Father’s Day Steak and Salad

Father’s Day Steak and Salad

 

As I’m sure many of you already know, it’s really tough to get all of the dads in your life that perfect Father’s Day gift. Between “I already have everything I need,” and “You don’t need to get me anything,” they don’t make it easy to get that gift they will actually use and enjoy. But this Father’s Day surprise the father figures in your life a box full of healthy, delicious, grass-fed beef from Bos Creek. Dad’s will love tossing these steaks on the grill, and the whole family will love the taste and health benefits. It’s a win-win-win! Here’s a great recipe to use after the Father’s Day hoopla has died down:

 

Bring steak to room temperature by taking it out of the refrigerator for at least 15-minutes, while preheating the oven to 350F. Salt and pepper your 12oz ribeye steak (this is about how much salt and pepper I use with Diamond Crystal Kosher Salt & fresh ground black pepper). For thicker steaks use more, but you can also use a finishing salt such as Maldon Salt after slicing. Set pan to medium-high heat and pour in 1 tbsp of grapeseed oil.  Let the oil heat up and ripple, but not smoke.  Place steak in oil Sear on Medium high (not super high for grass-fed), with 1 clove of garlic. Steak should have the tell-tale “sizzle” sound when it hits the oil. Crust one side of the steak then flip with spatula (approximately 2-3 minutes for each side). You will want a nice brown sear on each side. Place pan in preheated 350F oven for 2 minutes. Take out of the oven, then place a small knob of butter, the 2nd clove of garlic, and the sprigs of thyme in the pan and baste meat with a spoon (let the butter melt and impart the garlic and thyme flavor into the meat). Cooking the meat in its own beefy juices and a slight amount of butter will give this dish an excellent mouth feel and flavor. This technique is called “arroser” in french. Take the meat off the hot pan with spatula (not with a pair of tongs as tongs will push the juices out of the meat. Let the meat rest for 8 minutes while you prepare the salad and the dressing. Make the dressing with 2 parts balsamic vinegar to 5-6 parts Olive Oil (e.g. 2 oz balsamic vinegar to 5oz olive oil), whisk vigorously until the balsamic and oil are one entity. Add salt and pepper to taste. Mix some dressing with greens (I use Mesclun). Add salt and pepper to taste. Place the sliced parmesan cheese on top of the salad. Cut the steak across the grain and plate next to the salad.

 

Visit www.theboscreek.com for more recipes and boxes of meat!