seared New York Steak
with fingerling potatoes and fresh corn
the cob in only 2 pans
"Quick ones" are
short demonstrations for fun dish
and easy with minimal cleanup!
on the cobb, fingerling potatoes, steaks (we use NY here) Rick's
Chef Salt, Herbs de Provence, Rosemary and Olive oil. A little
unsalted butter for the corn.
the corn and start cooking the corn in the larger basket of
a double streamer (with water in the pan!) and cover. Cut the
fingerling potatoes putting them
layer of the steamer and season with Rick's Chef Salt and a
little rosemary. At about the 5 minute mark add the potatoes
to the double steamer and cover.
rubbing them with Rick's Chef Salt,
Olive Oil. Heat the pan and add the steaks. Cook for about
7 minutes, moving and then turning them over at about the 2
minute mark as shown. Remove the steaks when done, add the
and a little water to the pan the steaks were cooked in. Slice
the steaks, plate the potatoes and corn, melt a little butter
in the steak/potato pan, top the corn with the butter and