Beef, its whats for dinner!

I have been pleasantly surprised by two new recipes I've tried out over the last week plus! We don't usually eat a whole lot of red meat, so I had to look up something "new" to do when we got given some really nice steaks by Kenneth's grandmother and used this recipe:

Cracked Pepper Steak, w/ Roasted Garlic Chive Butter
2 tsp coarsely cracked black pepper
1/2 tsp garlic powder
1/2 tsp salt
1 (3-inch) New York Strip steak (2.5 lbs)
Roasted Garlic-Chive Butter
Fresh chives for garnish (optional)

Roasted Garlic Chive Butter
4 garlic cloves (or more if you like it EXTRA garlicy!)
1 1/2 tsp EVOO
1/4 cup water
3/4-1 cup butter
1 TBS chopped fresh chives

Cut garlic cloves in half crosswise and place in a shallow pan, drizzle with the oil and add water to pan. Cover and bake at 450 for 20 minutes. Uncover, bake 10 more minutes. Let cool. Remove skins and finely mince garlic.

Combine garlic, butter & chives. (I used a food processor to mince the garlic and chives, and added the softened butter to it to combine the ingredients - I thought it worked well).

1. Combine first 3 ingredients and press evenly onto steak.

2. Heat about 1/4 - 1/2 cup of the prepared garlic butter in a cast iron skillet over medium heat. Add steak and cook about 60 seconds on each side, to brown.

3. Move skillet to 450 degree oven and cook about 15 minutes (this got it to about med/med-rare, so more or less as desired). Remove from oven and let meat rest in pan for 10 more minutes before serving.

4. Slice and serve with more of the butter (if desired), garnish with chives (optional).

I thought this was uber yummy, tons of butter so not something we'll eat often, but I loved how this came out! I think the butter would be great on a loaf of crusty french bread, and we had ours with a caesar salad and some pasta with white sauce. It was really good! Of course, it helps that the cut of meat we had was a really good one, which we don't get to enjoy often either. I used 4 garlic cloves and the flavor was mild, next time I probably would use a little more. I still have half of the butter left over, and used this exact recipe for 2 good sized thick steaks.

The other recipe was for a sirloin roast, cooked in the oven. I will have to add the recipe later. I was really happy with how it came out too. Kent liked it a lot, and asked for more of the meat. I thought originally I was going to do a more traditional slow cooked pot roast, but I ran out of time and cooked it in the oven in about 1.5 hours instead - the texture was much more like steak (and it was still perfectly pink in the middle), but I actually really liked it for a change of pace (instead of the more traditional, fall apart, roast).

Not too much to update on, still waiting to see if my period will make a grand entrance in the near future so we can get going. My temperature has actually gone UP the last 2 mornings which is strange... I usually get at least 1 day of a good drop and then my period shows up, so I guess it'll be another day or two... sigh... not obsessing, not obsessing, not obsessing... !!


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