T-Bone Steak with Loaded Potato ~
~ Skirt in the Kitchen ~
Marinate in a liquid of Dale’s Steak Seasoning, submerging all sides to achieve even marinating, possibly having to rearrange the meat portions off and on during marinating time of at least half an hour in the refrigerator, then 30 minutes out of the refrigerator.
Pat-dry with paper towels, then season well with Montreal steak seasoning, both sides of each T-bone. Let it reach room temperature being cooking.
On high heat, on the stove, in hot salted butter, fry both sides. You will still have a tender cut of meat, can still cook it rare if you want it that way, however way that you prefer eating your steak. But as soon as you lay it on the cast iron surface, do not shift it, just so it adheres a nice deep-brown and blackened crust, full of seasoning that you want on steak. I find that a flat black cast-iron skillet works the best for frying steak; that way, if you want it a little rare inside, you can achieve it more so in a flat skillet rather than a skillet that has sides around its circumference.
For the loaded potato, fry steakhouse bacon.
In a clean skillet, in melted salted butter, saute white or yellow onion and peppers. Begin the toppings when Idaho potatoes are halfway baked in the microwave or oven. Time it just right so everything remains hot when served.
Add fresh thyme to the onions and peppers. When tender, remove from the skillet and place in a separate dish to keep warm.
Add more salted butter if need be, then saute sliced mushrooms with fresh sage in the same skillet.
Quickly saute in the mushrooms finely chopped garlic and scallions.
To build the loaded potato, butter, salt and pepper, then add the bacon;
then mushrooms and sage;
onions and peppers with thyme; lastly, grated Buffalo wing jack cheese and cilantro. Drizzle melted butter over the top, more salt and pepper.
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