Steak Monticello

Very recently a dear friend took a vacation to Virginia. While there she visited the Thomas Jefferson estate at Monticello – which, by the by, is a very cool place to visit if you’ve never had the privilege. Anyway, since she knows I love to cook she brought me back a packet of Monticello Herb Melange, a dried herb mixture from the same plants that have been cultivated at the estate for generations. My cook’s mind immediately set about trying to decide on a fitting use for such a worthy gift, and I believe I found it with today’s offering, Steak Monticello.

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As a preliminary matter I thought it would be good to let you know what is in this particular dried herb blend, at least to the best of my ability to reconstruct it. The proportions may not be exact but this should at least get you into the ballpark. The following should make about one-half cup of the dried mixture:

  • 2 tbsp. parsley
  • 2 tbsp. summer savory
  • 4 tsp. basil
  • 3 tsp. majoram
  • 2 tsp. tarragon
  • 2 tsp. thyme
  • 1 tsp. mint

For this recipe I chose a pair of New York strip steaks, and used about half of the herb mixture (about ¼ cup or 4 tbsp). I did two different things with it: a wet rub for the steaks to apply before cooking, and an herb-butter sauce to pour on prior to serving.

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To make the wet rub, use 3 tbsp. of the dried herbs. In a bowl, mix with 3 tbsp. vegetable oil, 1 tsp. of kosher salt and a few turns of cracked pepper.

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Preheat your oven to 400.  Dry the steaks thoroughly with paper towels, and preheat a cast iron skillet with just enough oil to coat the bottom, until the oil is nearly at the smoke point.  Rub the oil-herb mixture onto the top and bottom of the steaks, then place them in the hot skillet to sear.

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After 4-5 minutes a nice crust should form on the bottom. Flip the steaks, sear for a couple minutes on the bottom, use tongs as you also sear the edges, then toss the skillet into your hot oven until the steaks reach an internal temperature of about 135 – about 10 minutes depending on how thick your cuts are.

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While the steaks are finishing in the oven, make your butter sauce. For this I used:

  • ¼ cup whole butter
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. dried Monticello herb mixture
  • 1-2 cloves chopped garlic
  • 1 small sprig of fresh rosemary
  • Kosher salt and cracked pepper to taste

Just combine all of these ingredients in a small saucepan and melt the butter over low heat until everything is well blended and the flavors are thoroughly infused, and hold it warm.

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When your steaks are finished in the oven, remove them to a plate and tent them loosely with aluminum foil to rest for about 10 minutes.  Then you’re ready to serve with some of the butter sauce on top.  We plated up with a side of pan-fried russet potatoes and some oven-roasted eggplant and zucchini. Let there be no doubt that we munched these beautiful babies right down with a big happy grin on our faces. Many thanks to Brenda for her delicious gift. Until next time: Eat well, my friends!

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