As Promised. . .

So currently my favorite social media platform is Instagram. I was not much of an Instagrammer before, but since retooling my blog, I thought I’d put it up there, too. My eyes have been opened! I’ve been posting a lot of photos of things I have been making, and hashtagging, especially since doing two rounds of Whole30. Well, Whole30 (like, the real deal) noticed, and offered me a spot to be a guest blogger on their feed for a week, and I just wrapped that up! Say what?! Me??? So crazy and fun!

It was a little nerve wracking thinking that 140+k people would be seeing my food and recipes, but also really exciting! Sharing my food is kind of my love language, which also makes it a vulnerable part of me, too.(It’s complicated. Okay, maybe a little weird…I know.) One thing I am not (but would love to get better at) is a food photographer, so that felt like the hardest part. I did put up a photo, or two, that seemed alright at first to my novice eye, but now I wish I could delete them, because I know I could do better. Maybe at least add some hashtags that read: #cooknotphotographer #tryingtogetbetter #stilllearning #beniceplease #ittastesbetterIpromise

Oh well. It was an AMAZING experience and I am so thankful for it! Now the work begins for Momma J Cooks readers. I will be posting all the recipes here for a couple of reasons:

1. You are not all on Instagram and didn’t get to see.

2. I will include my printable recipe page – so much easier than screenshot from IG.

3. I want to build my repetoire on here with Whole 30 friendly, paleo, and always gluten free recipes for anyone who visits.

Sound good? Great! Let’s go!

I’m starting with a my recipe for Herb Crusted Steak with Mustard Pan Sauce. This was one of the most popular recipes I posted and I was asked specifically about posting this recipe here, so I promised it would be first.

Here’s the thing: This recipe will work for any cut of steak. Heck, roast a whole tenderloin and make this sauce to accompany. For that reason, I’m not going to give you an exact cooking time. The time depends on the cut, the thickness, and your preferred doneness. Of course, too, you NEED to let it rest after cooking, at least 10 minutes. It will continue to cook a bit, so keep this in mind as you cook. For smaller cuts of meat, like a steak or a pork chop, I use the hand trick. With an open palm, touch the fleshy part of your hand, under your thumb. That’s what raw meat feels like. Lightly touch your index finger to your thumb, touch the fleshy part again, and that is was rare meat feels like. Continue with your middle finger – medium. Ring finger – medium well, and pinky – well done. Some people commented that this trick didn’t work for them, like a harpist whose hand was very muscular. No worries…touch your finger to the middle of your cheek – rare; right in the center of your nose – medium, and now the middle of your chin – well done. I have no idea who came up with these tricks, but I use them and they are foolproof. Don’t poke your smaller cuts with a meat thermometer because you don’t want all those glorious juices running out. Try one of these finger tricks instead.

Also, there are adaptations within the recipe for paleo, or Whole30. Just skip the dairy and use the alternatives listed.

Herb Crusted Steak

Herb Crusted Steak with Mustard Pan Sauce (Click on title for printable recipe)

Ingredients:

1 Tablespoon of fresh flat-leaf parsley, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
Freshly ground pepper
2 grassfed steaks (about 10 ounces total)
1 small shallot, minced
1 Tablespoon ghee, or extra virgin olive oil
1 1/2 Tablespoons spicy brown mustard
1/2 cup chicken stock
1 tablespoon heavy cream or coconut milk (optional, but adds a little creaminess)
Salt & pepper to taste

Directions:
Set steaks out until they come to room temperature. Pat dry with a paper towel.
Set a pan over high heat, and turn on your exhaust fan.
In a small bowl, combine herbs, olive oil, and salt & pepper. Rub all over both sides of steak. Place steak in pan, and let sear 2-3 minutes, or until there is a nicely browned crust. Flip over and continue cooking on the other side, until also nicely browned and at desired doneness (using the hand trick).  Time depends on thickness. Remove from pan to plate. Let steak rest for 10 minutes (Steak will continue to cook as it rests.)
Meanwhile, remove pan from heat to cool slightly. Once cooled down, return to medium burner and add ghee and shallot to pan. Cook for about 3-4 minutes, or until softened, and just golden. Add mustard to pan and cook for 1 minute. Add stock, and turn heat up to high, scraping any browned bits off the bottom of pan. Cook until reduced by half, and thickened. Whisk in cream or coconut milk, and any juices accumulated from resting steak. Serve over steak, and try not to lick the plate.

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