There’s nothing like a big, fat and juicy steak to crank up the temperature during these cold winter days. You may argue that steak is not a thrifty food item, but there’s nothing wrong with splurging a little from time to time. That said, there are plenty of economical ways to enjoy a steak dinner. Hanger, skirt and flank steaks are reasonably priced cuts of meat that are highly prized for their flavor. Today, I’m making a bone-in rib eye, which is clearly not the cheapest, but it is delectably juicy, tender and flavorsome. I like to buy mine bone-in because the bone packs some extra flavor, which intensifies the deliciousness. You can buy whichever steak tickles your fancy as long as you buy quality meat. And by that, I mean no prepackaged grocery store meat. Locate the nearest butcher and get fresh meat that has been handled with the proper amount of TLC. Using the best products will yield the best results. Good meat only needs salt and pepper.

PAN SEARED RIB EYE
1 bone-in rib eye steak
1 tbsp oil
Freshly ground black pepper
Salt

The key to making the perfect steak is starting with a piece of meat that has been brought to room temperature. No cold meat please.

Preheat the oven to 500 degrees.

Coat the steak lightly with oil and season both sides with salt and black pepper to taste.

Heat up an empty pan (preferably cast iron) to the smoking point.

Place steak in the middle of the pan and cook for 45 seconds without moving it. Turn the steak and cook for 45 additional seconds.

Continue cooking in the oven for 1-2 minutes. Flip the steak and cook for 1-2 additional minutes. This will get you a medium rare steak. Add an additional minute on each side for medium.

Remove the steak from the pan and rest for 2 minutes. This allows the juices to redistribute.

Slice and serve with a side of green pea puree. There you have it: an easy winter steak dinner.

I’m a big fan of oxtail. But every time I mention that I eat oxtail, I seem to get looks of surprise from my friends. If you’ve never had oxtail, you should give it a try before making a judgment. Oxtail is a bony and gelatinous, but very flavorful cut of meat that is best braised or stewed for hours. And though it is no longer as cheap as it used to be years ago, you can get some pretty good deals at Asian and Caribbean grocers.  The recipe I’m sharing is a great way to warm up during the cold winter days. It requires very few ingredients and the oxtail cooks in its own juice, resulting in a very flavorful stew.

BRAISED OXTAIL
1.5 – 2 lbs oxtail (cleaned and trimmed of excess fat)
1 shallot finely diced
2 garlic cloves
1 tbsp sugar
1 tbsp olive oil
2 tbsp Balsamic vinegar
Thyme
Salt and pepper

In a saucepan, heat up the olive oil and add the sugar. When the sugar starts browning, add the the oxtail, sear and brown on all sides.

Add the minced shallots, garlic and saute for a minute. Deglaze the pan with the vinegar and reduce until thick.

Add salt, pepper, a teaspoon of thyme and just enough water to cover the oxtail.

Bring the liquid to a boil, then simmer for 2.5 hours until the meat is fork tender. Halfway through the cooking time, turn each piece of oxtail over.

Remove the oxtail from the pan, skim the fat off the cooking liquid and reduce. Adjust for salt and pepper, then return the oxtail to the pan.

Serve hot with rice or mashed potatoes.