Sunday, March 27, 2011
The New York Madame (New York Strip with a Fried Egg and Goat Cheese)
This is what happens when I skip lunch. I didn't intend to skip lunch (after all, this is me we're talking about.) It just happened. We went out to run a few errands and ended up staying out all day. I kept thinking we'd make it back in time for me to heat up some roasted tomato soup but by the time we got home it was dinner. And I was starving.
Now that I've justified this somewhat over-the-top-man-feast, I feel slightly better. Oh wait - did I mention I served it with fried onion rings and garlicky sauteed collard greens? Hmm. I should really go and exercise. But not before I tell you that my husband declared this his favorite meal of all time. I also have to mention that I can't help eating it without singing the lyrics to "Big Poppa" - "A t-bone steak, cheese, eggs and Welch's Grape..."
Forgive me - I'm a child of the 90's. RIP Biggie!
The New York Madame (New York Strips with a Fried Egg and Goat Cheese)
* Heavily inspired by/subconsciously lifted from Giada DeLaurentiis.
* Serves 2 very hungry people who may or may not have skipped lunch.
2 NY strips with plenty of marbling around the edges
salt and pepper
2 oz goat cheese, divided
fresh chopped herbs - cilantro and basil, or flat leaf parsley
Pull your steaks out a half hour before you're ready to grill them. Season them on both sides with liberal amounts of mustard powder, fennel seeds, fresh thyme leaves, and just a teensy pinch of nutmeg. Cover with plastic wrap and let come to room temp for about 20-25 minutes.
Preheat the oven to 400. Add about a teaspoon of olive oil to a large rimmed skillet and put over medium high heat, letting heat through and tilting to coat the bottom of the pan (you just need a thin layer.)
Season the steaks on both sides with fresh cracked pepper and kosher or sea salt. Add to the pan and let sear - not touching them - for 3-4 minutes until you have good browning and the steaks lift easily (release from the pan) when you try and pick them up with tongs. Flip and cook another 3 minutes or until you have equally grand bronzing, then carefully and quickly transfer to a greased rimmed baking sheet. Bake in the oven for 6-8 minutes (less for medium rare, longer for medium well, depending on the thickness of your steaks.)
While the steaks bake in the oven, remove the goat cheese from the fridge and set aside. Pour off all the excess oil from the pan you seared the steaks in but enough to leave a thin coat and put back over medium heat (you can also give a spritz of nonstick spray to ensure the eggs don't stick.) Carefully crack the eggs into the pan, giving each its own space, and fry for about 2-3 minutes, until just sunny side up and fried only on the bottom. You want to cook the eggs less than you would for your usual sunny side up eggs, only because you're going to put them on top of hot steaks and they'll continue to cook because of this. Also you want your yolks runny here - that's the beauty of it - and once they're cooked - there's no more golden liquid to be had.
Take the pan off the heat and set the eggs aside while you retrieve the steaks.
Pull the steaks from the oven, cover loosely with foil, and let rest for 5 minutes. Remove the foil and smear with goat cheese - about an ounce per steak or to taste, then cover each with a sunny side up egg. Sprinkle the egg with salt and pepper, then top the entire 'madame' with fresh minced herbs - any kind you like. Basil, parsley, and/or cilantro are wonderful here.