NY Strip Steak and Potatoes Roast in Lard
Jan. 2nd, 2012 01:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratI followed the directions on how to cook a NY Strip Steak and how to roast potatoes with lard.
It was really tasty, if a wee bit tricky on the timing
The NY Strip steak was from Gunpowder Bison, who occasionally have them on sale. You're supposed to set them out 30 to 60 minutes so they aren't cold going onto the grill. I sprinkled mine with salt and some fresh ground blackpepper and set it out in a plastic bowl.
First, I peeled and parboiled the potatoes, which took about 15 minutes.
At the same time, I melted several spoonfuls of pork fat -- which I had left from the first time I made carnitas with Mulefoot pork -- in my Dutch Oven with the actual over about 400 degree F.
Then it took the Dutch Oven out of the stove and put it on the lit burner. I drained the potatoes and carefully lowered them into the melted pork fat. Once they they were all in, I stirred them with a slotted spoon until they were all coated with fat. Then the dutch oven went into the oven and I set the timer for 40 minutes
I went back to the kitchen about 20 minutes before the timer was going to be up and pulled out my Lodge grill and put in on the burner. I cooked the steak for 5 minutes on each side, rotating it perpendicularly once on each side to get the grill marks. I only flipped the meat once. After both size were brown, I put the grill with steak on top into the oven with the potatoes for the last 10 minutes of cooking.
I had enough potatoes for three, and cut the steak in half for later. It was extremely tasty. Next time I might add more paprika to the potatoes and will definitely use a different variety -- these were good, but I think a variety more intended for baking or roasting would be better. They approached the potatoes I had at a Bosnian restaurant with my cousin in St. Louis in April 2011, but were not nearly as light or fluffy as those.
It was really tasty, if a wee bit tricky on the timing
The NY Strip steak was from Gunpowder Bison, who occasionally have them on sale. You're supposed to set them out 30 to 60 minutes so they aren't cold going onto the grill. I sprinkled mine with salt and some fresh ground blackpepper and set it out in a plastic bowl.
First, I peeled and parboiled the potatoes, which took about 15 minutes.
At the same time, I melted several spoonfuls of pork fat -- which I had left from the first time I made carnitas with Mulefoot pork -- in my Dutch Oven with the actual over about 400 degree F.
Then it took the Dutch Oven out of the stove and put it on the lit burner. I drained the potatoes and carefully lowered them into the melted pork fat. Once they they were all in, I stirred them with a slotted spoon until they were all coated with fat. Then the dutch oven went into the oven and I set the timer for 40 minutes
I went back to the kitchen about 20 minutes before the timer was going to be up and pulled out my Lodge grill and put in on the burner. I cooked the steak for 5 minutes on each side, rotating it perpendicularly once on each side to get the grill marks. I only flipped the meat once. After both size were brown, I put the grill with steak on top into the oven with the potatoes for the last 10 minutes of cooking.
I had enough potatoes for three, and cut the steak in half for later. It was extremely tasty. Next time I might add more paprika to the potatoes and will definitely use a different variety -- these were good, but I think a variety more intended for baking or roasting would be better. They approached the potatoes I had at a Bosnian restaurant with my cousin in St. Louis in April 2011, but were not nearly as light or fluffy as those.
