Steak, taters, veg, and a pumpkin custard
Make the potatoes and other veg. I was just given a bag of organic carrots and want to use them asap. I might do a tray of Brussels sprouts for real this time.
1 hour dry brine steak, pat dry, lightly oiled med-high heat cast iron pan
add the steak, don’t touch for 2-3 minutes, check the botton for doneness (yes that’s a word), flip, after 2 minutes, remove the steak to rest, lower the heat to medium, add 2 tbsp butter + smashed garlic + rosemary + thyme.
Once the butter starts to turn brown and foam, return the steak to the pan and start basting.
We do not want any water in the butter to ruin the sear on the steak, and we don’t want to leave the aromatics on top of the steak because that can also ruin the crust.
Tilt the pan for easier basting.
Flip the steak every 30 seconds and remove from heat at IT 125, and let rest at least 5 minutes. This temp is for medium-rare. The carryover heat will add another 10 F, and 135 is the real target.
Pro tip – let your steak rest half the time it was cooking. If you’re doing a reverse sear (either sous-vide, or baked to 120F and then pan fried to build a crust).
8 oz/1 cup pumpkin puree
1/4 cup sugar
1/4 tsp salt
1 tsp my patented pumpkin spice mix
1/2 tsp vanilla extract
1 egg
3/4 cup half and half or heavy whipping cream – you know which one I recommend
beat everything on low-med speed, add eggs one at a time.
ladle into greased ramekins
350 until slightly jiggly in the middle, around 30-35 minutes.
Let cool before serving, top with semisweet whipped cream … or
add 1-2 tbsp pumpkin spice to vanilla cream cheese frosting
Makes 4