You don’t habit a fancy cut of meat to treat your sweet to a delicious date night at home. Grab some budget-friendly steaks, a couple of Idaho’s finest, and a few herbaceous adds to make this elevated end-of-week meal. Just heavy your eyes and let our tainted pan gravy transport you to your favorite steakhouse, without the big spend and fancy, uncomfortable clothes. craving a cocktail? We do! Our citrus-forward obsolescent fashioned later than a be adjacent to lie alongside of honey and a hint of bitters will make laugh your palate and ease your angst. Cheers!
The ingredient of Steak once Hashbrowns (& Cocktails)
- 2 steaks be thrifty, intention a summit zenith round
- 2 Idaho russet potatoes or carb-free every other in hot tips below
- 6 sprigs open thyme
- 4 garlic cloves
- 1/4 cup heavy cream
- 2 teaspoons honey
- 3 dashes tawny bitters
- 1 1/2 shots Basil Haydenu2019s Bourbon plus a splash
- 2 chunks orange peel
- salt staples
- pepper staples
- soy oil staples
- butter staples
The instruction how to make Steak once Hashbrowns (& Cocktails)
- Equipment: large pan for hash browns, large pan for steaks, box grater
- Start by getting your two pans pre-heating on the stove and coating the bottom of each soy oil.
- Grab your steaks and generously salt and pepper all sides. Toss your steaks into the hot, oiled pan .
- Now letu2019s grate the potatoes, bust out your box grater and set it over a clean towel. Grate the potatoes down to the last bit while preserving the integrity of your knuckles. Our sustainability tip below tells you how to use up these nubs. Gather the grated potatoes in your clean towel and squeeze over a bowl, removing as much liquid as possible to ensure their crispy-ness when cooking. Unwrap the potatoes and loosely add them to the pan along with a pat of butter. Donu2019t throw out the potato sludge water left in the bowl, just set it aside for now. Heavily salt and pepper the hash browns.
- Meanwhile, over in the steak pan, our steaks have been cooking for about 5 minutes Flip the steaks and add a pat of butter to encourage caramelization. Smash your garlic cloves and add them to the steak pan, along with the whole, fresh thyme sprigs and mop it all around. Now tilt the steak pan revealing a herbaceous brown butter and baste the steaks liberally. Cook steaks another 6-7 minutes.
- Starches in the potato sludge water bowl should have coagulated by now. Pour excess liquid from the bowl into the sink and then scrape the starchy layer left in the bowl into the hash browns. Toss and flip hashbrowns, adding a couple of pats of butter to the top.
- Remove steaks from the pan and check doneness (hot tip below!). You can always finish cooking the steaks in the oven to your desired doneness. Let the steaks rest as we work on a quick pan sauce. Simply add a splash of bourbon to the pan to deglaze...watch your eyebrows, there will be fire. Add heavy cream, salt to taste, and stir.
- For plating, cut your steaks into thin slices. Place a heap of hash browns in the center of the plate and arrange slices of steak on top. Now drizzle the pan sauce over entire dish to finish.
- Donu2019t forget your cocktail! Grab a mixing container and a rocks glass with chunky ice. Stir together honey, orange bitters, bourbon, and orange peel. Pour the mixed cocktail over ice. Cheers!
- Hot Tip: If youu2019re going carb-free, replace potatoes with celery root.
- Hot Tip: To store herbs, like fresh thyme, wrap them in a paper napkin and store in the fridge to prolong freshness.
- Hot Tip: We really like using soy oil, which is the same as veg or canola oil. It has a neutral flavor and a high smoke point, allowing you to cook food fast without burning it. In case you were wondering.
- Hot Tip: We use Idaho russet potatoes here, as opposed to creamy Yukon golds. Russets get crispier when cooked in a pan, which is what we want when cooking hash browns, potato pancakes, latkes, etc.
- Hot Tip: Hereu2019s a cool trick to check the doneness of your steak. Take your hand and make a loose fist, touch the spot between your thumb and curled-up forefinger. A medium-rare steak should feel like this to the touch.