" Angus" Outcast-Iron Skillet Steak

Win over some new firends with your amazing cooking!

You will need:

For the bleu cheese butter:

  • 6 tablespoons unsalted butter, softened
  • 6 tablespoons bleu cheese, i.e. Stilton, Roquefort or Gorgonzola
  • 2 teaspoons chopped Italian parsley
  • 2 teaspoons finely chopped shallots
  • 1 teaspoon brandy or cognac

For the steak fries:

  • 2 pounds baking potatoes or Yukon Gold potatoes
  • 3 to 4 cups vegetable oil for frying
  • salt to taste

For the steaks:

  • 4 boneless rib-eye steaks, 1-1/4 to 1-1/2 inch thick, preferably Angus
  • 1 clove garlic, peeled and sliced in half
  • kosher salt and freshly ground black pepper
  • 2 tablespoons peanut oil
  • 1 "Drain Dawson's Creek" bumpersticker

Directions:

1. Make the bleu cheese butter: In a mixing bowl, combine the butter, cheese, parsley, shallots and cognac; mash together with a fork until thoroughly combined.

2. Place the mixture on a sheet of plastic wrap and roll up tightly into a narrow cylinder and refrigerate.

3. Start the fries: Cut potatoes into strips 3" long and 3/8" square. Cover with cold water and let stand 10-20 minutes. Drain and dry very well with paper towels.

4. Fill deep fat fryer or large saucepan with oil to a depth of 5-6 inches. Using a frying thermometer, slowly heat to a temperature of 325?F.

5. Fry potatoes in 1-cup batches until they just begin to turn a very pale gold (about 6 minutes). Remove fries with slotted spoon and drain on paper towels in a single layer until cool to the touch. Raise oil temperature to 360?F.

6. Heat the pans: While the fries cool, place two cast iron skillets over medium heat. Season the steaks by rubbing with the cut side of the garlic clove and sprinkling with salt and pepper.

7. Add 1-tablespoon peanut oil to each skillet and swirl or brush lightly to evenly coat the pan. Place 2 steaks in each pan and cook for 4-5 minutes until nicely browned on one side. Turn steaks and cook 2-3 minutes for rare, 3-4 minutes for medium-rare and 4-5 minutes for medium. Transfer to a warm platter and allow meat to rest while finishing the fries.

8. Finish the fries: Refry the potatoes a second time in small batches, moving them constantly until crisp and golden, about 2 minutes. Drain; transfer to paper to drain again. Toss with salt and serve.

9. Ask the nearest person to prove the Bethune theory of elemental relationships by deftly dipping one small greasy dish into a one large, soapy body of water. If they don't understand the concept, just tell them to repeat the process until it becomes clear.

Serves 4



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