miscellaneous
Rib-eye steak: Butter is better
Posted by chris on Mar 26th, 2009 2 comments
- All-natural rib-eye. Sauteed with lightly crushed garlic & whole rosemary sprigs. Basted with butter.
- Organic baby carrots. Roasted. Caramelized with butter and maple syrup.
- Organic potatoes. Minced garlic, rosemary, olive oil & butter.
After eating a lot of vegetarian dishes the past few weeks, I thought I’d reintroduce some steak into my life.
It’s the first time I ever “finished” off a steak with butter in the pan. It definitely brings out some extra flavor from the meat. I suggest you give it a try, if you feel like you’re not getting enough fat in your diet. Just throw some butter into the pan during the last 2 minutes of cooking. Then continuously spoon the melted butter on top of the steak to baste it.
daily diet
The Steak Out edition
Posted by chris on Dec 8th, 2008 add a comment
- Sample of Hennings cranberry cheddar from Whole Foods
- All natural bone-in rib eye steak, seasoned with garlic, rosemary, butter, salt & pepper
- Green beans with chopped almonds and butter. They were good, but next time I’ll throw in some cayenne pepper or something to spice it up.
- Grilled vegetables. I lazily bought these from Sonoma Chicken Coop at the last minute.
- 337 2006 Cabernet Sauvignon
- Pineapple
- Kashi GOLEAN crunchy chocolate peanut bar. I’m tempted to stop mentioning this, since I have one almost every day.
The steak was cooked using a method that I believe Cook’s Illustrated gets credit for. I usually pan-sear first and then transfer to an oven that’s also cooking the vegetables/sides. But I read about people cooking steak in a 250 degree oven first and then searing it. This allows the steak to cook evenly at a low temperature in the oven, while still getting that nice texture by blasting it with high heat to finish it off.
The steak was super tender and I think as I use this method more, I’ll only get better results. But I’m all steak-ed out for the moment, so it may be a while before I get to try this again.
