Wednesday, March 6, 2013

Steak, the Best Recipe


Every so often I decide to explore new recipes and techniques that look interesting. My son loves steak, and not always wanting to go outside on the porch to grill; especially in winter, I needed to find a delicious option for cooking indoors on the stove. I saw this prepared on Top Chef and decided to try it. This is a perfect composition of juicy, tender strip steak, served over a savory blend of creamed corn and topped with a refreshing arugula and tomato salad, just totally yum...

You will need:

  • 2 Strip Steaks or Shell Steaks
  • 2 Ears of Corn, I use frozen if fresh is not available (strip the corn off with a knife)
  • 2 Cloves of Garlic finely chopped
  • 2 Shallots, diced fine
  • 1 Cup of Snap Peas, Sliced on the diagonal
  • 2 Cups of Baby Arugula
  • Tomatoes - the best that you can find
  •  Lemon
  •  Olive Oil
  •  Salt & Pepper to taste


First, get a skillet, ( I used cast iron ) smoking hot with a coating of oil in it. Season the steak on both sides with salt and pepper, place in the skillet and cook about 5 minutes on each side. This gives you a beautiful medium rare steak, as long as it is about 1" thick. Adjust cooking times depending on the thickness of your steak. When done, place on the side and let rest.

In a saute pan add olive oil to coat, add garlic, shallots, corn, snap peas and saute for 2 minutes. Add 1/2 cup of heavy cream and a pinch of thyme, salt and pepper to taste and cook until slightly thickened. Remove from heat.

Toss your Arugula with olive oil, lemon juice, salt and pepper, add tomatoes and toss to coat with dressing
I like to add thinly slice red onion to this salad.

Plate as you desire, the combination of savory, bitter, sweet and salty is perfect. This dish is a snap to make and takes about 30 minutes from start to finish. Delish!

*Retrieved from Bravo TV Top Chef Recipes 2012