Even among people who generally couldnâ€™t give a damn about football. Even among my friends who obsess over things like organic quinoa and sample sale-ing. EvenÂ amongÂ my friends – alright – one friend specifically – who thought The Giants wereÂ a baseballÂ teamÂ – the concept of Superbowl resonates.
Both because it’s Superbowl and there’s a home team to support, but also because it’s pretty much illegal Not to be eating Doritos and dip for four hours.
I recently learned some fascinating food facts about Superbowl. Apparently we’re going to be eating 4000 tons of popcorn. Think about how light popcorn is for a moment. Yeah. That’s a lot of popcorn. We’re also going to get through 14,500 tons of chips and a pretty staggering 70 million pounds of avocados, mostly turned into guacamole for dipping purposes.
This kind of ridiculous over consumption makes Superbowl the number 1 eating holiday in America. But, with the best will in the world, turns it into an objectively terrible date night.
So, for the night before may I suggest this classic strip steak?
New York Strip Steak with Bourbon butter (serves 2)
Look for a good quality steak thatâ€™s at least an inch to an inch and a half thick. Itâ€™s going to stay nice and juicy, which is what you want here. Youâ€™re also looking for fat thatâ€™s nicely marbled through the meat, not all in one thick line cutting the meat in half. I look for 6 â€“ 8 oz portions.
2 6oz â€“ 8oz strip steaks 1 tbsp vegetable oil 1 tbsp butter Salt and pepper Â½ cup bourbon Â¼ cup lemon juice Few shakes of Worcestershire sauce Â
For the bourbon butterÂ½ cup butter (room temperature) 1 tsp dark brown sugar 2 tbsp bourbon Â
- Mix the bourbon, lemon and Worcestershire sauce, and pour over the steaks. Leave to marinade in the fridge for 1 â€“ 3 hours
- Meanwhile, make the bourbon butter by mixing the butter until soft, then adding the bourbon and sugar. Dump the butter onto a sheet of plastic wrap, then squidge into a roll. Refrigerate until firm (about an hour)
- Take the meat out of the fridge and wipe off excess marinade. Leave the meat to come to room temperature (about half an hour to an hour)
- Preheat the oven to 400f, and heat up a cast iron griddle pan (or frying pan or BBQ grill). You need it to be screaming hot, 500f ish, and this takes about 15 mins on my gas hob
- Rub the steaks with vegetable oil, then season well (oil then salt, so as not to pull moisture out of the steak)
- Drop the meat into the pan and donâ€™t touch it. After 5 minutes, turn the meat. Donâ€™t touch it. After 5 minutes turn it again (if your steak is closer to an inch than an inch and a half, do 4 mins per side)
- Put a knob of butter on the steak and put the pan in the oven. After 5 mins, it should be rare. If you like steak medium, give it another 5 mins
- Let the steak rest for 5 mins covered in foil in a warm place before serving with a slice of the bourbon butter on top
If You Can Make That You Can Make This
- Use a herb butter instead of the bourbon butter, by mixing 1/4 cup butter with 2 tsp minced garlic and 2 tbsp chopped parsley
- Try your hand at a different kind of steak – like this post marinaded skirt steak sandwich
- Or this fancy T-bone built for sharing
- Or a classic fillet steak
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