Tasty Tuesday: DIY the perfect steak
Chef Christie Watson from the Carriage House joined Tyler Ryan on a Tasty Tuesday
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CAMDEN, SC (WOLO)–“The trick is to leave the steak out for 20 minutes,” says Carriage House Executive Chef Christie Watson. “If you take it from the refrigerator straight to the grill, the meat doesn’t have time to warm and become more tender.”
Watson shared this tip while appearing with Tyler Ryan on the Tasty Tuesday segment. Watson also shared the following recipes:
Chef Christie’s White Wine Chicken Pasta
1/2 c. White wine
1tbsp butter
1tbsp minced garlic
1/4 c. Heavy Cream
1 green tomato (finely chopped)
1 ripe tomato (finely chopped)
1lb boneless skinless chicken breast
Splash of lemon juice
Handful of parm. Cheese
Fettuccine noodles
Fresh basil
Directions:
Melt butter in pan add chicken,garlic, basil and salt &pepper cook until chicken is done add wine, tomatoes cook for 3 minutes add pasta, parm, lemon juice and heavy cream cook until sauce thickens and there you have it white wine pasta.
This dish you can add seasonal veggies to elevate the dish for a different flare.
Chef Christie’s Blackened Salmon
Fresh salmon
Olive oil
Blackening seasoning
Splash of lemon juice
Splash of white wine
Directions
Rub salmon down with oil
Season top of salmon only
Place salmon in a hot pan with lightly oiled bottom
Cook for 6 to 8 minutes on both sides to your desired temperature. Serves great on a salad
Chef Christie’s Filet w/ Rosemary Compound Butter
Fresh rosemary
2 sticks of unsalted butter
5 garlic cloves
8oz filet
Compound
Garlic finely chopped
11/2 stick of butter room temp
Rosemary finely chopped
Mix it all together place in fridge for about a hour
Spoon into balls place on filet when done to add extra flavor
Directions
Place about 2 tbsp of butter in pan with 1 spring of rosemary place filet in pan and sear all side to create a good sear to lock in flavor. Place filet in oven at 400 cook until your desired temperature
You can learn more about Chef Christie HERE.
If you have a restaurant you would like to be featured on Tasty Tuesday, email Tyler Ryan HERE.
