LAMB STEAK EISENHOWER

                                                  LAMB STEAK EISENHOWER

Once in a rare while!

Years ago I read that this was how General Eisenhower generally cooked his steak, and this is how I have cooked my lamb steak ever since.  It is an easy recipe that has has been consistently magnificent.  Truly :)

INGREDIENTS

Lamb steaks or chops about 1 inch thick

Whole black pepper corns freshly crushed

Salt

Cast iron pan

DIRECTIONS

Spread the crushed pepper corns on a plate and firmly press a side of each of the steaks into it so the pepper is stuck to the meat.  (I pepper both sides of my steak).

Heat a cast iron pan over medium high heat for about 5 minutes.

Sprinkle salt in the pan as it heats up.

Place the steaks on the hot salt in the hot pan.  The steaks will sizzle and hiss as the heat sets a dark and caramelized brown sear.  Cook the steaks undisturbed for about 2 minutes and then flip them over to the other side and again cook for an undisturbed 2 minutes.

If you prefer your meat less rare, flip the meat over, lower the heat to medium and cook for a further 1 minute.

Spoon some of the pan juices on the steaks for flavor and to hasten the cooking.

Now sear the fatty strips on the edges of the steaks for about 30 seconds.

Remove the steaks onto a platter, cover loosely and let them rest for at least 5 minutes before serving.

Save the pan with steak juices for making an accompanying sauce.

Gen E apparently liked hot pepper sauce with his steak but a quick red wine sauce is a nice option.

Finally, the steak is also delicious with just the pan juices, or proudly unadorned. 

RED WINE SAUCE

for 4 steaks

INGREDIENTS

1 cup red wine

3 Tbsp balsamic vinegar

1 tsp butter

1/2 tsp cumin powder

1 Tbsp dark fruit jelly

A few capers

DIRECTIONS

Pour the wine into the pan with steak cooking juices, add all the other ingredients and heat till it reduces to about 4 tablespoons.

Serve the sauce with the steak.

Enjoy!