Sometimes, a man just needs to eat some steak and potatoes. I needed it on this particular evening, and I was going to make it right. I’ve been trying to up my cast-iron game, and – as you’ll see in many an upcoming post – gotta do it with some steak. Went to the store, bought a steak and some Yukon’s.. and I envisioned a cast iron pan – half tater, half steak. I thought that would not only look delicious, but taste just as good. Let’s see if it turns out.
The Prep Table
Sure, I ain’t getting no ServSafe certification with a cat next to the food, but if you’ve read the wife’s post, you know it’s no secret these cats run the house. This one kinda “ruined” my prep photo – she gets front and center attention like she wanted. We’re going to cut the steak into strips and do an Sriracha, soy glaze. Gotta at least add a little spicy to it. Again, it’s a trait and a flaw. Everything needs a tingle.
Real quick 30 min marinade. Let it soak it all in and we’ll get them taters cut. I wanted a pretty hearty wedge, so I sliced ’em in half, then did the diagonal cut, so we got about 6 wedges per tater. From what I can recall, I did the same for those JoJo wedges back in the day.
I don’t know why I ended up showcasing the basil. I think I just took whatever was in the crisper and took a photo. Then I was cutting it up and was like, “why?” I totally wanted rosemary for these potatoes.
The Process
No, RecTeq doesn’t pay me to continuously showcase their product. I’ve had this particular pellet smoker for longer than I’ve had my wife – and it’s still going strong. I’ve pretty much used it for every application, so let’s start doing some cast iron magic. We’re going to soften up these potatoes in a bed of butter – come back and grill the steak and then combine all them flavors. Yes, the potatoes are going to be steak-y.. and yes, the steak is going to be potato-ey.. but that’s the beauty.
These had that beautiful golden color, let’s pull ’em off and get them steaks on there. Set aside and foil tent the potatoes until the steak is cooked up. Now, let me caution you on the next picture. This is by far one of the prettiest pictures I’ve taken in a long time. Grab a beer, take a sip.. and get ready to take this one in.
Imagine the smell emanating (common word from my old profession. if you know you know) from this pan. We got the garlic, butter and herbs all together and throwing a fantastic flavor. Let’s let the steak take that, and then throw the potatoes in there.
Let her cook. Let her eat.
E-Mail List
Before we get back into the cook, I’d like to kindly remind you of our e-mail list. We had a rough set back about a year ago, but since then, it’s been going nicely. Every Friday morning, we’ll send you the links to our latest cooks for the week. You know MrsForensicBBQ posts on Mondays. I’ll post on Fridays. Your e-mail will have these two posts, in one e-mail – and.. going on years.. NEVER any more. No spam, no selling of e-mails. I don’t play that game, I just want to share what we do with you in the best ways possible. So go ahead and sign up – let me know when you do and I’ll send you a sampler of one of our seasonings!
The Result
That there is the garlic butter steak and potatoes in a cast-iron pan I’d envisioned. I really couldn’t have asked for anything better. Perfectly tender, beautifully seasoned. The flavor was a punch. Stick around friends, we’re just getting started!