Porterhouse and Green Beans

If there is one thing Matt does well, it is growing a playoff beard... He also makes a pretty great steak. He has figured out how to create a fabulous crust on the outside, while keeping the inside juicy and delicious. As his sous chef, I'm usually in charge of figuring out the side dish. This is fine by me, since it's probably the only way we eat any sort of vegetable on a semi-normal basis.

Porterhouse Steak and Garlic Green Beans

Making the perfect steak consists of very few ingredients: steak, salt, pepper, and a tiny bit of oil so everything heats evenly.

Season the steak with salt and pepper, and on very high heat, place the steak in the hot pan (it should sizzle and start to smoke). 

Sear the steak for about 2-minutes on each side before placing into a 500°F oven for 3 minutes. 

Remove steak from the oven, baste with butter, and put back into the oven for another 2-3 minutes for a medium-rare steak. Place the steak on a place and cover with aluminum foil and let rest for 10 minutes (this is so all the delicious juices don't come running out when you slice into the meat. It also makes for a juicy steak, instead of a dry one).

Although less exciting, but still tasty, I made some sautéed garlic green beans to pair with our steak.  

Place a pot of water on the stove on high heat. While you wait for the water to boil, wash and cut the ends off of your green beans. Also, mince 2 garlic cloves and set aside.

Add some salt to the water as it comes to a boil, and add the green beans. Set aside a large bowl full of ice cubes and water (enough to completely submerge the green beans). After about 3-4 minutes, take your beans off the heat and pour them into a strainer. Immediately move the beans into the ice bath (this "shocks" vegetable and also stops the cooking process. It ensures brightly colored and crispy beans!)

In a sauté pan, add 1-2 tablespoons of extra virgin olive oil (enough to coat all the beans) on medium heat. Add the minced garlic and stir occasionally so it doesn't burn. When the garlic gets to a golden-y brown color, introduce your green beans. Add a pinch of salt, some ground pepper and toss/mix until evenly all the beans are evenly coated. Optional: finish off with a small tab of butter...because butter makes everything better.

Slice up the steak, plate the green beans, and enjoy! 

Furnished Apartment & Blueberry Pancakes

We finally got the rest of our furniture delivered, and so I also finally took some pictures.

Apartment

To celebrate (also, I was in the mood for some) I made blueberry pancakes for brunch!

More Dinner!

Last night was steak night! Matt made a filet mignon, steakhouse style-browned in a hot pan and finished in the oven (500°F for 5 minutes)... oh, it's also basted in butter and deliciousness! He took the steaks out to rest, and put the pan back on medium heat, cooked down some shallots and de-glazed with red wine (and some chicken stock if you need more liquid). Finish off with a tab of butter.
We paired the steak with some asparagus tossed in olive oil and seasoned with some salt and pepper (goes in the oven for 5-7 minutes).

Filet Mignon in a Red Wine-Shallot Reduction with Asparagus

 

Tonight was grilled lime-chicken and zucchini. The chicken breast was marinated in lime juice (2 limes), lime zest, 2 serrano chilies (chopped), salt, and olive oil. Zucchini was cut and tossed in olive oil and seasoned in salt and pepper. We did everything on our grill pan, so it was sort of like a 1-pot wonder, but on a griddle/grill.

Zesty-Lime Chicken and Grilled Zucchini

Dinners, Easter, and Birthdays

I've been crazy busy lately so I haven't been really great about posting, but heres some pics of recently (or maybe not so recent) dinners.

Steamed Mussels

To celebrate the nice weather (and Easter...and Adam's birthday) Matt and I got some friends together for a little dinner party!

Risotto with Truffle Oil

Spice Rubbed Beef Tenderloin with Curry-Basil Mayo, Mashed Potatoes and Green Beans

 

We used the Joel Robuchon recipe for the mashed potatoes, but cut the butter in half (the recipe calls for 1 lb of butter for every 2lbs of potatoes). They were still buttery and delicious... and I felt less bad when I served my cake (which had 4 sticks of butter in it...)

Yellow Cake with Buttercream Frosting and Strawberry Filling

Ginger also brought a cake so we doubled up on the cake and drank some champagne on our roof-deck.

(Aren't we so classy?)