Anyone around Dayton, Ohio, is luckier than they know, at least if they like food. People seem to love places like Whole Foods and Fresh Market, but I visit them and am only disappointed. That’s because I’m spoiled by a local 3-store chain, Dorothy Lane Market.
This isn’t my first mention of dlm, as they abbreviate their own name, but I continue to be impressed by what they do. They seem to operate each section as though it’s a market on its own. The bakery, for instance, makes bread that I think would rival any bakery in the country. Having had some bread from top places in NYC and other cities, dlm really does produce fantastic breads.
We stopped by for a few things last weekend, and I noticed that ribeyes were on sale for $6 off per pound. The steaks in the meat counter were too thin, but they had no problem cutting a couple 1 1/2″ steaks for me.
Last night, I got home from work, and it was about 35 degrees. I called my wife and asked her to get the steaks out and salted. What I mean by salted is to overly salt them, like a dry brine. I got the idea from Jaden at Steamy Kitchen. The difference between what she was doing and what I was doing was that she says that the salting will help a choice steak seem more like a prime grade steak. I already had prime grade. I’m not going to repeat her explanation… Follow the link. She not only explains it better than I likely would, she’s much wittier than I am, too!
What this method will do for a prime steak is kind of age it a bit, I think. The salt brings mostly water out of the beef. You may think that sounds like it would dry things out, but dry aged beef has much more moisture pulled out through the aging process. Taking the water out intensified the beefiness of the flavor.
When I got home, I started up the Big Green Egg right away, using a propane torch to get the fire going. I let it run wide open, to get as hot as it wanted to get. While it was heating up, I boiled a bunch of small Yukon Gold potatoes. As they were boiling away, I rinsed off the steaks with lots of running water and dried them really well. I only seasoned them with black pepper, and a bit of sea salt.
The potatoes got all boiled up, so I added some cream and butter to them, and hand-smashed them (not really mashed, more rustically leaving chunks of potato). I salted and peppered them and put them into already-buttered enameled cast iron dishes, then into a 425 degree F oven. The steaks went on the grill, once it was at about 700 degrees F, getting nice grill marks on each side. I shut the BGE down then, about halfway, to allow the pecan wood in the fire to smoke a bit and add some flavor to the steaks.
I took the steaks off when they got to about 130, and I turned the broiler on over the potatoes in the oven. I cut the steak after letting it rest, and took the potatoes out (just in time to not burn them!). On the steak, I added a bit of rosemary and butter, and served.
We just got these oval bakers. The cast iron is great for serving; the potatoes were hot the whole time we were eating. And the butter in the dish meant that there was a nice browning all around the bottom of the potatoes.
When I get done posting this, I get to go fix a great steak sandwich with the leftovers!