In anticipation and celebration of tonight’s premier of the first episode of the final season of Mad Men, I prepared a delightfully succulent, perfectly seasoned, cut of red meat, served with a caesar salad and roasted ear of corn. All that was missing was the potato. And the quiet veil of unhappiness cloaked by cheap booze. I was quite content with my California Pinot.
This dish is very easy, quick, and satisfying.
- 1 Rib eye steak
- 2 ears of sweet corn
- Kosher Salt
- Ground black pepper
- 1 “Caesar Salad in a bag” kit
- 1 Tbsp. butter
Total Time: 20 minutes
When I’m feeling really hungry and tired, I like to build my meals around “salads in a bag.” Salads in bags are everywhere. My favorite are from Trader Joes — they are perfectly packaged salads, with the all the fixings. All you have to do is throw the ingredients in a large bowl, and toss with the dressing. I love caesar salads and Trader Joes makes the most delicious “caesar salad in a bag” (It’s actually in a small box…) that I’ve ever had. I think it’s the croutons that really elevate this prepackaged salad to the next level. But, you can pick up a caesar salad at almost every grocery store, and they’re never awful. To prepare the salad, just take the ingredients out of the bag, and toss.
You’ve got your salad! Now, move on to the steak. Preheat the oven to 450 degrees, and let the steak come to room temperature on a plate. While the oven is preheating and the steak is acclimating, take out a piece of aluminum foil, and place the corn on it. Rub the corn with a touch of butter, sprinkle with salt and pepper, wrap up the foil in a little pouch and throw it in the oven while it’s heating up. The corn packet will steam the little ears while everything else cooks.
After you’ve taken care of your corn, salt and pepper the steak. Liberally sprinkle one side of the steak with salt and pepper, and don’t forget to get the sides. You will season the other side of the steak once you get it on the stove. This is how I season the ribeye:
Turn on your stove to “high”, and start melting the remainder of the butter on the stovetop.
Once the butter is melted, use tongs to place the steak seasoned side down on the butter. Listen to the steak sizzle as you brown the seasoned side for 2 minutes. During the 2 minutes, season the other side of the steak and rub it into the meat.
After 2 minutes is up, flip the steak, and cook 2 minutes on the other side:
After two minutes, transfer the steak into the 450 degree oven. Roast for 2 minutes, and then flip. Roast for another 2 minutes.
After the 2 minutes are up, pull the cast iron skillet out of the oven (use an oven mitt!), and transfer the steak to a cutting board to rest and continue cooking.
Let the steak rest for 10 minutes. After the ten minutes, carefully remove the corn from the oven, and plate the corn and salad. Then, using a sharp knife, cut the steak diagonally across the grain. Your steak should be medium rare. If you like it more well done, add a minute to the cooking time.
After 20 minutes and minimal work (and minimal dishes!) you have a delicious meal.