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Pan-Seared Ribeye Steak w/Red Wine-Mustard Pan Sauce
Feb 14th
Harnessing the power of cast iron and dry heat, these rib eyes are juicy, tasty and beautiful! Word of warning though, the skillet will be about as hot as the surface of the sun… please be careful! Nothing ruins a perfect steak like a careless moment or casual brush with a 500+ degree cast iron skillet! I also suggest you clean your vent-a-hood filter before beginning. While the canola oil has about the highest burn temperature of any oil, there will be smoke.
Pan Seared Rib Eye
Ingredients
1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
CAUTION: Pan is really really HOT! Please use proper oven mitts before proceeding! Barely touching a 500+ degree cast iron skillet will leave a burn! Grabbing it with a handtowel is just asking for trouble!
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs More >
Bacon-Wrapped Pork Tenderloin Medallions w/Maple-Mustard Sauce
Jun 20th
Bacon-Wrapped Pork Tenderloin Medallions
Ingredients
12-14 slices bacon (1 slice for each pork medallion) 2 pork tenderloins (1 to 1¼ pounds each), trimmed of fat and silver skin, cut crosswise into 1½-inch pieces; thinner end pieces scored and folded Kosher salt and ground black pepper 2 tablespoons vegetable oil Directions
1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.
3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees More >
