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seared sirloin steak with olive relish

SERVES 4

1 tablespoon honey

3 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

¼ cup olive oil, preferably Spanish, plus more for the skillet

½ red onion, finely chopped (about ½ cup)

1 tablespoon minced garlic (2 medium cloves)

1/3 cup brine-cured pitted green olives, such as Picholine, cut into ¼-inch-thick rounds

1 navel orange, peel and pith cut off, flesh cut into ½-inch cubes

¼ cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

1 boneless sirloin steak (1½ pounds and 1 inch thick)

1. Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.

2. Season the steak all over with 1 teaspoon salt and ½ teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.

3. To serve, cut the steak against the grain into ¼-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.

MEAT TEMPERATURES

Meat temperature guidelines recommended by the USDA are designed to protect consumers from the pathogens that cause food-borne diseases. Because these pathogens can cause serious health complications (or even worse in very rare cases), it is necessary to adhere to them strictly when preparing food for children, pregnant women, the elderly, and people with weakened immune systems. When cooking meat for healthy adults, however, many chefs feel comfortable diverging from the USDA guidelines, cooking most cuts—except ground meat—between 5 and 20 degrees lower, which should produce juicier, more flavorful results. Poultry is an exception to the rule of lowering temperatures; the USDA’s recently revised recommendation for cooking poultry at 165 degrees is also endorsed by most professional chefs. Ground meat must also be cooked through, to the USDA’s guidelines.

To ensure accurate temperatures, you will need to calibrate your thermometer often. To do this, stand the device in ice water or boiling water; if it does not read 32 or 212 degrees, respectively, adjust it. If it cannot be calibrated properly, make sure to note the difference when you cook. Always insert the thermometer into the densest portion of the meat, avoiding bones, as they are hotter than the rest of the cut and may yield a false reading. For whole poultry, turn the bird so its neck cavity faces you, and insert the thermometer through the thigh, near the socket. For all types of meat, remember to allow for resting time. After it’s out of the oven, the internal temperature of meat will continue to rise as much as 5 to 10 degrees, depending on the size of the cut. Finally, remember to let meat stand at room temperature before serving or carving; this allows all of the juices, which concentrate in the center during cooking, to redistribute. Smaller cuts should rest for 5 minutes; medium 15 to 20, and large cuts, 30 minutes.

sauerbraten

SERVES 10 TO 12

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

1 bottom round of beef (4 to 5 pounds)

Coarse salt and freshly ground pepper

4 tablespoons vegetable oil

4 garlic cloves, coarsely chopped

2 large onions, cut into thin slices

2 dried bay leaves

¼ cup tomato paste

¼ cup ketchup

1 cup red-wine vinegar

2 cups dry red wine, such as Burgundy

¼ cup sour cream

1. Season the beef with salt and pepper. Tie kitchen twine around the beef at 2-inch intervals and once from end to end. Heat 2 tablespoons oil in a large (8-quart), heavy-bottomed pot over medium heat until hot but not smoking. Brown the meat