Tuesday, February 18, 2014

Steak, steak, and more steak

Khoi acquired three USDA prime rib eye steaks from Costco so we got to try some recipes that I've always wanted to attempt. Check out dat marbling, so beautiful. Cooking is definitely my favorite way to procrastinate.

One of the steaks received the Jamie Oliver treatment, prepped in the style of "dressing the board." For the steak, salt and pepper each side liberally and stick rosemary leaves into the meat. For the dressing, use a wooden cutting board to dice up a fresh red chili, a fresh bunch of mint, and 3 cloves of garlic, and drizzle in juice from half a lemon and 2 Tbsp of evoo.

Prior to searing the steak, rub on some olive oil. Make sure to use a heavy bottomed pan and heat it to the highest setting on your burner, then sear each side for 2-3 minutes. Transfer to the board, coat with dressing, and allow to rest for 5 minutes. Look how pretty it is.

A second steak was diced into small pieces for steak fondue, served with three sauces: bearnaise, a Bourguignon alternative, and a wasabi cream sauce. We have it pretty good considering how we're students who practically get to feast like kings.

That steak though...seriously ridiculous. There's one ribeye left and I have wonderful plans in mind...


  1. So... black stains in my dutch oven... know anything about this? :P

    1. Oh noes, we soaked it for awhile after cooking but I guess it was ineffective :( currently strategizing

    2. Just teasing, I'm sure it will come off. One time I practically refinished that thing in burnt caramel and it worked out ok. I do have a well-seasoned cast iron chicken fryer that might be a better choice for next time you want to sear a steak.

  2. Replies
    1. oh shit it thought this was anonymous....
      oh well

  3. aren't you poking holes in meat and transferring bacteria from the surface to inside the steak? which means you now have to cook the the hole steak thoroughly