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Personal Chef Dinner For Two 03/21/2013

I had the pleasure of cooking dinner for a client and her cousin last night at her home.  I really enjoy these intimate gatherings because the clients usually have an appreciation for good food.

The menu:

Herb Crusted Ribeye Steak

– Pre-heat Oven at 420 degrees.

– We first bring the top quality Ribeye Steak closer to room temperature.  I want to take a moment to explain what I mean by this and why i do this.  Steak is one of the few proteins that vary a great deal in doneness when it’s ordered.  Rare, Medium, Rare, Medium, Medium Well and Well Done.  (I usually refuse to do well done because it’s just wrong to cook a beautiful steak this long and dry it out)

Also steaks can be pretty thick, at least the ones that i serve.  They are usually 2 inches thick or more.  So you’ve stored your steak in the refrigerator for a day or so with an average temperature of 35 to 38 degrees.  If you take this thick piece of meat straight from the refrigerator to a hot pan or grill do you really think you’re going to get the interior to your desired temperature?

So you bring the steak out and let it come closer to room temperature.  Now if your house is 90 Degrees, this isn’t what I’m recommending.  The steak should be looser then when it was first taken out.  (After about 15 minutes to 30 minutes depending on how chilly you place is.  I live in Florida so we keep our houses pretty chilly.)

The Ribeye Steak is seasoned lightly with Sea Salt, Fresh Cracked Black Pepper, Adobo and Dried Rosemary and Thyme.

Heat a thick bottom skillet until it’s really hot. Add 1 tablespoon of Extra Virgin Olive Oil and a 1 tablespoon of butter.  As soon as the butter has melted lay the seasoned steak in the hot pan.  You should hear a great sizzle.  Don’t move the steak for about 2 minutes.  You are forming a a nice herb crust on the exterior of the steak.

Once you’ve turn the steak on the other side, let it sear for a minute before placing it in the oven.  Let it cook for about another 2 minutes for a Medium temperature.  Remove from the oven and the pan and let it rest for about 4 minutes before serving.

 

Roasted Asparagus

I’ve given this recipe before.

Pre-heaat oven to 400 degrees

Cut the bottom part off of the Asparagus.  Place them in a ziplock bag.   Add Extra Virgin Olive Olive, Kosher Salt, Fresh Cracked Back Pepper and a minced Garlic Clove.  Close the bag securely and toss the Asparagus until the are coated.  Place prepped Asparagus on a cookie sheet lined with aluminum foil.  If the Asparagus are the thickness of a number 2 pencil back for 4 minutes exactly.  Increase or decrease time accordingly if thinner or thicker by one minute.  They should still have a snap.

Vegetable Stack

Recipe not given at this time.

 

I served Banana Foster for dessert.

I don’t give this recipe because it’s flambe method of cooking.

 

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April 7, 2013 - Posted by | Let's Talk About Food

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