Kayti's Kitchen: Last Steak (and Potatoes)

Welcome back to Kayti's Kitchen!
Be sure to share this post to enter the giveaway at the bottom for a paperback copy of Last Kiss signed to you!

This week: Last Kiss by Laurelin Paige (by me, yay!)
Amazon: http://amzn.to/1ZHfs1i
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If you’re never entirely sure, like Emily, if the meal in front of you is going to be your last, you better eat like it is. And if you, like most regular people, are generally certain you have more meals to come, well. You’ll want to know what your new favorite special occasion meal is. You don’t have to own a ranch and a private chef to eat like Reeve Sallis.

Please note: If you think there is too much butter in this recipe, just...stop thinking about it. Is this a Potential Last Meal or not? The pan sauce is a riff on bearnaise, because no one has time to make real sauce, but anyone can throw stuff in the already-hot pan and stir.

2 steaks of your choice, salted and peppered
4 Tb butter, divided
1 minced shallot
1 Tb champagne vinegar
½ tsp tarragon
½ lemon
2 large Yukon Gold potatoes
2 sticks butter
2 TB cream

 Heat a skillet on high. It may seem too hot, but pretend I am Amber and you do what I say. Melt 2 TB butter in there, along with a splash of oil to keep the butter from burning. When the pan is screaming hot, cook the steaks for 3 ½ minutes per side for medium rare. If you cook them longer, don’t tell me.

When the steaks are done, remove them from the pan and turn down the heat to medium. Toss the vinegar and shallot in, stir, add the butter and tarragon, and let it cook for 2-3 minutes before removing to a small bowl. Once it’s off the heat, squeeze the lemon in. Cook the Yukons until they are soft, about 15-20 minutes. Mash them like they hold the clue to your best friend’s disappearance. Then add the cream, butter, and salt them until they taste like heaven.

Present to your man, and prepare to get super laid.

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