Blade Steak with Dried Tomato-Oregano Butter

Instructions

1
Cook Within: Ever wonder how chefs know when a steak is perfectly cooked just by poking it with a finger? Here’s how it works: relax your hand, then lightly touch the tip of your index finger to the tip of your thumb. With your other hand, poke the fleshy part between the base of your thumb and your palm. That’s what medium-rare steak feels like. For well-done, touch your thumb to your pinky. Oregano has been recognized for its aromatic properties since ancient times, with the Greeks and Romans holding oregano as a symbol of joy and happiness. In fact, it was a tradition for Greek and Roman brides and grooms to be crowned with a laurel of oregano.
2
Prepare the Ingredients: Stem and mince oregano. Peel and cut potato into 1” dice. Place sun-dried tomatoes in a small mixing bowl and cover with warm water to rehydrate. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.
3
Drain and mince sun-dried tomatoes. Combine: softened butter, half the sun-dried tomatoes (reserve remaining for corn), remaining oregano, and a pinch of salt and pepper in a small mixing bowl. Form into two disks about 1½” in diameter and refrigerate to firm up.
4
Cook the Potatoes: Place a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potatoes to hot pan and cook 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast until golden brown and tender, 20-22 minutes. Stir once halfway through cooking. Remove from oven, toss with half the oregano (reserve remaining for compound butter) and season to taste with salt and pepper. Set aside. While potatoes roast, cook steaks.
5
Make the Creamed Corn: Return pan used to cook steaks to medium-high heat. Add corn, cream, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Add cheese and remaining sun-dried tomatoes, stirring constantly to completely melt cheese into sauce, 1-2 minutes. Sauce will thicken as it cools.
6
Heat a medium non-stick pan over medium-high: heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes per side. Remove to a plate, cover with foil, and rest at least 5 minutes while preparing butter and corn. Wipe pan clean and reserve.
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Plate the Dish: Spoon creamed corn onto a plate or into a small serving dish. Serve potatoes and steak alongside and place a disk of compound butter on steak. this recipe. If using regular table salt, reduce measured amounts by half. • Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. twice. Half is used in roasted potatoes and remaining is added to compound butter. tomatoes are used twice. Half are added to compound butter and remaining are added to creamed corn. the recipe before you start–we promise it will be time • Set butter on counter to

Blade Steak with Dried Tomato-Oregano Butter

Ingredients

Instructions