Steak (Serves 2)
1 ribeye steak (2-inch thick, preferably USDA prime)
Salt & pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
- Preheat oven to 200 degrees Fahrenheit.
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, bake for about 45 minutes - 1 hour until the internal temperature reads about 125 degrees Fahrenheit for medium rare. Adjust the bake time based on your preferences.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter, using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Do not slice the steak before the resting period has finished.
- Slice the steak into ½-inch strips, then fan out the slices and serve.
Pennsylvania Dutch Apple Pie
9-inch unbaked pie crust
3 pounds tart cooking apples
½ cup light brown sugar
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup white sugar
1 cup flour
½ cup butter or margarine
- Peel and cut apples into paper thin slices and place into a mixing bowl.
- Add the light brown sugar, salt, and cinnamon. Mix lightly.
- Pack as firmly as possible into pie crust.
- Combine white sugar and flour. Add butter and cut it in until the mixture resembles coarse crumbs.
- Sprinkle over apples and press it down firmly, especially at the edges to retain juices. Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour 20 minutes or until apples are tender. Place a piece of foil in the bottom of the oven, under the pie, to catch any juice that boils out.
- Serve cool with whipped cream or ice cream, if desired.
American Potato Salad (Serves 4-6)
2 pounds red potatoes (about 6 medium or 18 small; scrubbed)
¼ cup red wine vinegar
Salt and Ground Black Pepper
3 hard boiled eggs, peeled and cut into ½ in dice
1 medium celery rib, minced (about ½ cup)
2 tablespoons minced red onion
¼ cup sweet pickles, minced
½ cup mayonnaise
2 teaspoons dijon mustard
2 tablespoons minced fresh parsley leaves
- Cover the potatoes with 1 inch water in a stockpot or dutch oven. Bring to a simmer over medium high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin paring knife can be slipped into and out of the potatoes with no resistance), 25 to 30 minutes for medium potatoes, or 15 to 20 minutes for small potatoes.
- Drain; cool the potatoes slightly and peel if you like. Cut the potatoes into ¾ - inch cubes (use a serrated knife if they have skins) while still warm, rising the knife occasionally in warm water to remove the starch.
- Place the warm potato cubes in a large bowl. Add the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper, and toss gently. Cover the bowl with plastic wrap and refrigerate until cool, about 20 minutes.
- When the potatoes are cool, toss with the remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 1 day.
Wicked Weed Beer
Woodford Reserve Bourbon