Pan Seared Sirloin Steak with green beans and scalloped potatoes: Scalloped potatoes are an attention grabber. Sliced thinly potatoes, and chopped shallots covered in a tangy cream cheese sauce, with Parmesan sprinkled for added flavor, then baked until bubbling, golden-brown perfection. It’s a winner. Served alongside a pan seared sirloin steak and green beans this is the ultimate meat and potato dinner. But before you get started take a look at these tips for cooking the perfect steak.

Tips for cooking the perfect steak

Make sure the steak is at room temperature:

Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

Salt steak before cooking:

Add salt to steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing.Also salt steak for 24 hours:

Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.

Use the right cooking fat:

To cook your steak, use an organic butter. Don’t use extra virgin olive oil. Extra virgin olive oil, is delicious, but should not be used to sear steaks. It is too delicate and the smoke point is too low. Unless you’re trying to fumigate your kitchen or send smoke signals, use something more stable. I recommend cooking with organic butter which tastes better and has a higher smoke point.

Cooking times for the perfect steak:

Rare steak, remove the steak from the heat at 125°F, about six minutes total cooking.
Medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking.
For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking.
A well-done steak will take about 12 minutes.

Wine pairing a nice Cabernet

IfWho doesn’t love the occasional filet? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. The fatty beef combines with the tannins creates a rich and delicious sensation in your mouth.

Pan seared sirloin steak with green beans and scalloped potatoes

Scalloped potatoes are an attention grabber. Sliced thinly potatoes, and chopped shallots covered in a tangy cream cheese sauce, with Parmesan sprinkled for added flavor, then baked until bubbling, golden-brown perfection. It’s a winner. Served alongside a pan seared sirloin steak and green beans this is the ultimate meat and potato dinner. But before you get started take a look at these tips for cooking the perfect steak.

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Prep Time 20

Cook Time 20

Course Main Course

Cuisine American

Servings 2

Calories 600 kcal

Ingredients

1 russet potato
3 oz shallot
3 ⁄4 oz Parmesan 1
2 oz cream cheese 1
1 ⁄2 lb green beans
2 sirloin steaks
kosher salt & ground pepper
olive oil
white wine vinegar or red wine vinegar
1 Tbsp butter

Instructions

Prep ingredients: Preheat oven to 450°F with rack in the upper third. Peel potato, slice into 1⁄4-inch rounds. Halve shallot, peel and thinly slice. Finely chop 2 tablespoons shallot. Grate Parmesan. Combine cream cheese and 1 cup water in a medium skillet over medium-high. Whisk until cream cheese is melted, 1-2 minutes. Season with 1⁄4 teaspoon salt and a few grinds pepper.
Bake scalloped potatoes: Add potatoes and sliced shallots to the skillet, shaking to distribute into an even layer (potatoes won’t be completely submerged), and bring to a boil. Reduce heat to medium, cover, and cook until slightly thickened, about 5 minutes. Top with Parmesan. Roast scalloped potatoes in upper third of oven until tender and browned on top, about 20 minutes.
Prep green beans & steaks: Trim stem ends from green beans. Pat steaks dry and, using a mallet or heavy skillet, pound to an even 3⁄4-inch thickness, if necessary. Season all over with salt and pepper. Heat 2 teaspoons oil in a medium skillet, preferably cast-iron, over medium-high until very hot.
Cook green beans: Add green beans, 1⁄4 teaspoon salt, and a few grinds pepper to hot skillet, and toss to coat. Add 2 tablespoons water, cover, and cook until crisp-tender, about 2 minutes. Uncover and continue to cook, stirring, until tender and charred in spots, about 3 minutes. Transfer to a bowl and cover to keep warm.
Cook steaks: Add 1 teaspoon oil and steaks to same skillet, and cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes. Return skillet to medium heat, add 1 teaspoon oil and chopped shallots. Sauté until golden, about 30 seconds.
Cook sauce & serve: To shallots in skillet, add 2 tablespoons vinegar and 1⁄4 cup water; simmer over medium-high until thickened and glossy, about 2 minutes. Off heat, stir in 1 tablespoon butter and steak juices; season with salt and pepper. Thinly slice steaks across the grain. Serve steak with green beans and scalloped potatoes. Drizzle pan sauce over top.

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