The ultimate steak dinner

Our family loves a classic steak dinner.
A juicy cut of meat, a crisp wedge salad, a comforting baked potato...
My kids wouldn't think about any other beverage to have with it than milk.
They say it's the perfect pairing, so I've partnered with Got Milk?,
to try it for myself.
After a decadent meal, guzzled down with milk -
it is unanimous, steak dinners really do love milk!

After numerous bites and deep analysis,

 there are a combination of reasons why it all goes together so well.

The savoriness of the steak, the tanginess of the salad 

and the starchy, salty, creaminess of the loaded potato 

are all a perfect complimented to milk. 

It ties it all together like the perfect, delicious storm.

You could go out to a steak house but it is so easy to do at home. 

(and you have unlimited refills of milk!)

How I cook steaks:

Let steak sit at room temperature for 20 minutes.  Preheat oven to 400 degrees.

Coat bottom of cast iron skillet with olive oil and place in oven for at least 10 minutes.

Rub both sides of steaks with olive oil and season with salt and pepper.

Remove skillet from oven and put on burner set to medium high 

(you may need to add a little more olive oil)

Place steaks in pipping hot skillet and cook about 5 minutes on each side. Depending on how you like your steak cooked and the thickness, cooking times will vary. 

You can check with a meat thermometer : 

Medium Rare should be 130 degrees, Medium 140 and Well Done 160

Let the steaks rest for 10 minutes before serving.  

As they rest, I like to top with herbs like fresh thyme and rosemary,  

and then my top secret ingredient...

I squeeze just a touch of lemon over the top, 

the combo of the herbs and lemon add so much brightness and doesn't taste "lemony" at all.

Wedges of crisp, cold iceberg lettuce, topped with blue cheese dressing, 

diced tomatoes and crumbled blue cheese are next on the menu.  

The tanginess pairs perfectly with the savory steak and creamy milk. 

There are many great bottled dressings in the refrigerated produce section of most grocery stores,

 but homemade is always better and a cinch to make...

My Favorite Homemade Blue Cheese Dressing

Whisk together:

 2 Tablespoons finely chopped shallot

3/4 cup sour cream

1/2 cup butter milk

1 Tablespoon white wine vinegar

Then stir in:

1/2 cup crumbled blue cheese

And a rounding out our meal, a loaded baked potato. 

A spud indulgence, topped with butter, salt, 

sour cream, fresh bacon crumbles and chives...

Next time you have a hankering for hanger, covet chuck or fancy a flank,

make sure you've Got Milk...

it doesn't discriminate, 

it is amazing with any type of steak.

Brought to you by Got Milk?  Food loves milk.

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