Buttermilk Country Fried Chicken with Cucumber Salad

Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.

• 1/4 cup halved and very thinly sliced red onion
• 1 very small clove garlic
• Kosher salt
• 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
• 3/4 cup plus 2 Tbs. buttermilk
• 1-1/2 tsp. fresh lemon juice
• 1 Tbs. chopped fresh dill
• Freshly ground black pepper
• 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
• 3/4 cup all-purpose flour
• 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.

Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)

Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.

Seared Steak, Pepper & Onion Fajitas

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• Scant 1/4 tsp. ground cumin
• Good pinch cayenne
• 1 Tbs. canola oil
• 9 oz. New York strip steak, 1-inch thick
• 1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 2 tsp. minced fresh jalapeño (cored and seeded first)
• 1 tsp. minced garlic
• 2 Tbs. fresh lime juice
• 3 Tbs. coarsely chopped fresh cilantro leaves

To serve:

• Four 8- to 8-1/2-inch flour tortillas, warmed
• 1 small ripe avocado, peeled and thinly sliced
• Sour cream
• Chopped fresh tomatoes or jarred salsa
• Fresh cilantro sprigs

Combine the salt, pepper, cumin, and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes. (it will be very rare but will cook more as it rests). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

Philly-Style Mushroom Cheesesteak

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

• 1 Tbs. canola oil; more if needed
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
• 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
• 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
• 1 tsp. minced garlic
• 6 small cherry tomatoes (or grape tomatoes), quartered
• 2 thin slices provolone or fontina cheese (about 1 oz. each)
• 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.

New York Strip Steak with Sweet Pepper-Chorizo Butter

This recipe makes more flavored butter than you’ll need; freeze the rest for another steak. Chorizo is a spicy, cured sausage often used in Spanish cooking. Be sure to buy the ready-to-eat kind found in many supermarket delis, as you won’t be cooking the sausage any further.  For an even bolder flavor, replace the paprika with pimentón (smoked Spanish paprika) and the red peppers with jarred Spanish piquillo peppers.

For the sweet pepper-chorizo butter:

• 2 cloves garlic
• 1/4 cup diced, ready-to-eat chorizo
• 1/4 cup jarred roasted red peppers
• 1 Tbs. chopped fresh flat-leaf parsley
• 4 oz. (1/2 cup) unsalted butter, softened
• 2 tsp. sweet Hungarian paprika
• 1/4 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper

For the steak:

• 2 New York strip steaks, 1-1/4- to 1-1/2-inch thick  (3/4 to 1 lb. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. canola or vegetable oil (if not using a cast-iron pan)

Make the flavored butter:

Chop the garlic in a food processor. Scrape down the bowl and add the chorizo, roasted peppers, and parsley. Pulse a few times to finely chop. Add the butter, paprika, Worcestershire sauce, 1/4 tsp. kosher salt, and 1/2 tsp. pepper; pulse to blend. Scrape the flavored butter onto a large sheet of plastic wrap. Using the plastic, shape the butter into a rough block or log, wrap well, and refrigerate until firm. (You can refrigerate the butter for up to a week or freeze it for up to two months.)

Cook the steaks:

Take the steaks out of the refrigerator, season both sides with salt and pepper, and let sit at room temperature for at least 15 or up to 30 minutes. Turn on your exhaust fan. Have ready a warm platter.

Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steaks over high heat until quite hot (add the 1 Tbs. oil if not using cast iron). Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 3 minutes. Sneak a peek to see if each steak is nicely browned. If not, continue to sear that side for another minute or so. Flip the steak and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook another 3 minutes, flip, and cook until an instant-read thermometer at the center of the meat reads 120°F for rare, 125°F for medium rare, and 130°F for medium, another 1 to 3 minutes. Transfer the steaks to the warm platter, cover loosely with foil, and let rest for 5 minutes.

Cut each steak in half and portion onto warm plates. Top each steak with some of the flavored butter (it may crumble a bit when you slice it; that’s fine), and serve immediately.

Seared Steak, Pepper & Onion Fajitas

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• Scant 1/4 tsp. ground cumin
• Good pinch cayenne
• 1 Tbs. canola oil
• 9 oz. New York strip steak, 1-inch thick
• 1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 2 tsp. minced fresh jalapeño (cored and seeded first)
• 1 tsp. minced garlic
• 2 Tbs. fresh lime juice
• 3 Tbs. coarsely chopped fresh cilantro leaves

To serve:

• Four 8- to 8-1/2-inch flour tortillas, warmed
• 1 small ripe avocado, peeled and thinly sliced
• Sour cream
• Chopped fresh tomatoes or jarred salsa
• Fresh cilantro sprigs

Combine the salt, pepper, cumin, and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes. (it will be very rare but will cook more as it rests). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

Philly-Style Mushroom Cheesesteak

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

• 1 Tbs. canola oil; more if needed
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
• 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
• 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
• 1 tsp. minced garlic
• 6 small cherry tomatoes (or grape tomatoes), quartered
• 2 thin slices provolone or fontina cheese (about 1 oz. each)
• 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.

Philly-Style Mushroom Cheesesteak

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

• 1 Tbs. canola oil; more if needed
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
• 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
• 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
• 1 tsp. minced garlic
• 6 small cherry tomatoes (or grape tomatoes), quartered
• 2 thin slices provolone or fontina cheese (about 1 oz. each)
• 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.

Philly-Style Mushroom Cheesesteak

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

• 1 Tbs. canola oil; more if needed
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
• 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
• 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
• 1 tsp. minced garlic
• 6 small cherry tomatoes (or grape tomatoes), quartered
• 2 thin slices provolone or fontina cheese (about 1 oz. each)
• 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.

Seared Steak, Pepper & Onion Fajitas

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• Scant 1/4 tsp. ground cumin
• Good pinch cayenne
• 1 Tbs. canola oil
• 9 oz. New York strip steak, 1-inch thick
• 1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 2 tsp. minced fresh jalapeño (cored and seeded first)
• 1 tsp. minced garlic
• 2 Tbs. fresh lime juice
• 3 Tbs. coarsely chopped fresh cilantro leaves

To serve:

• Four 8- to 8-1/2-inch flour tortillas, warmed
• 1 small ripe avocado, peeled and thinly sliced
• Sour cream
• Chopped fresh tomatoes or jarred salsa
• Fresh cilantro sprigs

Combine the salt, pepper, cumin, and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes. (it will be very rare but will cook more as it rests). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

Philly-Style Mushroom Cheesesteak

Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.

• 1 Tbs. canola oil; more if needed
• 9 oz. New York strip steak, 1 inch thick
• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
• 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
• 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
• 1 tsp. minced garlic
• 6 small cherry tomatoes (or grape tomatoes), quartered
• 2 thin slices provolone or fontina cheese (about 1 oz. each)
• 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted

Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Season the steak on both sides with the salt-and pepper. Put the steak in the hot oil and sear for 3 minutes. Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the mushrooms and onion and cook, stirring occasionally, until they’re tender and beginning to brown, about 5 minutes. Add another 1 Tbs. canola oil if the pan seems dry. Add the scallions and garlic and cook until the scallions are limp, about 1 more minute. Loosely cover the skillet and slide it off the heat.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the steak slices, any accumulated juices, and the tomatoes to the mushrooms in the pan; season with salt and pepper and toss well. Divide into two loose piles in the skillet. Lay a cheese slice over each pile; cover the skillet to melt the cheese (briefly set the skillet over low heat, if necessary). Slide a large metal spatula under one pile of steak, mushrooms, and cheese and drape it over the toasted bread; repeat with the other pile. Serve immediately.