Saturday, October 24, 2009

Scrumptious Steak (and optional baked potato)

1 one-inch thick boneless ribeye * **
2 tablespoons GFCF margarine *
Lawry's (No MSG!) seasoned salt
GFCF Lemon Pepper
1 baked potato (optional) *

Put 1 tablespoon GFCF margarine into a small (just big enough to fully accomodate the steak) non-stick skillet. Heat to med./med.high. Swirl margarine so that it is completely covering the entire bottom of the skillet. Sprinkle seasoning salt and lemon pepper very generously over one side of the steak. Press down with the back side of the fork (do not prick) to make sure the lemon pepper does not fall off when you transfer the steak to the pan. Place steak seasoned side down into skillet. (Season the other side of the steak with seasoning salt and lemon pepper.) Cook for 4 minutes, 45 seconds (this is the amount of time to cook each side for steak that is pink in the middle, med. rare/med., but not draining pink. If you want med. rare that drains pink, cook for only 4 minutes each side), rotating the steak in the skillet 90 degrees after 2 minutes. During the last minute of cooking, turn the heat down to medium. Turn the steak over, making sure that margarine is completely covering the bottom of the pan first, and cook for 2 minutes. Rotate the steak 90 degrees and continue cooking 2 minutes, 45 seconds. Turn the heat down one number setting during the last 2 minutes, and to low during the last minute. Flip the steak over one more time to drain and cook the juices that have appeared, for about 15 seconds. Remove steak and place on a plate. Do not cut into the steak for at least 5 minutes.

Optional Baked Potato:

Into the cooked steak drippings in the non-stick skillet, add 1 tablespoon GFCF margarine and stir until melted. Gently place the baked potato into the skillet and mash with a plastic or wooden spatula, incorporating all the steak drippings, seasoning, and margarine into the potato. Salt and pepper to taste.

* For two steaks (and two baked potatoes), use a larger non-stick skillet (big enough to accomodate both, with space in between the steaks for even browning and cooking) and increase the margarine to 2 tablespoons each time it is called-for.

** For steaks that are thinner than one inch, I cook for 3 minutes, 45 seconds to 4 minutes each side.

{This is just a different take on grilled steak with baked potato. The steak is as delicious as grilled, perhaps even better because you don't have to deal with the outdoor grill at all. The idea for the baked potato came from the times I've had a steak and a baked potato on my plate and the steak drippings meandered into the potato. Of course, you can always stick with traditional GFCF margarined baked potato, if you like.}