Whitesburg KY
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A dinner worthy of the ‘Greatest Generation’




 

 

My parents, Howard and Angeline Shelf, celebrate 66 years of marriage in a few weeks. Dad served in the Air Force for 26 years. He became an award-winning recruiter and held the rank of Chief Master Sargent, something that very few African- Americans achieved during that time.

One of my parents’ favorite dinners features steak and potatoes, so in their honor, I’m sharing my recipes for Great Steak and Roasted Potatoes with Rosemary and Garlic. Happy Anniversary, Mom and Dad!

GREAT STEAK
2 ribeye or New York strip steaks (1 to
1-1/2 inches thick)
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1. Heat oven to 200 F to 250 F.

2. Place steaks on a rack set on a rimmed
baking sheet. Season steaks with salt and
pepper. If possible, leave steaks in the refrigerator overnight to dry out the exterior.
3. Roast the steaks in the oven: for
rare steaks, bake 20-25 minutes, until an
instant-read thermometer reads 120 F; for
medium, bake 25-30 minutes to reach 130
F; for medium-well, bake 30-35 minutes to
reach 140 F; for well done, bake steak 35-40
minutes to reach 150 F.
4. Next brown and sear the cooked steaks.
Three minutes before the steaks come out of
the oven, add a tablespoon of vegetable oil
or other high-temp-friendly oil to a heavy
skillet, then set it to preheat on high on your
largest burner.
5. When the oil is hot, add the steaks and
a tablespoon of butter. Sear steaks, swirling
and lifting occasionally, until they’re nicely
browned on the first side, about 45 seconds.

Flip the steaks and brown the second side,
for another 45 seconds. Hold the steaks
sideways to sear the edges. Serve immediately. Serves 2.

ROASTED POTATOES
WITH DIJON AND ROSEMARY
2 pounds small red potatoes, washed,
halved or quartered if large
2 1/2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped garlic
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons freshly ground black
pepper
1. Arrange a rack in the middle of the
oven and heat to 425 F.
2. Place the potatoes, olive oil, mustard,
rosemary, garlic, salt and pepper in a large
bowl and toss to combine. Place the potatoes,

cut side down, on a rimmed baking
sheet.
3. Roast for 10 minutes. Flip potatoes
over. Continue cooking until browned and
tender, about 10 to 12 minutes more. Serves
4 to 6.


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