Sunday, November 7, 2010

Rib Eye Steaks from McCall's Meat & Fish Company

Last night was date night.  I took him to McCall's Meat & Fish Company for little TLC.  He picked out 2 incredible 1 inch thick boneless natural CAB rib eyes.  They were glorious.

I chose to cook them in a very minimalist fashion so that the taste of the beef came through loud and clear.  I heated a cast iron pan over medium high heat with a little olive oil.  The beef was seasoned liberally with coarse sea salt and fresh cracked black pepper.  The seasoning was massaged in with some more olive oil and then the steaks were set out to come to room temperature.

Each steak was cooked 6 minutes per side to achieve a nice medium rare.

I served the steaks with sauteed mushrooms & asparagus along with a liberal dollop of sour cream mashed potatoes.  The trick to awesome mashed potatoes is a lot of fat.  The more fat the creamier the potatoes.  I used a reduced fat European style sour cream and half & half.  The potatoes with seasoned with salt & fresh cracked black pepper.

No comments:

Post a Comment