Anniversary Dinner

Yesterday my husband and I celebrated our third wedding anniversary, which in case you were wondering is the leather anniversary or crystal/glass anniversary (thanks, Michelle!).

Beautiful roses and cattails, which I thought was so neat!  And some divine Dove Dark Chocolate with Hazelnut Crisp.

Beautiful roses and cattails, which I thought was so neat! And some divine Dove Dark Chocolate with Hazelnut Crisp.

Three years ago the weather was beautiful, albeit a little chilly.  This year though, it’s been pretty yucky outside so I decided that we would have a nice dinner and night in.  My local grocery store had some lovely New York strip steaks on sale and fresh green beans that I thought would make a fancy-ish anniversary dinner.

THE STEAK

Being from Texas, I think the key to cooking a great steak is to keep it simple.

  1. Pull your steak out of the fridge to knock the chill off.  You never want to put a cold steak on a hot pan or grill.  My residence does not currently allow us to grill, so I cooked the steaks in a non-stick skillet.
  2. Be sure to well season both sides of the steak with at the very least kosher salt and coarse ground black pepper.  In hindsight, I wish I would have splashed on a little Worcestershire sauce on each steak for just a little zing.
  3. Heat your non-stick skillet or cast iron skillet on medium-high to high heat.  You want your pan pretty dang hot to get a good sear on the meat.
  4. Once the cooking vessel of your choosing is ready, add just a touch of oil (I used light olive oil) followed by your steaks.
  5. Cook for about 2-3 minutes on each side, then check for doneness. Do not, I repeat, DO NOT cut into your steak to check the doneness.  If you do this right out of the pan, all of the deliciousness inside the steak will run all over your plate and you will be left with blah steak.  I recommend using the “finger test”:

    Courtesy of Pinterest, which led me to Simplyrecipes.com

    Courtesy of Pinterest, which led me to Simplyrecipes.com

  6.  If after 2-3 minutes on each side your steak is not cooked to your liking, transfer it to an oven-safe pan (good on ya if your skillet is oven-safe!) and pop it in at 400 for a few minutes, checking it every-so-often via the “finger test” until cooked perfectly.  In my opinion, steaks should never, ever be cooked past medium. Period. The End.
  7. Once your steak is cooked to your preference, let it rest for a few minutes.

While your steak is resting, you can utilize this time to dish up some sides.

Roasted Yukon Gold Potatoes

Preheat your oven to 400* F

1. Wash and quarter your buttery, delicious Yukon gold potatoes.  For larger potatoes, just make sure that the pieces are about 3/4 – 1 inch.

2. Place cubed potatoes in a large bowl; season with kosher salt, fresh ground black pepper, a little garlic powder and olive oil.  Toss the potatoes to ensure that they are all well covered by the oil and seasonings.  **Be sure not to add too much oil, you do not want a pool of oil on the baking sheet.**

3. Line a baking sheet with parchment paper.  Do not skip this step, do not pass go, do not collect $200.  This is incredibly important in making sure that the potatoes do not stick to the pan during cooking.  If you forget this step, or chose to skip it, do not blame me when what should have been amazingly crisp outsides and fluffy insides turn into only fully insides because the crisp outside is stuck to the pan.

4. Spread the potato cubes in an even layer over the baking sheet and place in 400* oven for about 45 minutes or until golden brown and amazing.  (This is obviously something you will want to start on before you start cooking the meat!)

Be sure to check the potatoes every once in a while.  I stirred mine around at about probably the 30 minute mark.  This allowed other sides to get contact with the surface and get crispy. YUM.

Sauteed Garlic Green Beans

My husband is not generally a fan of beans, in any way shape or form.  Since he’s known me though, he has made small, but significant strides in this department.  Knowing this, I still got the fresh green beans, because I love them.  Until last night, I had never really made them.  I mean, I’m pretty sure I attempted it once and it was ok, but not great.  Based on my husband’s empty plate after dinner, I think this time they were a hit.

  1. Fill a medium sized sauce pan with water and bring to a boil.
  2. Once boiling, add a handful or two of washed and trimmed fresh green beans, as well as a healthy pinch of salt.
  3. I let the green beans boil for probably about 4 minutes or so.  Until they were just tender and drained them
  4. In a large skillet over medium heat, add a little olive oil and 1-2 minced garlic clove(s).  Cook the garlic for about a minute and a half, then add the cooked green beans and maybe just a baby pinch of salt.
  5. Saute the beans and garlic for a few minutes, making sure to cover the beans in the garlic olive oil.

These were so good and I will absolutely be making them again!

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So yeah, that’s about it. A great, low-hassle, nice dinner for a special occasion or just because,  Enjoy!

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