I'm afraid Farmer Franks diatribe against vegan myths made me kinda hungry. I thought some organically grown bean stalks, bok choi, some free range tomatoes and some soy milk to wash it down would be good.
Are you kidding? That's the stuff food eats! And it's been ages since I had a New York Strip outside a camping trip or restaurant.
So I did this:
I'm not really set up here to do propane grilling. So this method is a godsend. But how good could it be.
Oh! It is SO worth it. Do it. Delicious. Meat. Mmmmmmmmmmm. Beef! It's what's for dinner!
I modified mine a little bit. The tiniest hint of chorizo pepper and garlic powder with the kosher salt and pepper. I put a pat of butter on the top of the steak as it went in the oven too. Next time, I think I can get away with a little less peanut oil in the sear stage. I set it in a 400 degree oven for 10 minutes and it came out on a perfect medium rare, leaning toward rare. And I guessed at that. I don't need no steenking thermometer. And I didn't cut it to lose those precious juices through the rest stages. Yeah, I lucked out. But it's SO easy-peasy.
I'm thinking deglazing the pan to make a sauce next time... Or go for something like a blue cheese sauce. Not that this cut of meat needed anything. Look at me! I'm drooling again just thinking about it.
Gun content? I'm wondering if I can do something like this with venison tenderloin...
Or maybe something simpler next time, but still get my daily recommended supply of vitamin beef.
And while we are on the subject of cooking, here is master chef Anthony Bourdain:
Oof - What a week. Time to kick back.
45 minutes ago