Peachy the Magazine June July 2014 - Page 20

A Feast Fit for Dad step renders some of the beef fat while crisping it up at the same time. Brown all the fatty sides of the steak before laying it flat. Not only will the finished steak look more appetizing, but it’s now going to cook in its own flavorful fat, a rather perfect synthesis of meat methodology if you ask me. 10 minutes before serving. Be sure to include any juices you’ve captured, and if deglazing a pan is in your repertoire, don’t forget the pan sauce. Now that the steak is laying flat, let it cook on one side for about five minutes before turning it. Remember, you’re using medium heat here and caramelization, not carbonization, is what you are after. Occasionally tilt the pan, spoon up some of the rendered beef fat and baste the meat. After the steak has cooked for a full five minutes on each side, flip it frequently, about every minute, until it’s done to your liking. Constant turning keeps the juices from congregating on the surface of the meat (juices that evaporate with an agonizing hiss as they hit the pan) and results in a juicer steak. 30 baby potatoes (1 to 1 ½ inches in diameter; 1 ¾ pounds total) STEP 4: Remove the steak to a cooling or roasting rack and poise a plate beneath to catch any juices. Simply plating the meat would result in the bottom steaming in its juices as it cools, and some of that precious caramelization that you’ve taken so many steps to achieve would be lost. Let the steak rest a good STEP 5: 18 PEACHYTHEMAGAZINE.COM Instructions from LuluPowers.com ROSEMARY POTATOES 1 tablespoon plus 1 teaspoon coarse kosher salt 3 tablespoons extra-virgin olive oil Special equipment: Twelve 6- to 8-inch woody rosemary stems or bamboo skewers, soaked in water 30 minutes Cover potatoes in one inch of cold water in a 4-quart pot. Then add 1 tablespoon kosher salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes. STEP 1: Drain potatoes in a colander and transfer to a large shallow pan to cool quickly. STEP 2: If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when STEP 3: