I made salmon, rubbed with a medium spicy dry rub mix, finished with lemon and sprinkle of chives. Rice with chives and lemon zest. Asparagus roasted with chive butter and lemon and lots of black pepper. If nothing else I have chives ready in the garden.
Wow that looks amazing! What kind of steak is that? I recently started buying Flat Iron steak. I didn’t realize what I’d been missing all of these years. That almost looks like a flat iron or skirt steak?
They actually don’t sell Flat Iron steak where I live. I go to North Carolina and load up on meet from Brass Town Beef. They told me about the flat iron. I was like… um… well, okay. Then I tried it and wow! I just salt and pepper and throw on my grill.
You know, I’ve never been too fond of salmon either, but cooking it that way made it really tolerable. I’ve made my own spice rub for other things before, but right now I’m using a jar of Galena Street Spice Rub from Penzeys Spices and it is really fantastic. Should say I mainly cook salmon because my husband likes it, and he really liked it like this too.
i have a cooking blog that i post my recipes on. I use it as my recipe book
but heres my steak cooking tip. this is for 2 fairly thick strip steaks
about 30 minutes before cooking take teh steaks out of the fridge.
season with salt and pepper. (use more salt than you think youll need. make it rain )
preheat an oven to 500 and place a cast iron skillet in the oven. (you just want to get it blazing hot before cooking)
chop 1 shallot and some fresh rosemary
chop 3/4 stick of butter into slices
when ready to cook remove the skillet from the oven
place on the stove over high heat
melt 1 TBSP or 2 of butter
place the steaks in the skillet and let cook for 4 minutes without disturbing.
add the shallots rosemary and the remaining butter to the skillet
cook for another 7 minutes or so for medium rare. while its cooking use a spoon to baste the top of the steaks with the butter