Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul alike. -John Muir

Saturday, February 5, 2011

Pepper Crusted Yak Tbone Steak and Traditional Texas Cornbread

I have been living in Texas for about 6 months now and it is really no mystery here to anyone who meets me that I am a New Yorker in Texas who is captivated by Texas culture.  And no, not the culture in Austin, that is a different beast altogether.  So far in my 6 months here I have been 2-stepping, seen the Alamo, been to a stock show, pet a 2 week old goat, went to a local brewery grand opening and shot a gun for the 1st time ever.

And as far as baking goes, I still like to bake traditional New England style breads like Anadama Bread, but I have begun to start making traditional Texan fare.  Texas sheet cake will hopefully get posted to the blog soon, but 1st Traditional Texas Cornbread made in my cast iron dutch oven and Yak T-bone Steak from the local farmers market!

Pepper Crusted Yak T-bone Steak:
 Let me preface this with... Yak is delicious, really I encourage you to try some and if you are in the Austin area I encourage you to get out to the Cedar Park farmers market to get some from Texas Yaks.

Coat both sides of the steak with ground pepper.

Preheat the oven to 350 and place a oven safe skillet with a tbsp of oil on a burner (btwn high and medium) on top of the stove.  When the oven is heated and the pan is hot, place the steak into the pan.  Sear both sides of the steak, about 2 minutes each side.  Then place the skillet in the oven to finish cooking (about 4 minutes for medium).

Traditional Texas Cornbread:
  • 3tbsp olive oil or bacon drippings
1 1/2 cup cornmeal
  • 1/2 cup all purpose flour

  • 1 1/4 tsp baking powder

  • 1 tsp salt

  • 1/8 cup sugar

  • 2 eggs

  • 1 1/4 cup buttermilk (I used a milk and lemon juice mixture)

Preheat oven to 375, place oil in 10 inch cast iron skillet or dutch oven and place in oven while it preheats.  
Combine dry ingredients in medium bowl and wet ingredients in a smaller bowl.   Pour the wet ingredients into the dry and stir only until combined.  When the oven has finished preheating, take the skillet out and make sure the sides are coated with oil.  Spoon the batter into the pan, place in the oven for about 30 minutes or until the middle is firm and the sides turn golden and pull away from the edges of the pan.  Enjoy hot or my favorite: cut into slices, place in the toaster until light brown and don't skimp on the butter.  =)

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