Saturday, February 1, 2014
Smashed Potatoes and Crosshatched Rib Eyes
Crosshatching is a visually and texturally appealing method of cooking a steak that gives it those grill marks that we so like to see at restaurants, while smashed potatoes are a delicious and easy alternative to mashed potatoes.
With a potato masher push down on each potato until it splits open and flattens, making sure not to actually mash it. You want them to look "smashed"!
Place the pan on the high rack of an oven preheated to 450 degrees. You want to bake them until golden brown and wonderfully crispy, which takes around 20-25 minutes.
To make crosshatched steaks on the stove top you need a ribbed cast iron grill pan. These are well worth investing in as they cook great steaks, pork or lamb chops, etc. The ribbing is the key to this. As years go by, if properly maintained and cleaned (no soap!) these become more seasoned as well.
Heat the pan on medium-high heat (mark 6 or so) until thoroughly preheated. You want the steaks to really sizzle when they hit the pan.
If you like them more medium or medium well, or if they are a different size, then you will have to adjust times accordingly. Cooking steaks the way you want them every time takes practice, but ultimately the best and most universal method of telling when they are done is by their "give".
This meat and potatoes pairing is delicious, easy and a real crowd pleaser. Perfect with red wine and lemon wedges for the steak.