Steak and Fries with Pickled Onions
I love this technique for prepping steaks, which I bastardized from my friends. It involves burying the steaks in blue cheese overnight to mimic the funk of dry aging. It works! Rib eye steaks are boned rib steaks, and one can be substituted for the other. I like them as thick as I can get them, so do your best to find hefty cuts.
I love this technique for prepping steaks, which I bastardized from my friends. It involves burying the steaks in blue cheese overnight to mimic the funk of dry aging. It works! Rib eye steaks are boned rib steaks, and one can be substituted for the other. I like them as thick as I can get them, so do your best to find hefty cuts.
- 1 cup white vinegar
- 1 teaspoon garlic powder
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1 sprig fresh rosemary
- kosher salt and freshly ground black pepper
- 1 teaspoon grated fresh ginger
- 1/2 red onion, thinly sliced
- 2 rib eye steaks, 1 to 1 1/2 inches thick
- 1 1/2 to 2 cups crumbled blue cheese
- 4 tablespoons (1/2 stick) unsalted butter, plus more for slathering
- 16 to 20 cremini mushrooms, stems removed and caps left whole
- 1/2 cup seasoned rice vinegar
- 1 tablespoon truffle oil
- 3 or 4 scallions, sliced, white and light green parts only
- 3 cloves garlic, smashed 2 sprigs fresh thyme
- triple-cooked fries, for serving
- Carbohydrate 69 g(23%)
- Cholesterol 388 mg(129%)
- Fat 135 g(207%)
- Fiber 4 g(16%)
- Protein 97 g(194%)
- Saturated Fat 68 g(340%)
- Sodium 3303 mg(138%)
- Calories 1878
Step-by-step
- For the pickled red onions: In a small saucepan, bring the vinegar and sugar to a boil over medium-high heat. Put the red onion slices in a small glass bowl and pour the hot liquid over them. Set aside to steep and cool for at least 1 hour.
- For the steak and fries: Put the steaks in a resealable plastic bag and pack the blue cheese around them. Push as much air as you can from the bag and zip it closed. Refrigerate the steaks for 12 hours or overnight.
- In a large skillet set over medium-high heat, melt 1 tablespoon of the butter and, when bubbling hot, sear the mushrooms until golden brown, 4 to 5 minutes. In a glass mixing bowl, stir together the vinegar, soy sauce, truffle oil, and ginger. Add the scallions and browned mushrooms. Stir to mix and coat the mushrooms with the marinade. Set aside at room temperature while you prepare the steaks.
- Remove the steaks from the bag and scrape off the blue cheese. Pat them dry with paper towels. Season both sides of the steaks with the garlic powder and salt and pepper and set them aside to come to room temperature.
- Preheat the oven to 400°F.
- Heat a large, heavy, oven-safe skillet over medium-high heat and, when hot, melt the remaining 3 tablespoons butter. When the butter melts, add the smashed garlic, thyme, and rosemary. Stir these around a little, and then put the steaks in the pan. Cook the steaks for 3 minutes, and then turn over and cook for about 3 minutes on the other side, basting them with the melted butter.
- Transfer the skillet to the oven and cook for a few minutes longer, or until an instant-read thermometer inserted in a thick part of a steak registers 130° to 135°F.
- Let the meat rest for about 10 minutes. Slather more butter on the meat as it rests.
- Serve the steaks with the veggies and pickled red onions.
- Do Ahead: The pickled onions and their brine will keep in a lidded container in the refrigerator for at least 2 weeks.
Steak and Fries with Pickled Onions: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a whirlwind of school pickups, homework help, and the never-ending cycle of laundry. But I've discovered that even amidst the chaos, there's still room for a truly remarkable dinner. And that dinner, my friends, is this incredible steak and fries recipe.
This isn't just any steak and fries; it's a culinary experience elevated from the ordinary. The secret? A clever technique I learned that mimics the rich, umami flavor of dry-aged steak without the weeks-long process and hefty price tag. By burying the steaks in crumbled blue cheese overnight, they absorb a depth of flavor that's simply irresistible. The result is a tender, juicy steak with a complex taste that belies its surprisingly simple preparation.
The pickled red onions add a delightful tangy contrast to the richness of the steak and the creamy comfort of the fries. They're incredibly easy to make, and they're the perfect acidic counterpoint to the richness of the other elements. These onions, once made, can be stored in the fridge for weeks, becoming a versatile addition to salads, sandwiches, or any dish needing a vibrant burst of flavor. I like to keep a jar on hand for just such moments of culinary inspiration.
The Beauty of Simplicity
What I love most about this recipe is its versatility. The fries can be any style you prefer – classic, twice-cooked, or even sweet potato fries. Experiment with different herbs and spices to customize the steak seasoning to your preference. And, if you're feeling adventurous, try substituting other cheeses for the blue cheese marinade. The possibilities are as endless as your imagination. And best of all, the preparation is manageable. This meal can easily be adapted to be ready in advance – I often marinate the steaks the night before, giving me less to do the day of.
Beyond the flavors, this recipe represents a mindful approach to dinner. It's a testament to the power of simple ingredients transformed into something extraordinary. It's a reminder that even on the busiest of nights, we can create a special moment around the dinner table, sharing a meal that's both delicious and heartwarming. It's a victory over the dinner-time scramble and an invitation to savor a moment of peace amid the hectic pace of life.
More Than Just a Meal
For me, this isn't merely a recipe; it's a symbol of the balance I strive to achieve in my life. It's a representation of the harmony between the demands of work and the joys of home. It's a reminder that even amidst the daily grind, we can still find time for self-care, for creativity in the kitchen, and for the simple pleasure of a well-cooked meal. It's a small act of rebellion against the pressures of modern life, a declaration that we can have it all – the career, the family, and the delicious food that brings us together.
So, the next time you find yourself staring into the abyss of a busy weeknight, remember this recipe. It's a beacon of hope, a promise that even amidst the chaos, a truly remarkable dinner is within your reach. It’s a reminder that the best things in life are often the simplest, and that even a working mom deserves a treat every now and then. I hope this dish becomes a welcome guest in your kitchen and a comforting friend on those hectic weeknights.
Tips and Tricks
Prepping Ahead: The pickled onions are best made a day ahead to allow the flavors to fully develop. Marinate the steaks overnight for maximum flavor infusion.
Choosing Your Steak: Rib eye or bone-in rib steaks are ideal for this recipe due to their marbling and thickness. Adjust the cooking time depending on the thickness of your steaks.
Spice it Up: Experiment with different herbs and spices to customize your steak seasoning. Adding a pinch of smoked paprika or cayenne pepper can give your steak an extra kick.
Fry Variations: Use any cut of potato you prefer and experiment with different seasonings for your fries.
Serving Suggestions: Serve the steaks and fries with a side of simple green salad or roasted vegetables for a complete meal.
