Parmesan Enrusted Ribeye Steak for the Bachelor

This dish is very resistant to screw-ups, requires few utensils, and while you're making it, you can get your kitchen cleaner than when you started.

Space to work:

First off, you'll need a little room to work. Clear off your counter and give it a good scrub. If you have a cat, feed him now so he won't jump up on the counter while you're cooking. If you are short on space, try moving your microwave to the living room. This sounds kooky, but just think about it: more room to cook, and when you ARE eating Hot Pockets, they're one step closer to your mouth when the timer goes off. :)

Ingredients:
So this is what you'll need.
9 oz ribeye steak
1 large yellow onion
Some cloves of garlic
3 small potatoes
2 large carrots
cooking oil
salt and pepper
parmesan cheese

optional:
You can optionally add whatever other veggies are hiding in your fridge. I had some jalapenos with nowhere else to be, so I added a couple of those. You can also add some butter into the mix.

You'll only need a few utensils:

large frying pan with a cover
cutting board
knife
spatula

Step 1.

Put some oil in the pan.. enough to cover the entire bottom of the pan.

Turn the heat up to medium high.

In the background I have some rice cooking. You'll get plenty of starch from your potatoes, so rice is optional. I just happened to want some, today.

The veggies will for the most part need just coarse chopping. So by the time the pan is hot, we'll be good to go. This way, you can prep/cook as you go, saving time and dirty dishes.

Now, the two worst things that can happen to this dish are 1. undercooked potatoes or 2. overcooked steak. So we'll start with the potatoes.

Chop the potatoes and put them in your pan.

Next, chop up your onion and garlic. Add them to your pan. If you like, you can save a few large chunks of garlic for garnish.

Now is also a good time to add some salt to the pan.

Now turn back to the cutting board and cut those carrots. If you're lazy, like me, you can just wash them. If you're more squeamish, you can take the time to peel them. It just drives me crazy peeling carrots.. there is so much more I could do with that wasted time (and wasted carrot). At one point I tried using a scotchbrite pad to peel them, but I found this quickly made a mess of the pad, and I don't fancy using a new pad each time I want to peel carrots. :)

So then add those carrots in to the pan.

Now take your steak and nestle it in to the pan. Rock it around a couple times till it slides to the bottom. At this time, turn your broiler on. We're just going to leave the steak on the range long enough to sear the bottom. This gives us just enough time to preheat the broiler and to season the steak.

So after nestling the steak into the pan, sprinkle some salt and pepper on the top and add any further garnishment you might like. I sprinkled some parmesan cheese and a couple of chopped cloves onto mine.

So now take the entire pan and put it in the oven, underneath the broiler. You just want to sear the top of the steak, so don't leave it in there too long. About 5 minutes or so. So now's a good time to clean up your knife and cutting board and take care of your other kitchen chores, like stacking your clean dishes.

Ok, now that the steak is nicely blackened on top and the carrots and onions are nicely caremelized, set your oven to 350 degrees and put the cover back on. If you like, you can add a couple spoons of butter at this point. They'll melt into the veggies right quick.

After you've covered the pan and put it back in the oven, you can relax for 15-20 minutes. This stage of cooking pretty much takes care of itself. Even if you forget and leave it in twice as long, it'll still come out fine. The science behind this is that the covered pan shields your food from any irradiated heat and everything inside the pan will now stay at a cozy 350 degrees, which will take a long time to ruin your food! The cover also keeps in the moisture to prevent things from drying out! So you can take a break.

Was that so hard? You're ready to eat and you only have one dirty pan to show for it. If things went well, your kitchen is now cleaner than when you started.