This was planned to be reverse seared on the mini, but the weather got a little weird all of a sudden.
40mph winds and snow didn't sound fun, so I opted for the oven.
Got a nice little steak. Could only afford the one.
And seasoned it very simply with sea salt and pepper.
Then put it in a 275 degree oven until it hit 126. I then gave it a quick sear in a screaming hot CI skillet with some browned butter. After the steak I seared some u10 sea scallops. Forgot to take a pic before the scallops were gone, but here's what was left of the steak.
Now I don't claim to be any sort of steak expert, but I've been fortunate enough to have had some pretty good steaks in my lifetime. The best being the ribeye at Janko's Little Zagreb in Bloomington, IN about 20 years ago. If you've ever been there you'll not soon forget that ribeye. This was on a par with that. The consistency was similar to that of the scallops. Fork tender is no exaggeration. The flavor was intensely beef. The color was like venison. It was medium rare but a deep, rich red. My only regret was that I didn't get some smoke on it. Well that and the fact that I can't ever have it more than once or twice a year. $30 a pound prime, dry aged Delmonico is a rare treat indeed. I'd have gladly paid $60 a pound after tasting it. I'm also officially sold on the reverse sear. I'll never cook a steak any other way.
Not that we needed it, but for dessert I made a flourless chocolate cake and some raspberry sauce for which I'd seen a recipe on Food Wishes.
Ridiculously rich and intensely chocolatey, the raspberry sauce was the perfect counterpoint. It was the perfect ending to a perfect meal. I'm not bragging, in fact just the opposite. The parts of this meal were in fact very simple, I was just lucky enough to not screw it up. This one goes into the books as one of the best meals I've ever had.
Oh, and my wife made a spinach salad too. Whatever. [emoji]128516[/emoji]
40mph winds and snow didn't sound fun, so I opted for the oven.
Got a nice little steak. Could only afford the one.
And seasoned it very simply with sea salt and pepper.
Then put it in a 275 degree oven until it hit 126. I then gave it a quick sear in a screaming hot CI skillet with some browned butter. After the steak I seared some u10 sea scallops. Forgot to take a pic before the scallops were gone, but here's what was left of the steak.
Now I don't claim to be any sort of steak expert, but I've been fortunate enough to have had some pretty good steaks in my lifetime. The best being the ribeye at Janko's Little Zagreb in Bloomington, IN about 20 years ago. If you've ever been there you'll not soon forget that ribeye. This was on a par with that. The consistency was similar to that of the scallops. Fork tender is no exaggeration. The flavor was intensely beef. The color was like venison. It was medium rare but a deep, rich red. My only regret was that I didn't get some smoke on it. Well that and the fact that I can't ever have it more than once or twice a year. $30 a pound prime, dry aged Delmonico is a rare treat indeed. I'd have gladly paid $60 a pound after tasting it. I'm also officially sold on the reverse sear. I'll never cook a steak any other way.
Not that we needed it, but for dessert I made a flourless chocolate cake and some raspberry sauce for which I'd seen a recipe on Food Wishes.
Ridiculously rich and intensely chocolatey, the raspberry sauce was the perfect counterpoint. It was the perfect ending to a perfect meal. I'm not bragging, in fact just the opposite. The parts of this meal were in fact very simple, I was just lucky enough to not screw it up. This one goes into the books as one of the best meals I've ever had.
Oh, and my wife made a spinach salad too. Whatever. [emoji]128516[/emoji]
