Iron Chef WAYCT - What Are You Cooking Today
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Looks great and familiar. Was it good?
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Big old bone in rib-eye reverse seared
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Big old bone in rib-eye reverse seared
Looks absolutely delicious. And I know there's no accounting for taste and all that and please don't take this the wrong way, but that steak deserves a better drink as accompaniment
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Indian bay leaf.
Stolen from the web:
The Indian bay leaf embodies a mild cinnamon flavor, while the laurel bay leaf imparts essences of pine and lemon. The Indian bay leaf is used extensively in Indian cuisine, and in recipes, may be confusingly referred to as simply “bay leaf”, though the two are not to be used interchangeably.
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Not gonna win any beauty contests but almost got reverse sear of cowboy steak where I want it. Need a larger skillet for a cut of this size (or I could have used the stainless griddle). So crust could be better and I’d like a touch less doneness, but the temperature gradient is nice and skinny.
Neuske triple cut bacon is SO THICK. The Iron Heart of bacon. Wedge salad lardons made from that.
The unappealing looking dark stuff is delicious mushrooms that have been cooked down within an inch of their lives.
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The steak looks good, but that salad has me salivating. I love a good bleu cheese with steak/salads. Edit: my eyes may be deceiving me…no blue cheese?
Sorry brother, I didn't see this–yes, there is gorgonzola in the mix, it's my wife's homemade ranch with some 'zola thrown in and crumbled on the salad.
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Sorry @Chap i also missed your question. “Cowboy cut” ribeye, as far as I can tell basically a fairly thick tomahawk with less of that (cosmetic) lengthy bone.
Oven roasted to 115F internal temperature, 10 minute rest, brushed with avocado oil, quickly (~45s a side) seared off on a very, very hot cast iron skillet (next time I’ll use a cast iron plancha because it didn’t fit my skillet well, which compromised the surface area that got a good sear—should have been darker).
what are those big leaves?
