Steak Dinner, Homestyle
As I type, my steak is cooling down (to about 120 degrees) and my wine is warming up (to about 65 degrees). Needless to say, I don't have much time to type a bunch of nonsense here tonight.
Steak: boneless ribeye, sliced at least 2" thick.
Beans: red string beans, the color of an eggplant but just like the green ones in flavor.
Cabernet: Benziger Stone Farm Reserve Cabernet Sauvignon. Perfect.
Me: Very very very happy.
A close up of my setup. All you need for a good steak is a cast iron skillet, kosher salt, fresh cracked pepper, and a meat thermometer if you're not sure what you're doing. I had one just in case, since this is the first steak I've cooked in a long time.
Steak: boneless ribeye, sliced at least 2" thick.Beans: red string beans, the color of an eggplant but just like the green ones in flavor.
Cabernet: Benziger Stone Farm Reserve Cabernet Sauvignon. Perfect.
Me: Very very very happy.
A close up of my setup. All you need for a good steak is a cast iron skillet, kosher salt, fresh cracked pepper, and a meat thermometer if you're not sure what you're doing. I had one just in case, since this is the first steak I've cooked in a long time.
posted by Pei at
7:33 PM
2 Comments:
Where do you store your wine?
By
Aaron, At
8/11/2006 08:48:00 AM
Unfortunately, I store my wine in the coolest closet in my apartment. That means when heat waves hit, zap! Luckily, I haven't started collecting anything that truly needs to age, so it's okay. Don't worry, I'm not ruining anything too precious. Just my usual $5-35 bottles. When I need anything more special than that (almost never) I just pay the premium for something that's been stored by the pros. Hopefully one day I'll have a house with a basement or a wine fridge.
By
Pei, At
8/11/2006 09:50:00 PM
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