During the summer season our family schedule is quite relaxed; I can almost say it is the complete opposite of the rigorous winter scholastic tempo. With such our dinner preparation is a bit longer as well as we are eating much later than normal and go to bed, our son mainly, a lot later than normal as well.
Tonight’s dinner however was the epitome of fast. We had a fantastic bone in rib eye, thanks to Pete at Personal Gourmet, that I prepared with a simple side dish of sweet corn kernels and oven roasted carrots.
My mom showed me how she makes her steak and I have adapted her way ever since, and will share that with you today.
After years of purchasing very expensive frying pans, I was introduced by a chef to this very inexpensive frying pan that he uses, and most restaurants use. So I marched myself to a restaurant supply store to buy a 12” pan from “Liberty Ware” and I have been in love since. Not only can I make great steaks, fish, pork …. But I can also make great sauces with no separating issues or scorching. It does not matter how burned the pan get with a simple soaking and washing it looks brand new each time. I highly recommend it.
In a large frying pan sprinkle a fairly good amount of salt all around the bottom of it. Place the pan over high heat and let it get hot.
Meanwhile dry the pork chops as much as possible and sprinkle pepper if so desired. When the pan is nice and hot, add the steak and seared for a couple of minutes on each side. It should form a nice golden crust.
Lower the heat to medium-high and cook to desire doneness.
OVEN ROASTED CARROTS
Preheat oven and 375 degrees.
Slice the carrots diagonally into ½ inch thick slices. The carrots will shrink when cooking, so make the slices a bit big.
Toss them in a bowl with the olive oil, thyme, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. The key is a very high oven temperature, so it will sear the outside and keep the inside moist.