Steak and Potatoes – Chicken Fried Gourmet style

So last week we were at Target and they had some really good thick cut steaks. We chose one ribeye and grabbed some regular russet potatoes. I marinated the steak(which we cut in half) in a mixture of olive oil, worcestershire sauce, crushed garlic and cane syrup. I added a bit of cayenne pepper to offset the sweetness of the cane syrup, which is quite sweet.

I originally was going to just cut the potatoes into rounds about1/2 inch thick. After cutting them up and par-boiling them in chicken stock I came up with another idea. After they cooled off, I used a biscuit/cookie cutter and hollowed out the inside like a dough-nut. I took the insides of the potatoes and added grated garlic, Parmesan cheese and a little bit of milk to make your basic mashed potatoes. I then put the "mashed potatoes" back into the potato rings and set them aside.

I removed the steaks from the marinade and threw them on the grill till they were between rare and medium rare but kind of charred on the outside. I set these aside to rest with a little bit of butter and freshly squeezed lemon and covered in foil.

While the steaks were resting, I heated up a saute pan and seared the potato rounds on both sides till crispy.

I served these both with a red wine sauce that used the steak juices as a base.

Amazingly we had leftovers and not wanting to do the same thing over again I attempted to create something I had been thinking about. I guess I got the inspiration from David Burkes – New American classics where he generally does three different takes on a meal.

Anyway I sliced up the steaks and potatoes after warming them both in the oven and this is what I came up with.

                                            What do you think ?