Stories of the COVID-19 Quarantine: A Steakhouse Dinner at Home
You’ve been home all day and all night, and cooking more than ever. If you’re anything like us, you’ve washed more dishes than you ever knew possible each day.
One silver lining is you have more time to cook, and more time to try new recipes, using whatever veggies are delivered or available when you make it to the store.
For a celebration you might normally have had in a restaurant – or just because it’s nice to get dressed and sit in the dining room one night – here’s a plan for turning your dining room into a steakhouse.
1. Steak: Cook a 100% grass-fed steak… any cut of steak, any which way you’d like it. Make a buttery filet or a beefy strip steak. Use our guide to cooking steak in the oven, sear it on the stove, or step outside if you have a grill nearby.
2. Greens: Sauté some greens. We love spinach, but any greens (Swiss chard, kale, etc.) will work. Season with salt and pepper and cook in olive oil. Add some crushed red pepper for a little spice, or minced garlic if you have some on hand.
3. Potatoes: Choose your favorite way to make potatoes. Bake or fry potatoes sliced thinly for French fries, with a blend of spices, such as garlic powder, onion powder, and paprika. Or boil and mash them with butter, salt, pepper, and roasted garlic or horseradish. Change it up with Smashed Potatoes on the side. These gems are extra crispy on the outside and soft on the inside, and will most certainly make you feel like you’re in a restaurant.
Boil baby potatoes or fingerlings until soft. Drain and wait a few minutes to allow the steam to come out – this ensures a crispy final product. Then, smash each one on a baking sheet. It’s ok if some of them break up into bits, which creates extra crispiness. Season with salt and pepper, and drizzle with olive oil and a small amount of melted butter. Bake in the oven at 400F until they are brown and crispy, about 25-35 minutes, depending on how you like them.
4. Mushrooms: Sauté chopped onions or shallots in oil. When they are soft, add sliced mushrooms. Season with salt and pepper, and any dried herbs you like. If you have an open bottle of red wine, add some to the pan. The mushroom topping has a nice way of creating a sauce for your steak.
5. Adapt your veggies: If you don’t have mushrooms or greens, no problem. Customize your steakhouse meal with whatever veggies you have. Mash butternut squash instead of potatoes, or add a side of steamed broccoli instead of spinach. We love steamed artichokes, dipped in butter. For veggies, anything goes.
And there you have it, friends! Will you turn your home into a steakhouse this weekend?