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The Steak and Baked Potato Thread
Posted on 3/8/14 at 5:07 pm
Posted on 3/8/14 at 5:07 pm
Its pretty basic and primal and close to as all American as hamburgers and apple pie. I bought two tomahawk ribeyes at Alexander's $10.99 lb. nice and thick. T bones are on sale for $6.99 and they looked good. I was in the mood for a big ribeye which isn't often as I'm a strip guy mostly and don't eat much red meat anymore.
They've been on the counter since about 2 and I'll cook about 6. Someone can't post the room temp doesn't matter link here.
Grill is heating. 2 big russet potatoes scrubbed clean and a bit of canola rubbed on the skin just went into a 375 oven. Butter is softening, green onions chopped and sour cream ready.
Sliced an onion and about a dozen mushrooms. Cast iron skillet on the grill and I'll toss some butter in it along with the mushrooms and onions, salt and pepper until tender.
Asparagus ready to drop for a light steam then a squeeze of lemon.
A 2008 Blackbird Paramour decanting and drinking a 2009 Beau Vigne Reserve Chardonnay unoaked being poured now with a cheese and fruit plate and salted almonds.
It's a nice Way to finish a lengthy day cleaning outside.
And I had my last two Racer5 while cleaning the garage.
They've been on the counter since about 2 and I'll cook about 6. Someone can't post the room temp doesn't matter link here.
Grill is heating. 2 big russet potatoes scrubbed clean and a bit of canola rubbed on the skin just went into a 375 oven. Butter is softening, green onions chopped and sour cream ready.
Sliced an onion and about a dozen mushrooms. Cast iron skillet on the grill and I'll toss some butter in it along with the mushrooms and onions, salt and pepper until tender.
Asparagus ready to drop for a light steam then a squeeze of lemon.
A 2008 Blackbird Paramour decanting and drinking a 2009 Beau Vigne Reserve Chardonnay unoaked being poured now with a cheese and fruit plate and salted almonds.
It's a nice Way to finish a lengthy day cleaning outside.
And I had my last two Racer5 while cleaning the garage.
5
Posted on 3/8/14 at 5:12 pm to Martini
We are having cast iron ribeyes and new potatoes. spinach Madeleine and bread pudding. Bleu cheese brandy sauce for the steaks.
Posted on 3/8/14 at 5:18 pm to Martini
That sounds pretty much perfect for a day like today. Enjoy. 
Posted on 3/8/14 at 5:24 pm to notiger1997
I think mushrooms and onions sautéed in butter could almost have its own thread.
Posted on 3/8/14 at 5:27 pm to Martini
The smell could certainly have it's own thread.
Hell, it could have it's own website.
Hell, it could have it's own website.
Posted on 3/8/14 at 5:27 pm to Martini
I lost the directions to your house. 
Posted on 3/8/14 at 5:43 pm to Martini
Sounds good. I've got two dry aged New York strips and I went the freshly made mashed potato route for this evening. Enjoying a manhattan now and some wine later.
Posted on 3/8/14 at 6:03 pm to Martini
Sounds like a fantastic night. Can't go wrong with starting the evening with wine cheese and fruit. We are doing the same as we speak. Steak was last night though, tonight is a big pot of vegetable soup that's been on the stove for 3 hours already. Will switch from white to red when the sun goes down. Here's the wines we're having
Posted on 3/8/14 at 6:30 pm to LouisianaLady
Got the sauteed onion smell going on in my kitchen right now.
Posted on 3/8/14 at 6:41 pm to madamsquirrel
Isn't that a great smell? I just put them in the cast iron on the grill with a big chunk of butter. I'll hit them with a splash of red wine in a minute. Steaks will be going on in about 5 minutes and asparagus when the steaks are pulled. Potatoes done and in a warm oven.
A 2nd bottle of the Chardonnay was pulled.
A 2nd bottle of the Chardonnay was pulled.
Posted on 3/8/14 at 6:45 pm to Martini
Can you clarify exactly what you do with the asparagus? Love asparagus but I always just roast it with olive oil and salt and it's never as good as I think it should be.
Posted on 3/8/14 at 7:51 pm to Rohan2Reed
Rounds of amazing at our Better than any restaurant I have ever had.
Posted on 3/8/14 at 7:57 pm to madamsquirrel
quote:
Rounds of amazing at our Better than any restaurant I have ever had.
Madam we have finished dinner and the Blackbird is almost gone with a nice port waiting in the wings. All was well, steaks a perfect medium rare and we are about to adjourn to the balcony and enjoy the evening.
And I have no idea what the shite your post means.
Posted on 3/8/14 at 8:00 pm to Rohan2Reed
Nice!
I'm starting with white as well. A Sauv Blanc from the Russian River Valley, per the recommendation of Jones' wine guy at Specs.
Will have red with the beef wellington.
I can't figure it out either.
I'm starting with white as well. A Sauv Blanc from the Russian River Valley, per the recommendation of Jones' wine guy at Specs.
Will have red with the beef wellington.
quote:
And I have no idea what the shite your post means.
I can't figure it out either.
This post was edited on 3/8/14 at 8:01 pm
Posted on 3/8/14 at 8:01 pm to Martini
quote:
And I have no idea what the shite your post means.
Posted on 3/8/14 at 8:01 pm to Rohan2Reed
quote:
Can you clarify exactly what you do with the asparagus? Love asparagus but I always just roast it with olive oil and salt and it's never as good as I think it should be.
I agree with this.
I loved the asparagus I had at French Market Bistro this past Wednesday, but that's because my dish was topped with a raspberry sauce and it leaked onto the asparagus.
Posted on 3/8/14 at 8:35 pm to LouisianaLady
I had a steak and baked potato tonight. Not thread-worthy, but I started with this:
Ended up with this:
Ended up with this:
Posted on 3/8/14 at 8:37 pm to Jax-Tiger
Very nice strips and very thread worthy. Cross hatched nicely.
Posted on 3/8/14 at 8:37 pm to Martini
quote:exactly what we had
The Steak and Baked Potato
Posted on 3/8/14 at 8:42 pm to Martini
quote:
Very nice strips and very thread worthy. Cross hatched nicely.
Thanks. They had had those certified Angus Beef NY Strips for $9.99/lb. in the butcher's display.
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