Saturday, February 21, 2009

All Clad vs. Cast Iron



All Clad has long had a reputation for being the best pots you can buy, and they certainly have the price tags to back it up... but increasingly I've been favoring the two cast iron pans my parents picked up for me at a yard sale last summer for $10. They are thick, heavy, and came rusty and dusty... but a little steel wool and some scrubbing and seasoning, they cleaned right up and are simply incredible to cook on. Just today, Jamie and I cooked up a grass-fed ribeye in butter in the 10-inch cast iron and my one regret was that I didn't have a second large cast-iron to cook the potatoes in. The All-Clad had to do.... and it did of course.

Ribeye with Pan-Fried Potatoes and the Greatest Side of Peas of All Time:

Ingredients:
A gorgeous grass-fed ribeye at room temp, rinsed, patted dry and seasoned with salt and pepper.
A few Yukon potatoes, peeled and sliced into 1/4 inch rounds
2 slices of bacon
One yellow onion, sliced into 1/4 inch rounds and then quartered
1 clove of garlic, thinly sliced
Frozen peas
Butter
Salt
Pepper
Hot Water

You need three pans. 2 big skillets, one small one, aaaaand let's get started.

In one big skillet, cook your two slices of bacon til they are how you like it and then remove them and put them to the side. Add some butter to the bacon fat in the pan and get the skillet nice and hot. Place the potato rounds in the skillet, making sure each slice of potato gets some access to the bottom of the pan. Season them up with salt and pepper and leave the potatoes to cook up for ten minutes.

At this point, in the small skillet, get some butter going on medium high heat and add the onions and a bit of salt. You want them translucent and beginning to caramelize. Add the garlic and some hot water out of a kettle (cold water could cause a cast iron to crack) and then the peas.... cover somewhat with a lid and leave the peas to cook for 7 minutes.

Get the other big skillet nice and hot over high heat, add butter and then place the steak in. Watch the clock.... 4-5 minutes per side and that's it!

By now the potatoes will be ready to be turned, so get a spatula in there and give them a turn. Give them another 7 minutes and then turn the heat down to medium/low while you wait for the steak.

When the peas are done, take off the cover, and let them continue cooking so the water is cooked off. Crumble the bacon in with the peas and give them a good stir. They are amazing.

Take the steak out of the pan and let rest for five minutes while you taste the potatoes and peas for salt levels and then plate them and watch the clock til it's time to attack the steak.

1 comment:

  1. POST MORE! It has been waaaaaaaay too long, you two.

    ReplyDelete