steak

Monster Bone-In Rib Eye

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Finally found the proper cast iron grill pan and saute pan I was looking for 🙂
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I don’t believe this need’s any more words. Just look at it and drool…….
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Bon Appetit ! Life is Good !
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Monster Bone-In Rib Eye

: Cast Iron Rocks

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

: Monster Bone-In Rib Eye

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Vincent’s Late Night Snack

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Last night my friend Vincent came over for a drink.
He usually asks for “something to nibble on”.
This time I was prepared for him 🙂
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Vincent’s Late Night Snack

Something To Nibble On

Bella Want’s Her Share

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Bon Appetit ! Life is Good !
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T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Tomatoes

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Where on earth can I find the perfect “one portion, high heat, electric indoor grill” ?!
I had bought one a while ago but the darn thing just doesn’t get hot enough to grill a steak the proper way 😦
Although I love my meat sauted, I’d like to switch once in a while to a grilled piece of meat.
A good grill pan would be a great alternative, but even that seems to be hard to find around here.
So, here I was again, sauteing a great piece of meat with my favorite cooking method.
However, just for a change, tonight I would have liked to have changed it to a grilled steak if I had a proper indoor grill.
Hopefully I’ll find something soon. (I have been looking for some time now) >
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” T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes ” >
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T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes

: T Bone Steak With Garlic & Scallion Butter, Potatoes, Brussel Spouts and Roma Potatoes

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Steak :
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T-bone steak, seasoned with kosher salt & black pepper Peanut oil >
Saute steak until one almost done to your preferred doneness (carry-over heat will do the rest). Remove from heat, let rest. > >
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Vegetables / starch : >

Discard oil from pan, add butter, saute cooked potatoes until lightly browned. Add blanched brussel sprouts, saute until heated through. Add tomatoes, season with kosher salt and cayenne pepper. Saute one more minute. Remove from heat. >
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Scallion butter : >

Mix soft butter with finely chopped scallions, finely chopped scotch bonnets, and kosher salt.
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Bon Appetit ! Life is Good ! > > > >
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“Apollodoros” Steak Sandwich

Just look at the ingredients and you’ll understand why I prefer this to another famous steak sandwich, named after a city I will not mention here.
Maybe it’s just me, but shredded “Real” steak, pita bread, greek yoghurt, fresh vegetables, kosher salt, freshly ground black pepper and lot’s of roasted garlic puree !
Tell me if I am wrong, but in my opinion, this sandwich just rocks !

P.S.
Apollodoros means “gift of Apollo” from the name of the God APOLLO combined with Greek δωρον (doron) “gift”. Hey, I created it, I’ve got to name it 🙂
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“Apollodoros” Steak Sandwich

: “Apollodoros” Steak Sandwich

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Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

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Friday night’s dinner is one of these typical dishes that are only concocted when the hunger for a BIG dinner is already gnawing in our gut’s and nothing small and simple will satisfy the hunger disturbed imagination of what the next meal must be like. So here we go, a dinner that will satisfy even the biggest craving for hearty food 🙂
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Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

: Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

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Ingredient’s :

Skirt steak, marinated overnight in soy sauce, sriracha, & garlic paste
Naan, (substitute with bread of your choice)
Asparagus spears, (white or green, depending on availability and your preference), buttered and seasoned with kosher salt and cayenne pepper
Tomatoes, sliced thick, seasoned with kosher salt and cayenne pepper
Scallions, buttered and seasoned with kosher salt and cayenne pepper
Asiago cheese, finely grated
Gorgonzola cheese, crumbled
Kosher salt,
Peanut oil,

Method :

Season steak with kosher salt, dust with a mixture of ap flour, cornstarch, cayene and garlic powder , saute in oil until bloody rare (or your preference. (See note below). Place naan on a baking rack. Top with steak. Sprinkle with asiago. Top with tomato. Sprinkle with asiago . Top with asparagus. Top with gorgonzola. Top with scallions. Broil until gorgonzola is melted and get’s a few golden spots. Remove from broiler, sprinkle with chili flakes. Enjoy a great meal ! 🙂

Note :
Remember the carry-over heat and the step of gratinating. Both will further cook your steak. Since I like most of my beef and lamb steaks to be medium rare, I removed it at bloody rare. By the time it was gratinated and ready to eat, it was a perfect medium rare.

Bon Appetit Life is Good !
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Bone-In Rib Eye & “Stuff”

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What a great early dinner today (I started work at 4.00 am, so dinner at 5.0 pm does not sound so ridiculously early, does it? )
This dish was very satisfying, from the potatoes to the beans to the steak. I Sauteed everything in duck fat with lot’s of roasted garlic and used some leftover duck jus to lightly mash the potatoes and beans with, for a great flavor and texture 🙂

“Sauteed bone-in rib eye , with habichuelas blancas (smal white beans), potatoes, tomatoes, scallions and Duck jus”.

Bon Appetit ! Life is Good !
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Bone-In Rib Eye

: Bone-In Rib Eye

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Mafaldine, Striploin, Mushrooms & Chilis

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Dinner for two :
Sauteed strip loin, mafaldine, mushrooms, chilis and grape tomatoes with garlic and scallions.
Simplicity at it’s best 🙂

Mafaldine, Striploin, Mushrooms & Chilis

: Mafaldine, Striploin, Mushrooms & Chilis

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Bon Appetit ! Life is Good !
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Sauted Shirloin Steak, Guacamole, Scotch Bonnet & Garlic Compound Butter

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A good bread to soak up the juices from a nice cut of meat.
Sadly, an old practice which seemingly got lost some time ago, maybe even never experienced by folk’s who don’t deem it to be fancy enough for their (sophisticated ?) eating habits 😦
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Guacamole Recipe : CLICK HERE

Scotch Bonnet & Garlic Compound Butter Recipe : CLICK HERE

Marinade steaks overnight in soy sauce, garlic powder, dijon mustard and cayenne pepper . Next day, wipe off excess marinade, season with kosher salt and saute in peanut oil to your preferred temperature. While steaks are cooking, spread butter and roasted garlic puree onto sourdough bread and toast until golden brown. To serve, top bread with steak and Scotch Bonnet & Garlic Compound Butter.
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Bon Appetit ! Live is Good !
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Flank Steak & Sauted Potatoes In Green Peppercorn Butter

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I came across a can of green peppercorn in my cup board and the first thing that came to mind was, of course, a classic green peppercorn sauce, flamed with cognac. But then I did not really feel it to go with my flank steak today, so instead, I made these very tasty potatoes to go with my steak. Great taste and texture, I am sure I will do some future dishes in that direction 🙂
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