STEAKHOUSE STEAKS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 40 minutes
Cook Time 1 hours 10 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
PAN-FRIED PORK SHOULDER STEAKS - HOW TO COOK MEAT
Pork shoulder steaks come in a couple of varieties. There are shoulder arm steaks and shoulder blade steaks. I believe these are shoulder blade steaks, or close to it. These steaks were simply labeled "shoulder steaks," so who really knows. The pig came from my brother's farm in Pipestone, MN. It was free-range, happy, healthy, and well cared for, which is how I want my meat to be raised. Don't you? When my brother and I were in college, we lived together for a few years. We didn't have very much money; we lived on a few hundred dollars a month. Naturally, we ate a lot of Ramen, mac n' cheese, and frozen pizza. Once in a while we would "live it up" and buy some clearance pork shoulder steaks. You know, from the discounted meat section. We pan fried the steaks with some Cajun seasoning and wolfed them down. We were most likely protein starved. These days we know better than to eat meat from the clearance section. I also haven't had "Cajun seasoning" in a very long time. Luckily, my future held no place for MSG-laden, dollar store spice mixes.
Provided by Nils Hoyum
Total Time 15 minutes
Prep Time 05 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Steps to Make Pan-Fried Pork Shoulder Steaks
- Tips & Tricks
Nutrition Facts : ServingSize 4 oz, Calories 359, FatContent 27 g, SaturatedFatContent 10 g, CholesterolContent 106 mg, SodiumContent 234 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 26 g
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