Tom Colicchio Steak!!

check out those flaky pieces of Maldon Salt melting and enhancing the steak!

STEAK!  Let me just say how much I love steak – I f-ing love steak!  I also love Top Chef.  Top Chef is my favorite reality tv show.  Top Chef has really been an inspiring turning point in my life getting more into wanting to try things in the kitchen and actually wanting to be in the kitchen…there was a point in my life I could care less about cooking…which now seems crazy to me!  Top Chef has introduced the world to a lot of great chefs too.  One of my favorite past contestants is Fabio Viviani.  Fabio is a very funny, charismatic chef with a great attitude and accent.  Fabio has restaurants in Chicago, LA and Miami.  He also puts out a free emailed magazine and has several online cooking videos.  Check him out, he’s super cool.
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Hi Tom!
Hi Tom!
[/span4][span8] Um so what do my love of Top Chef and steak have to do with this blog? Well the next recipe comes from Tom Colicchio’s cookbook “Think Like a Chef,” and Tom Colicchio is the head judge on Top Chef. The recipe is a steak recipe, pan roasted sirloin. I currently have 2 Tom Colicchio cookbooks and the night Matt and I got married we dined on steak at Tom Colicchio’s Las Vegas restaurant CraftSteak.
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STEAK!
STEAK!
[/span4][span8] For the recipe I needed a sirloin steak about 14 ounces and 1 1/2″=2″ thick. I cut it in half so I had 2 steaks. The steaks were patted dry and seasoned with salt and pepper.
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after first of many flips
after first of many flips
[/span4][span8] Then I heated 1 TB of peanut oil in a small skillet over medium heat. Once the oil was hot I added the steaks and reduced the heat slightly so that the steaks sizzled but didn’t sputter. I cooked for 3 minutes, flipped, cooked for another 3 minutes.
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Bastin' those steaks!
Bastin’ those steaks!
[/span4][span8] Flipped again, cooked for 2 minutes, flipped again added butter and thyme sprigs to the skillet. Cooked for 2 minutes, flipped, basted the steaks with the butter and cooked for 2 minutes again. I flipped one last time, basted the steaks and cooked for the last 2 minutes.
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check out those flaky pieces of Maldon Salt melting and enhancing the steak!
check out those flaky pieces of Maldon Salt melting and enhancing the steak!
[/span4][span8] I removed the steaks from the pan, let them rest for 10 minutes under tented aluminum foil then sprinkled them with Maldon Salt and served. Maldon Salt for those who aren’t familiar is a flaked sea salt. It claims to naturally enhance the flavors of your food. I highly recommend trying some if you haven’t already. Just keep in mind it’s not a substitute for normal salt you use in cooking, Maldon Salt should be used at the end of your cooking – as a finishing salt. We ate our steak with asparagus which you will have to wait for the next blog post to read all about!
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Verdict: The steak was very good.  It did not have the sear on it I was kind of hoping it would have but I think that was how it was intended because of the lower, more of roasting – as in the title of the recipe, cooking heat.  If you too want to try out Tom Colicchio’s recipe you can do so here.

Lastly, Happy Birthday to my mom!!!!