The SLY Foodie

On Valentine's Day this year, I decided to bring the steakhouse home. For dinner, I made a bone-in ribeye steak with marsala cream sauce, served with roasted asparagus and fingerling potatoes. For dessert, I kept it simple with an oatmeal cookie. In my opinion, nothing says love more than a homemade oatmeal cookie fresh out of the oven. In fact, it is one of the things I would want my boys to remember about their childhood - that their mama made the best oatmeal cookies.

But I digress, back to dinner. The steaks were bought from our local grocery store. I seasoned one side with salt and pepper, then laid both steaks to rest in a scorching hot pan, seasoned side down. Then I seasoned the other side. The steaks cooked for about 5-6 minutes on each side, using medium heat, and it came out medium. Perfectly cooked, just the way we like it. Then I loosely covered the meat with some foil to let it rest and keep warm. Done.

The asparagus happened to look good and be on sale, so that was a no-brainer for my vegetable choice. I made a quick marinade of salt, pepper, minced garlic and olive oil, then poured it over the asparagus on a sheet pan. They were roasted at 400° for about 15 minutes. Done.

As for the starchy side dish, I saw a bag of fingerling potatoes at Trader Joe's that required the most work of all: poke a hole in the bag and nuke it for 5 minutes. I say that sarcastically, just in case. What I did after was add some butter and garlic in the pan I cooked the steaks with, sauté for about a minute, then tossed the cooked potatoes in. Done.

Last, I made the sauce by first cooking some crimini and shitake mushrooms in the same pan the steak and potatoes were cooked in, then deglazed with some marsala, let it reduce by half, then added heavy cream and let that reduce in half. Seasoned to taste, done.