To Catch a Cook

Welcome to my pescatarian-locavore kitchen

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Steak with Sauteed Radishes
I’ve read that one of the secrets to cooking a really great steak is to start with a thick cut of meat.  FreshDirect lets you custom order, so I got a 2” grass-fed shell steak (one steak is more than enough for two people at this thickness).  My husband did the cooking, but I know the basics:  salt several hours in advance, let the meat come to room temp (~30min) prior to cooking, get the pan very hot, keep flipping to a minimum, and don’t cook too long.  I made a nice side of sauteed radishes (see the recipe link above) and buttered baked potatoes.  Now that’s a Sunday supper.

Steak with Sauteed Radishes

I’ve read that one of the secrets to cooking a really great steak is to start with a thick cut of meat.  FreshDirect lets you custom order, so I got a 2” grass-fed shell steak (one steak is more than enough for two people at this thickness).  My husband did the cooking, but I know the basics:  salt several hours in advance, let the meat come to room temp (~30min) prior to cooking, get the pan very hot, keep flipping to a minimum, and don’t cook too long.  I made a nice side of sauteed radishes (see the recipe link above) and buttered baked potatoes.  Now that’s a Sunday supper.

Filed under food recipe radish steak sunday supper freshdirect