Cooking for company can be a daunting task. There is the urge to make something extravagant, which is usually followed by intense anxiety worrying if you will pull it off or be rushing to the drive-thru in an attempt to save the night. While it is enticing to go for the gold, with a little bit of extra care, you can turn a classic combo into an elevated experience fit for the most discerning palates. Classic pairings are considered as such for a reason. While there are no limits to where we can take our food, sometimes it can be better to stick with what you know when entertaining guests with different tastes.
The undeniably delicious combo of steak and potatoes has been an American staple for years. Add in asparagus and you have a harmonious plate that can stretch from a rustic home cooked meal all the way to the finest dining establishments in the world. Steak is often looked over for gatherings because it usually requires individual preparation but by taking a large cut like the porterhouse we can feed multiple people with just one steak. This delightful trio with its enticing flavors, textures, and aromas can satisfy even the pickiest taste buds. Our dinner party menu features a rich and tender porterhouse steak, garlic mashed potatoes, and oven-roasted asparagus. This classic combo celebrates simple ingredients with complex flavors cooked to perfection.
The cut of steak I chose to use for this dish is a porterhouse. Synonymous with indulgence, this regal cut of steak combines the prized tenderloin with the NY strip steak split down the middle by the signature “T-bone.” This prime steak offers the best of both worlds with the buttery tenderness of the tenderloin and the robust marbling of the strip.A distinct bone running through the middle adds a little oomph and depth to the flavor and helps to ensure the tenderloin doesn’t overcook. This is the perfect steak for sharing because of its diversity and generous size (the porterhouse tends to be a larger cut portioned into thick steaks).
I would however like to take the time to talk about another cut of steak. For this recipe I chose the porterhouse for its shareability, but near and dear to my heart always is the ribeye. While the porterhouse is considered by many to be the king, the ribeye stands tall in a world of beef and needs no titles. With its high fat content and marbling, this rich and juicy cut has a pronounced flavor that screams “beef!” A favorite of many steak enthusiasts, the ribeye has an unmatched flavor profile when cooked right. No matter which cut you decide to go with, both the porterhouse and ribeye can be dry-aged for ultimate umami and depth of flavor. While seemingly simple, the complexities of steak offer a wide range of options for culinary exploration.
There are many different ways to cook a steak. Some people will tell you one is right or another is wrong. I believe that no matter how you cook it, a well prepared steak will be delicious. I like to cook my steaks in a cast-iron pan on the stove-top. Basting the steak with a combination of butter, garlic, and thyme not only adds complex flavor but also provides a beautiful caramelized crust (crust means brown not black!). As the butter washes over the steak it infuses the meat with the aromatics transforming it into a masterpiece of flavor.
Alongside this steak we find another classic, the mashed potato. First cultivated over 10,000 years ago, the potato can be found in foods all over the world. One of my favorite ways to eat mashed potatoes is with garlic. A flavor icon, garlic adds an aromatic and savory profile to everything it touches. The ability of garlic to elevate the simplest of dishes is unmatched, and in the case of mashed potatoes, it takes an already delicious dish and amplifies it to new heights. The marriage of creamy potatoes with the savorygarlic creates a balance of harmony that excites the palate and leaves a lasting impression. Garlic-infused oil drizzled over the top brings a touch of sophistication and indulgence to an otherwise simple side.
To round out our savory meal, the roasted asparagus strikes a perfect balance of flavors and adds a much needed brightness and texture to the plate. The bright acidity from the lemon coupled with the subtle warmth of the crushed red pepper creates a depth of freshness to the dish that helps cleanse the palate as you indulge in your steak. Roasted just enough to maintain that snap, the crisp asparagus is a welcomed addition.
Steak, asparagus, and potatoes come together in this meal in a delicious balance of flavors, textures, and aromas. This remarkable trio showcases culinary technique as simple ingredients soar to new heights. With a few extra steps you can turn up the flavor of any meal and serve food that will satisfy and impress your guests!
