I had been craving red meat for about two days straight when this ribeye finally hit my cast iron skillet. Just some coarse salt and pepper, and about three minutes on each side over medium heat (in a pre-heated pan, greased with a quarter teaspoon of lard. Yes. Lard.).
Meanwhile, I had some vegetables roasting in the oven. I actually put the vegetables in a 500 degree oven first, then took out some meat to let it sit and come up to room temperature. Room temperature meat will cook much more nicely than cold meat. Just trust me on this one. It usually takes an hour or two, but I was hungry and didn't wait. Therefore, I had a darned good but not GREAT ribeye. The vegetables were just some shredded carrots and butternut squash that I had already roasted for about an hour yesterday. They were disgusting, slightly hard, and way too carroty when I took them out of the oven yesterday, but I took a leap of faith (not wanting to waste food) and mixed them with some sectioned leeks today. About thirty minutes into the roasting, I mixed the vegetables around a little and started the steak.
The vegetables were delicious (and, in case it wasn't obvious, fairly brainless). I love the taste of soft roasted leeks. They're oniony, but more mild and sweet. The carrots and butternut squash had mellowed out enough to almost taste like sweet potato. Paired with a peppery, rare steak, it was a great meal. My protein-deprived body thanks me. Seriously folks, the best part about working out and lifting weights is that you can eat a ribeye with zero guilt.
And oh, if you eat meat that's less rare than this (which is actually a tad too cooked for me), you can not be my friend. Period. I'm serious. A steer died so you could eat him, damnit. Show some respect.
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