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Best Steak Ever!
Friday night date, cook dinner at her house. Prepped much of the day, menu included:
seared lamb chops with raspberry demi glace, mixed greens with pear drizzled with a honey-balsamic reduction for appetizer
dinner was patatos (sliced thin, fanned, cooked in a bath of cream, garlic and nutmeg, finished with gruyer, broccoli and tarragon carrots.
made a bordelaise as well (Veramonte cab proved a good choice) for the steaks, but completely unnecessary.
Ribeyes are nice, but taste so much better with a bone, especially when you can't grill them. Went to Whole Foods, they had some amazing standing rib roasts in the case. Asked them to cut 2 off, a mistake, as each was over 2 inches thick and weighed 2 pounds. I only brought one up. Cast iron skillet, all window open, a little peanut oil, broiler on high. With the pan coming up to the smoke point, threw the steak in, 3 minutes on that side, flipped it. Broiler, 2 minutes, flip, broiler, 1 minute. Perfectly, perfectly rare.
It was sublime, easily the best steak I've had in my entire life. But the best part of the date was her cutting off the bone and starting in on it. A good night.
Instead of a ribeye, have your butcher cut up a standing rib roast for you.
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Tru6 Restoration & Design
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