Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Friday, April 1, 2011

Remember Me!

Well, the lady of the house is off this weekend to attend a women-only retreat, so I had to make something tasty so she'd remember to come back! Just kidding, she'll probably come back... but it WAS tasty. Very low carb for us types needing that.

2 Rib-eye steaks, bone-in
extra virgin olive oil
cracked pepper
kosher salt
1 lb. cremini mushrooms
1 medium onion
2 Poblano peppers

Advance Preparation
Remove the steaks form the packaging and pat dry. Using your hands, apply a very light coat of oil to the steaks, followed by some fresh half-cracked black pepper and kosher salt. Apply liberally to both sides. Leave uncovered in the refrigerator for 24-48 hours to evaporate some of the moisture and concentrate the meat's flavor - sort of mini dry aging.

Start a nice charcoal fire in your Weber grill, or other animal cooking device. Let it burn down until the coals are about half nice gray ash, about 20-30 minutes.

Slice the mushrooms about 1/4" thick. In a large dry non-stick skillet (preferably cast iron), brown a single layer of the mushrooms over medium low heat without crowding them. Stir frequently, making sure to get both sides. You want to be toasting them and drying them out, not burning them.

While you are doing this, top and remove seeds and cores from peppers. Cut the peppers and onion up into pieces about 2" by 3/4" or so in size. Using very little oil, saute them in a separate pan from the mushrooms. You can easily control a very light oil application by using PAM or the like to spray them rather than pouring oil into the pan. Saute the vegetables over medium low until the onions become translucent.

Now get your steaks on the fire. Depending on thickness, they won't take long, so you can't just forget them out there.

Once nicely cooked (to about 130°), load them up and bring them in. Lightly cover them with a sheet of foil to rest for 10 minutes or so, to let them cook a bit more and redistribute the juices. Don't skip this step!

As soon as the mushrooms are browned and have reduced in size by almost half, the flavor has really concentrated and they are ready to mix into the onion/pepper mix. Stir it all together, adding a bit more oil (or use the PAM trick) just so they are barely coated.

Once these veggies are about as yummy as they'll get and you can't keep away any longer, plate up the steaks and veggies. Salt and pepper the veggies if you desire, and dig in!


Willoughby said...

Looks delicious!

I like the mini dry aging technique. I think I'm going to try it the next time we have steak.

Angela B. said...

Looks tasty!! Hopefully she's to busy to look at your photos I can guarantee the food will not be as good!! ;D