Richard’s 30-minute Steak Frites

I woke up this morning to email news that someone is looking to sue me for calling her a c-word and et ceteras, only just because she is. Took a look. Yawned. I answer attorney letters in sharpie (faxed back, so his whole office sees it)—for like 20 years—and built a company around it with lots of employees and clients. Go for it, ‘c’; take your best shot and, yawn.

Yawn.

But I had better things to do, like meet up with my favorite PhDork, up in SF, a blogging buddy-homie for years. The premier Foodist, Darya Rose (formerly Pino). How in the world could I have given much thought to a sweat-hog when I got to sit across from this.

Summer Tomato with her…Summer Tomatoes

The ends of the table don’t quite balance out, though.

Right?

Like I’ve blogged, love this one to death and she’s a big value to me on Foodist levels. To the mundane levels, she turned me onto smoked paprika. No. Way! So, now, I’m going to try to turn her onto Red Palm Oil. Just Google organic/virgin red palm oil. Getting ready for a week long vacances starting tomorrow, so I’m not bothering with affiliate links to buy me one drink.

Since we’re taking off for a week and I had a steak in the fridge and a potato on the counter, I got to work.

Red Palm Oil

Just toss ’em. Oven, 400ish. 12 minutes later, toss, and back in for 10 and then watch through the door.

In the meantime, it has only taken about 5 minutes to cook your flat iron steak in leaf lard you got at Prather Brother’s right in that same building, after bidding Darya farewell. After you’ve deglazed with red wine, added some butter and then beef stock, you let the latter reduce as you let the former rest and stay warm by the vent of the oven finishing off your fries.

Almost

The trick is timing on the reduction if you don’t plan to thicken. At the right time—which you can only learn from experience—you shut off the heat and let it evaporate to finish off.

Done

Bea’s plate

Mine

I’m very much enjoying splitting one steak with Bea rather than getting two huge ones, having a bit more starchy to go with.

Anyway, heading out tomorrow and for reasons I’ll mention later, this is super vacation for me, so don’t be surprised if I blog a lot out of boredom cure. I’ll be sure and make it wild and fucking off the wall.