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Steak with Herb Butter

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Ingredients:
  • 2.5 lbs steak, thicker cut, like boneless rib-eye, NY Strip, or the like
  • 1 tbl ghee or tallow
  • 6 tbl unsalted butter, chilled
  • 2 tsp fresh thyme, oregano, or rosemary (or some combo thereof), minced
  • 1/2 shallot, minced
  • 1 tsp white wine vinegar
Directions:
  • Take the steaks out of the refrigerator at least 2 hours prior to cooking. Season aggressively with salt, immediately after taking out of the fridge. Meanwhile, mix all of the other ingredients together - a fork in a bowl works best.
  • Heat a heavy bottomed skillet (e.g., cast iron or the like) with cooking fat, just until smoking. Add the steak, turning the heat down to medium-high, and sear the steak for a good 3 minutes until a thick, beautiful crust develops. Flip the steak, put a lid on the pan, and cook for another 3 mins., for medium-rare (for medium, cook for another 4 minutes on the 2nd side). Take the steak out and let rest on a room temp. surface. Spoon a dollop of the herb butter on each streak as it’s resting.
  • Slice each steak after resting at least 5 minutes.

Fried Potatoes

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Ingredients:
  • 1 lb Small Potatoes (e.g,, “new”, “Fingerling”, or “baby”...just not Russets)
  • ¼ tsp Ghee or Tallow
  • Salt
Directions:
  • Put the potatoes whole into cold water, and boil until the potatoes are tender (easily pierced with a knife). Drain the potatoes thoroughly and let dry completely. Heat the cooking fat in a large skillet or pan, over medium heat - you want a shallow pool of fat.
  • Slice the potatoes, once cool and dry, into chunks about ¾ inches big. Drop them into the hot fat and fry away! Pull the potatoes out of the hot fat with some kind of slotted spoon, directly into a large bowl. Hit the hot potatoes with a healthy dose of salt, and set aside.

Chicory Salad

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Ingredients:
  • 2 heads worth of escarole, frisee, radicchio, or endive, in whatever combination, cleaned and dried
  • 2 tbl tarragon, chives, or a combination thereof, lightly minced
  • 1 tbl dijon mustard
  • ¼ cup red wine vinegar or balsamic
  • ¾ cup olive oil
Directions:
  • Tear the lettuce(s) into bit size pieces, with your hands, and place into a very large bowl, with the tarragon or chives, and a small sprinkle of salt. With very clean hands, massage the remaining ingredients all over the lettuce(s) until well coated and slightly wilted.
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