Steak Porn

We purchased a sub-primal Prime graded piece of meat at CostCo a month ago.  I’m only now getting around to blogging about it.

IMG_4790 Mr. Pumpkin was worried the steaks would be too crusty.  They were not.

The green stuff is Chimichuri, which I’ve blogged about before.

I leave you with potato porn:

IMG_4788

These potatoes…I can’t tell you to make them strongly enough. They are simple and extremely tasty.

And, again, with feeling:

Roasted Potatoes
1. a bunch of potatoes, as many as you think will be eaten in one sitting. (These don’t keep.)…(well, they do but are never again as delicious as they were the first time you made them.)
2. olive oil, canola oil (whatever you want. I wouldn’t use butter because it will burn and not be tasty. Ghee is okay.)
3. herbs, salt and pepper

A) Cut the potatoes up into chunks. They don’t need to be even, though that’s helpful for timing. Don’t get bogged down in your potato cutting skills.
B) Boil potatoes in salty water until just fork tender.
C) Drain them, put them back in the pot, put the lid on the pot.
D) Shake the yogurt out of the pan. You want to damage those sharp edges on the potatoes. Obviously, draining them really well is necessary since you don’t want boiling water splashing about.
E) Throw them in a bowl with oil, herbs, salt and pepper. I’d give you measures, but it depends on how many potatoes you’ve got. You want them to be well coated. I’d also recommend powdered garlic since chopped fresh garlic will burn and be not tasty. Salt and pepper to taste. I like lots of pepper.
F) Spread the potatoes out on a sheet pan lined with parchment paper. The paper is vital to the success of the potatoes. They will stick to everything no matter how well you’ve greased it. Use the paper. I am not even kidding.
G) Put them in a hot oven until they are crispy on the outside. About 30 minutes to 45.  A hot oven is 400 to 450. I like 425. Stir them occasionally.
H) Eat them.