Wednesday, November 4, 2009

What We Be Eatin'!--Rad Rib-eye

(No plate wiping here)

Ok, tonight we had a nice rib-eye (we shared a single steak) with roasted yams and acorn squash and green beans.
It was a simple prep. For the squash, I didn't bother to peel it. I cut it into wedges, took out the seeds and guts and put in a bowl. I also didn't skin the yams. I quartered them potatos and threw themin the bowl too. I added some melted butter, cinnamon, ginger, brown sugar, black pepper and salt and tossed everything together. I roasted the potatoes and squash separately so I could take them out when they were ready (they cook at different speeds due to their density and the size of the cut).
(Notice the differing sizes--my teacher chefs would be tres costerne!)

We also had green beans that were blanched and sauteed with butter, salt and pepper. Easy Peasey!

For the Rib-eye, I rubbed it with salt, white pepper, smoked paprika and garlic. I seared it in a cast iron and finished it in the oven. Most importantly, I rested it for about 10 minutes.
(Go Meat!)

Then it was time to eat!

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