Iron Chef WAYCT - What Are You Cooking Today
-
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.
-
-
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).
-
@goosehd this works more or less for two mains or as a side to meat or fish for four. Don’t skimp on the parsley!
-
cookie+kate is amazing. the book: recommended.
-
Not really much cooking since I didn’t cure the pastrami or bake the sourdough marble rye (which has some cocoa in it! I think that piece is mostly cosmetic for marbling), but this was so ugly delicious I’m sharing anyway. Broiled pastrami melt with Swiss and good brown mustard.
-
@mclaincausey I think I hate you…(seriously love you and am salivating)!!
-
@goosehd love you too buddy! This one was so easy it doesn't really belong here, but it was DELISH
The pastrami and bread are appropriately bougie small batch local etc etc etc producers. -
I was hired as a private chef last night for a garden party of 25ppl.
Entree options were baked halibut with oven roasted tomato jasmine rice or carved beef tenderloin with Red Rice. @Giles turned me on to Camargue rice and I liked it so much I incorporated it into this dish. Chimichurri on top.
And I wanted to leave with that Cafe oven with the French doors. $6500 and the owners bake pizzas in it mostly.
