The Best Steak I’ve Ever Eaten - Cooking with Alberta Beef
Recently I had the privilege of spending the day out at 7K Panorama Ranch just outside of Calgary, AB. I thought it would be a great opportunity to talk about my passion for being as closely connected to your food as possible. I focused these dishes around the ingredients found here on 7K!
Here are the recipes for the dishes we prepared in the video:
REVERSE SEARED NY STRIPLOINS:
2" thick striploins
fresh thyme
4 cloves smashed garlic
3 tbsp butter
2 tbsp cooking oil (canola, grapeseed)
1. season all sides of steaks generously with salt and pepper and then place onto a wire rack on top of a baking sheet. Leave at room temperature for 1/2 hour - 1 hour.
2. set oven to 275ºF
3. place baking tray with steaks on middle rack in oven, turning every 10 minutes until the steaks hit an internal temp of 120-125ºF.
4. remove steaks from oven and let rest, uncovered, for 20 minutes.
5. once rested, heat a cast iron or heavy duty skillet on high heat and heat cooking oil until it is lightly smoking, add in garlic.
6. once garlic is lightly toasted, add in your steak, thyme and butter. Sear steak on each side quickly until nicely caramelized, basting with the herbs, garlic and butter in between - do not sear each side for too long, the steak will overcook, 30 seconds each side!
7. rest for a few minutes, slice and serve.
Roasted Beet Panzanella Salad
3-4 large red beets
1/2 large red onion, sliced thin
3 tbsp white wine vinegar (or tarragon or champagne vinegar) + a little extra for adjusting with seasoning at the end
1 grapefruit, segmented & core juiced
1/2 loaf rye bread, crusts removed and torn into croutons
3 tbsp olive oil
Asiago cheese, shaved
1 hand full fresh dill, torn
1 hand full fresh chives, roughly chopped
1 hand full fresh mint, torn
1 hand full Italian parsley, torn
Salt and pepper, to taste
1. Poke several holes with a fork or knife into beets, season with a little olive oil, salt and pepper and roast at 425°F in oven until you can poke through them easily with a knife or fork.
2. While beets are roasting, slice your onion thinly and marinade in white wine vinegar and season lightly with a little salt and pepper, set aside.
3. In a skillet heat a thin layer of olive oil over medium heat. Toss croutons in skillet and season with a little salt until nicely toasted.
4. Once beets are cooked, peel them and chop into large bit sized pieces.
5. Combine grapefruit and juice with beets, red onion, half the croutons, half the herbs, olive oil and s&p. Toss, taste, and adjust seasoning.
6. To garnish top the salad with remaining herbs, croutons, and shaved Asiago cheese.
Herb & Parmesan Polenta
1 cup quick cooking polenta
350 ml chicken or vegetable stock
350 ml milk or water
1 cup grated parmesan
3 cloves garlic, chopped
2 tbsp fresh thyme
1 tbsp fresh Rosemary, finely chopped
1/2 tbsp fresh oregano, chopped
1/4 cup butter
Salt and pepper
1. Combine and Bring stock, water or milk, garlic, herbs and half the butter to a boil
2. While whisking constantly, add polenta in a steady stream and turn heat down to low
3.Cook until polenta has absorbed all liquid, add more liquid if the polenta is really stiff.. it should be the consistency of a bowl of cream of wheat, porridge or risotto.
4. Add in cheese, remaining butter and adjust seasoning with salt and pepper.
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The Couch Cook
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