SKILLET YOUTUBE RECIPES

Steps:

• For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
• Salt the water and cook until tender, 12 minutes or so
• Preheat oven to 400°F, with rack at center
•    Drain potatoes
• Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
• Add onions and rosemary and stir 2 minutes
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
•  Add potatoes to pan and crush with flat edges of spatula or a potato masher
•  Combine with onions and rosemary
•  Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
•  Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
• Or, just serve from pan, which is equally tasty
• For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
•     Rub meat with crushed garlic and season with rosemary
•     Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
• Add salt and coarse pepper to beef
•    Spray pan with a light coating of oil; spray steak as well
• Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
•  Char a lemon in last minutes of cook time, cut-side down
•     While beef cooks, make the salsa
• For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
•  Adjust seasonings
• Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
• To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces

Steps:

• For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
• Salt the water and cook until tender, 12 minutes or so
• Preheat oven to 400°F, with rack at center
•    Drain potatoes
• Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
• Add onions and rosemary and stir 2 minutes
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
•  Add potatoes to pan and crush with flat edges of spatula or a potato masher
•  Combine with onions and rosemary
•  Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
•  Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
• Or, just serve from pan, which is equally tasty
• For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
•     Rub meat with crushed garlic and season with rosemary
•     Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
• Add salt and coarse pepper to beef
•    Spray pan with a light coating of oil; spray steak as well
• Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
•  Char a lemon in last minutes of cook time, cut-side down
•     While beef cooks, make the salsa
• For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
•  Adjust seasonings
• Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
• To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces