Saturday, January 7, 2012

Painted Hills Oregon Bone-In Rib Eye

There are some things that just give you that warm, happy, excited anticipatory feeling inside.  Who would show up with two Flintstone-sized, bone-in rib eye steaks for your birthday but a good friend who knows you well?  There was no way I was going to forego the steaks this week, so I saved them for tonight, where I will completely depart the clean foods wagon.  I do this with a little guilt, but not looking back, I plunge into my big meat dinner happily.  I've been debating about how to cook one or both the steaks.  I started by taking them out of their wrap yesterday and placing them on a rack in the refrigerator to dry age for a day.  After much contemplation, I could not bring myself to cook both steaks tonight.  As greedy as I am about a good steak, it just did not seem prudent or sane to not save one.  So, I foodsavered one and put it in the freezer where I shall look forward to it another day.
I took the other rib eye out of the refrigerator about 90 minutes before cooking to allow it to come to room temp.  I decided the right thing to do was to not do anything to the steak but salt and pepper it.  I got out my heavy cast iron skillet and heated it over medium high heat.  The oven went on to 425F using the aero broil setting.  The rack was set 1/3 way from the top.  I generously salted and peppered the rib eye on both sides.  Once the skillet was hot, I put in one tablespoon of butter and then the rib eye to sear until browned on all sides, about 2 minutes per.  Then into the oven it went until cooked to rare to medium rare, about 10 minutes, 5 minutes per side.  Let rest for 10 minutes before cutting into it.
For me, I just had a little horseradish.  For Chris and the girls, I made a little au jus with the pan drippings, adding a little flour to make a roux, and then deglazing with beef stock adding a sprig of sage, rosemary and thyme for flavor.  Bring to a light boil for a few minutes.  Remove the herbs before serving.  Even Chris passed on the au jus in favor of the natural flavor of the rib eye.  It was extravagant.  Pacino fell beneficiary to the mouth watering bone and was going to take any of us down if we tried to take it away.  Life is good in the Emerton household.
For my birthday cake, I asked Maggie to make another Double Chocolate Cake with Vanilla Buttercream Frosting.  Heaven!

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