #oops
The other note to mention is that as I was preparing to melt the butter for the cookies… I realized I don’t have a microwave.
So now I’m wondering if maybe my land lady has been reading the blog… and knows about the Cheese Frenchee Incident…? Hm…
You win some. You lose some.
But I dominated those steaks. So, I’m still calling it a win.