reverse seared strip steak, rosemary; asian raab, garlic

I joked about this dinner mimicking the classical New York steak house selection, grilled rib and creamed spinach, except there was no grill, and no rib, and the ‘spinach’ was an asian green, pleased to hold the cream.

And the beef came from Connecticut.

My timing for a reverse seared steak was a little ragged once again, because I hadn’t done my homework after the first time out, but I think I’ve finally gotten it down: I’m going with 275º for somewhere between 45 and 60 minutes, knowing that the ultimate arbiter will be my trusty instant read thermometer.

In any event, once again the process meant that the steak was delicious, but the credit has to start with the people who brought it to us. I had been seduced when I caught site of a beautifully marbled strip steak sitting on ice at their stand in Union Square the previous week. It was my first purchase from Ox Hollow Farm, which is fairly new to the Union Square Greenmarket.

  • one beautifully marbled black angus boneless strip steak (.84 lbs) from Ox Hollow Farm brought to room temperature, seasoned on all sides with sea salt and freshly-ground black pepper, placed on a rack in a 275º oven for somewhere between 45 and 60 minutes (I lost track of the timing), or until medium rare, meaning a thermometer reading of 120º, then placed over high heat, on the surface of a heavy oval enameled cast iron pan that had been coated with then a very small amount of cooking oil, one with a higher smoke point than olive oil (I used Mac Nut macademia nut oil from Whole Foods Market), and, noting that the steak was already fully cooked, so the it only needed to be inside the pan long enough just long enough to impart color, seared briefly on all sides  lingering just a bit longer on the top, fat-covered side, making sure to immediately apply pressure in the center with a wooden spoon when it was lying on its side, to keep the middle area from rising above the surface of the pan, removed from the heat, cut into 2 sections, and allowed to rest for up to 10 minutes while covered loosely with foil, arranged on 2 warm plates, some juice from an organic Whole Foods Market California lemon squeezed on top, sprinkled with chopped fresh rosemary from Keith’s Farm, and drizzled with a Whole Foods Market Portuguese house olive oil

There was a dessert. The idea was to serve it after the Thanksgiving dinner, but by that time we couldn’t share much enthusiasm for another course.

  • four tiny tartlets (pecan, squash, pumpkin, and custard, from Baker’s Bounty, in the Union Square Greenmarket