T Bone Steak with Smokey Tomato Risotto
T bone Steak with Smokey Tomato Risotto
First let me say you can use regular rice if you like to make Risotto but due to the amount of liquid the rice needs to “drink” I think it is best for texture and result to use the actual rice meant for Risotto.
I ordered mine off Amazon its called Arborio rice.
I got the large box with a few jars of it.
Cooking it takes love, care and concentration and knowledge of flavors.
Want a great book on Flavors if you aren’t sure. All Chefs swear by and own The Flavor Bible. It is great. That and The Professional Chef by the Culinary Institute of America are 2 of my favorite books I own.
On to the meal…
Ok so you need a broth or a stock for your Risotto.
I like to make it a day ahead or just a few hours ahead at least.
Mine was poached tomato and arugula broth from the day before, which I then added smoked Paprika,Garlic powder, red poblanos, salt, pepper
and a whole peeled onion to. I then let it simmer on low for 2-3 hours.
Once your broth is ready do theses steps:
In a large saucepan add a layer of a little water, maybe 1/2 cup.
Some olive oil and garlic.
Let that get good and hot!
Next you are going to stir in your 2 cups of the Risotto rice.
Stir and let it kind of absorb and slightly cook.
NOW take your first 2 large ladles of broth and add.
STIR till the liquid is almost absorbed.
ADD another 2 ladles.
You will repeat these steps until your Risotto is creamy, and most importantly TENDER.
Be sure to taste to see if you need to add more salt.
During your last stir add your cheese and make sure it cooks in as well.
Remove from the heat once is as it should be.
Total cook time after making your stock is about 30 minutes.
The T bone Steaks:
I marinate my steaks for about 4 hours.
Use any marinade you prefer but be sure you have equal elements of
acidity,sweet and a little heat. I also always add aromatic elements like rosemary,garlic and onion.
For Steak I also love a little Sazon or some Smoked Paprika
Salt of course and pepper.
Make sure the griddle is hot. I normally prefer a REVERSE SEAR. In my opinion it makes the best steaks.
However on this occasion I did the other method where you sear first on cast iron griddle and then move to
oven for about 8 minutes. It will also depend on how thick your steaks are cut.
I prefer RARE steak personally. I hate well done but for serving others you always want it to be MEDIUM RARE OR AT MOST MEDIUM WELL.
They have found rare and medium rare are more healthy and that over cooking red meats creates carcinogens in the meat.
Besides its more flavorful and tender the more rare it is. Rare and raw are not the same. Learn your inner temperatures there are guides
online if you are not sure. Invest in a meat thermometer.
For medium rare on cast iron I do 3-4 minutes each side.
Then place in a tray and move directly to OVEN which has been preheating an hour ahead to 400 degrees.
Leave in no longer than 8 min for a thick steak. Thinner steaks no more than about 3 to 4 minutes.
Take the steaks out and let them REST.
Once they are ready to cut , cut on the bias (slant) and across the grain. NEVER CUT IN SAME DIRECTION OF THE GRAIN(It will leave you with tough dry meat)
The sauce for the Steak:
Buttermilk
Garlic
one spoon smoked paprika
salt
Poppy Seed Dressing
Olive oil
Beaten Egg whites.
(You must while its cooking WISK like your life depends on it to keep from ending up with scrambled egg white sauce. Also cook on very very low heat and remove immediately once warm enough)
This dish was served with a salad of hard boiled egg, lettuce, arugula and my homemade croutons.
Enjoy!!!
This Sunday I will be making Indian Tikka Marsala style chicken wings with rice and Grilled onion garnish. Maybe some type of homemade bread.
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