What we have here folks is a beautiful steak dinner for 2. Steak, potatoes, and spinach? Who could ask for anything more? You can actually prepare this entire meal in about 45 minutes, or so. Here's what I suggest: fry your fries, while they are cooling from round 1, season your steak. Once the fries go into the oven for round 2, chop your garlic for your spinach. Then, cook your steak and allow it to rest. Make your pan sauce. Then, using the same pan, sautee your spinach. By the time the spinach is done, you can pull your frites from the oven, and viola! Assemble your plate and live your best life. - J SEE BELOW
14 oz New York strip steak (Sub: Ribeye)
2 tsp kosher salt, plus more to taste
1 tablespoons coarsely ground black pepper
1 TBS dried thyme
1 clove garlic, minced
1 TBS extra virgin olive oil
1 TBS salted butter
1/4 cup red wine
Season steak with salt pepper,and dried thyme coating the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
Heat the oil and butter in a large skillet over medium-high heat, until the lines become wavy, or just before it smokes. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. 5 minutes for medium.
Using a pair of thongs, hold the steak on its fat side to the pan. Sear for 30 seconds to 1 minute. Once cooked as desired, transfer the steak to a cutting board to rest.
Reduce the heat to medium and add the garlic, followed by red wine to the skillet. Cook it down for about 2-4 minutes while using a whisk to scrape off any browned bits in the bottom of the pan. Once reduced to a desired thickness, remove from heat
Slice the steak into 1/2-inch pieces. Pour sauce over the top and serve with pomme frites and sauteed spinach. I even drizzled a little Bearnaise sauce along with the pan sauce.
1 large russet potato
Vegetable oil for frying
Salt + white pepper, to taste
Peel your potatoes and cut them first in half, then in quarters, then in eighths, or even smaller to obtain your ideal thickness. You can even cut them into 1/2-inch thick circles.
Use a paper towel to dry them completely.
Fill a deep fryer or a frying pan with oil then heat it over medium-high heat, until one, single tiny drop of water pops when dripped in. Risky, I know.
Fry the potatoes in batches, a handful at a time, for four to eight minutes, depending on the thickness. Flip them once in a while, so they do not stick. Place them on a large plate lined with a paper towel and leave them to cool for at least half an hour.
Next, heat your oven to 375 degrees. Brush your potatoes with some of the oil you cooked them in. Very lightly so. Lay them on a rimmed baking sheet, well-spaced. Bake them for an additional 10-12 minutes, or until they are crispy and golden brown.
Sprinkle with salt, and serve with an aioli, Dijon mustard, or homemade mayonnaise.
1 lb. fresh baby spinach
2 tsp extra virgin olive oil
1/2 tsp salt
1 garlic clove, minced
Heat oil over med-high heat until just before it smokes.
Add spinach and garlic. Sprinkle with salt.
Toss spinach around the pan quickly for 1 minute, then remove from heat before it cooks completely. Place in a serving dish and allow to continue cooking itself for 1-2 minutes.
Serve hot and enjoy!