Steak Galore!
Today I bought the biggest steak I've ever seen--a two inch thick 58 ounces of delicious porterhouse.
We seared it for three minutes on both sides, then popped it in a 350 degree oven until the meat thermometer read 130. I wanted 125, but J likes his meat a true medium whereas I prefer rare to medium rare because it tastes better and for some reason I can eat more when it's rare. Next time, I'm taking it out at 125 no matter what he says!
We tried to keep the sides down, but a salad for vitamins and a potato for that old time steakhouse feeling were necessary. The potato, a giant Russett from Whole Foods, was shockingly good. I highly recommend paying top dollar for this potato. The skin was very thin (translation: potato was fresh) and the inside was flaky and sweet even before I added salt, pepper, and butter. One of the best potatoes I've ever had, in or out of a restaurant.
The damage. Look how tall the bone is, even though my hand is closer to the camera.
See? A week away from blogging and I'm back, better than ever.
We seared it for three minutes on both sides, then popped it in a 350 degree oven until the meat thermometer read 130. I wanted 125, but J likes his meat a true medium whereas I prefer rare to medium rare because it tastes better and for some reason I can eat more when it's rare. Next time, I'm taking it out at 125 no matter what he says!We tried to keep the sides down, but a salad for vitamins and a potato for that old time steakhouse feeling were necessary. The potato, a giant Russett from Whole Foods, was shockingly good. I highly recommend paying top dollar for this potato. The skin was very thin (translation: potato was fresh) and the inside was flaky and sweet even before I added salt, pepper, and butter. One of the best potatoes I've ever had, in or out of a restaurant.The damage. Look how tall the bone is, even though my hand is closer to the camera.See? A week away from blogging and I'm back, better than ever.
posted by Pei at
9:34 PM
2 Comments:
Damn, no wonder J was talking about cutting back on meat. For a second there I thought someone was impersonating him. Now we know why... - T.
By
Anonymous, At
10/23/2006 11:02:00 AM
That is a huge piece of meat! DANG. Looks mouthwatering though!
By
Jeff, At
10/26/2006 11:47:00 AM
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