Valentine’s Day Meal – Reverse Seared Steak, Carrots, Mushrooms and Onions, and Hasselback Potatoes

For our Valentine’s Day meal, I prepared Reverse Seared Steaks, Oven Roasted Carrots, Sauteed Mushrooms and Caramelized Onions, Hasselback Potatoes and a Salad. Needless to say, it was a huge hit. We also gave the pastry Valentines that were in the previous post much to their enjoyment. 

Reverse Seared Steaks

Ingredients:

• Thick steaks
• Smoked Sea Salt (Optional, but I absolutely love it! Especially the Falksalt brand)
• Sea Salt (If you don’t have smoked sea salt)
• Mesquite Liquid Smoke (Optional – Should be used if you don’t have smoked sea salt)
• Real Butter (Not Optional – I prefer Kerrygold)
• Montreal Steak Seasoning (Optional)

Method:

• Preheat your oven to 220°F
• Place your steaks on a wire rack on a baking sheet or into a grill pan. (I often use my grill pan but I have found that it works fine with just a skillet and this is what I did for this meal) Add liquid smoke at this point to the tops of the steak if you want, but don’t go crazy, A teaspoon or so is enough. Add Montreal Seasoning if you want to at this time as well. (I usually don’t because I like the flavor of the beef more but it is a pretty good and popular option…)
• Place the steaks into your oven and cook until they are about 10-15 degrees lower internal temperature than your desired doneness

• Before you remove the steaks from the oven, you want to pre-heat your pan on the stovetop with just a small amount of oil (less than a tablespoon). Peanut oil is best, followed by coconut oil, but vegetable oil will work too. You want something that can take high heat without smoking at too low of a temperature
• When the pan begins to smoke slightly then you add the steaks
• This is where it is very helpful to have cast iron; it can take the high heat and retains the heat very well when you put the meat in
• You should get a nice crust on the meat in about 1 minute, flip the steak and let it go another minute. Then, using tongs, hold the steaks on their edges and sear the edges
• Remove from the pan to a plate
• Top with good butter and smoked sea salt. If you don’t have smoked sea salt use sea salt. With traditional cooking methods, you have to rest the steak after cooking so that the juices don’t all run out when you cut into the steak but that isn’t required with this method

Hasselback Potatoes

Ingredients:

• Potatoes washed
• Butter
• Olive Oil
• Sharp Cheddar Cheese
• Bacon
• Black Pepper
• Sea Salt

Method:

• Cook bacon until crispy, then cut into 1/2 to 3/4 inch pieces
• Scrub potatoes well
• Lay a potato between 2 chopsticks or wooden spoons
• Cut slices into the potato, the chopsticks will stop you from going all the way through
• Place potatoes into a cast iron skillet
• Brush with melted butter and olive oil, being sure to get into the individual slits
• Top with salt and pepper to taste
• Bake in a 400-degree oven for about 45 minutes or until fork tender
• Remove skillet from oven and let cool enough to handle the potatoes
• Place a piece of bacon and a slice of cheese into each slit
• Baste the tops with the olive oil and butter again
• Place back into the oven at 350 degrees until the cheese is melted

 

 

Oven Roasted Carrots

Ingredients:

• Carrots
• Butter
• Olive Oil
• Sea Salt
• Fresh cracked Black Pepper

Method:

• Wash and peel carrots
• Remove the stem end and any questionable tips
• Place into a cast iron skillet
• Add a small amount of water to the skillet
• Brush carrots with melted butter and olive oil
• Top with salt and pepper to taste
• Bake in a 400-degree oven for about 45 minutes or until fork tender

 

Sauteed Mushrooms and Caramelized Onions

Ingredients:

• Onions
• Baby Portabello Mushrooms
• Butter
• Sea Salt
• Fresh cracked Black Pepper

Method:

• Clean Mushrooms
• Remove any questionable parts, especially paying attention to the stems
• Slice onions
• Add butter and olive oil to the skillet
• Cook the onions until translucent and almost caramelized
• Add a small amount of water to the skillet
• Add mushrooms to the skillet and cook together until the mushrooms are tender and juicy (It is very difficult to mess this one up, you almost can’t overcook them)

Salad

Ok, everyone knows how to make a salad

Ingredients:

• Lettuce
• Dressing
• Other stuff you like…

Method:

• Wash and cut or tear up the lettuce (It won’t wilt as quickly if you tear it)
• Put lettuce in a bowl
• Add dressing
• Add stuff you like

Plate it and serve!

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