9/13/2007

09-13-07 - 1

Quaffability is a nice site with cheap wine reviews.

We had the TJ "Captain's Reserve" Syrah tonight. I'm very curious what winery it comes from, but some net searching didn't reveal it. It doesn't have a lot of fruit, and the nose is rather thin in general, but it has a nice strong tannin and spice. Not a great wine just for sipping, but it did pair perfectly with the rib eye we had for dinner.

Which brings me to another point : I HAVE A NEW WAY FOR COOKING STEAK ! ZOMG.

Ok, it's basically the "Good Eats" method (sear in a pan then pop in the oven). The little wrinkle is that instead of a quick finish in a 400 degree oven, instead you do a low slow finish in a 300 degree oven. Here's the whole procedure for the record :

Take steak out of the fridge well in advance to get it up to room temperature. As you get close to time, dry it thoroughly, then salt and pepper. Let it sit out a while longer.

Preheat oven to 300 degrees. Prepare a roasting pan with a wire rack. You don't want the steak sitting on a metal surface. Heat a hot metal searing pan or grill pan on the stove (empty and dry). Rub a bit of oil on the steak and sear thoroughly on all sides, about 5 minutes total. Remove from the pan to a plate and let rest.

At this point you can add more spicing to the steak; don't spice before searing as the high heat will burn it. Cracked pepper is nice, as is a tiny tiny tiny bit of cumin. You now also insert your probe thermometer into the steak and set the alarm for 135 degrees. Put the steak on the roasting rack - don't put it in the oven yet, wait for it to relax from the searing and come back to room temperature. Okay, now put it in the oven.

The thermometer will tell you when it's done, it'll take roughly 20 minutes. Remove steak and let rest. A long rest is actually not crucial because it's a pretty low even temperature already, but a 5-10 minute rest certainly won't hurt.

The result is medium rare all the way through, seared on the outside, and very juicy and tender. I just tried it with a rib eye but I imagine it would work with almost any (thick) cut. BTW yes I know this a semi-standard way of cooking the very large rib eyes "for two". It's significantly better than the standard "Good Eats" steak method, so I think it's worth the extra time. Yeah I also guess this is the same thing I do for double cut pork chops so it's not even new to me, but it's still surprising because I assumed that the standard quick high heat steak was a good way to do it, but this is just so much better.

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