Photo courtesy of Sub-Zero
Father’s day is coming up. Here’s a simple recipe for steak lovin’ Texans:
Steak
A porterhouse combines two of the best cuts of steak: a New York Strip and a filet. Other cuts of steak can easily be substituted for the porterhouses in this recipe.
Yield:
Makes 2 steaks
Ingredients:
- 2 porterhouse steaks
- Kosher salt
- Freshly ground black pepper
Before You Start:
Lining the broiler pan with aluminum foil will ease cleanup. Be sure to pull the steaks out of the refrigerator 45 minutes before cooking and allow to come up to room temperature.
Preparation Method:
- Preheat the oven to Broil high with a rack at position 5 for 10 minutes.
- Liberally season both sides of the steaks with kosher salt and black pepper.
- Place on the broiler pan rack and set in the preheated oven.
- Broil the steaks for 5 minutes on the first side, flip and broil for an additional 4 minutes for rare, or continue broiling until the desired internal temperature is reached.
Braised Short Ribs
Photo Courtesy of Sub-Zero.
Unlike its beef stew cousin, boeuf bourguignon, this recipe features a thick, silky sauce that clings to the fork-tender short ribs.
Yield:
8 Servings
Ingredients:
- 325 g all-purpose flour
- 240 mL warm water
- 30 mL olive oil
- 9 g salt
- 13 g sugar
- 6 g instant yeast
Preparation Method:
In the mixing bowl of a stand mixer, add all the ingredients. Using the dough hook, knead the dough for 5 minutes. Remove the dough from the mixing bowl and place into a greased container large enough to allow the dough to double in size. Cover with plastic wrap and let the dough rise until doubled in size. Place the solid pan in the steam oven on rack position 1. Turn the steam oven on by selecting the Convection Steam Mode set to 230°C. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disc. Cover with plastic wrap or a dishcloth. Using a rolling pin, roll one piece of dough into a 20 cm circle. Dust the dough and countertop with flour to ensure that the pita bread does not stick.
After the oven is preheated, slide the rolled-out pita bread onto a floured pizza peel. Open the steam oven door and slide the pita dough off the pizza peel onto the solid steam oven pan. Work quickly and shut the door. Set a timer for 3 minutes. While the first pita bread is baking, roll out the next pita. The pita bread should inflate into almost a ball. After 3 minutes, remove the baked pita from the oven and place in a large bowl. Cover the bowl with foil to allow the pita bread to soften. Repeat with the remaining pita dough, each time adding the baked pita bread to the bowl and covering again. Deflate the pita bread if necessary.
Products Used in This Recipe:
- Induction Ranges
- Dual Fuel Ranges
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