As with many others, we have severely restricted our interaction with people over the past year. There have only been a few people that we really trust. Two of those people have been our best friends for a long time and the pandemic has only made the bond closer being that the time we do spend together is just the four of us. An invite was sent out for them to join us for a steak dinner last Saturday and they accepted. They had not gotten a chance to enjoy any of the Porterhouse steaks that I have recently embraced....and fallen in love with, so thought it'd make a nice dinner for them.
The steaks: one is 2 pounds 6 ounces, the other is 2 pounds 9 ounces
Wanted to make some more of the sour cream potato rolls and found this while digging through the pantry. Didn't even know I had it
Steaks seasoned up. Went minimalist this time. A little Worcestershire sauce, salt, and pepper.
Dough for the rolls after the first proof
Get the fire going in the Santa Maria. I really like using the fire pan. It helps so much to control the heat
Second proof on the rolls after portioning them out. They pretty much double in size
Time to get this show on the road
I'm liking the looks of this so far
Made a casserole with brown rice, broccoli, and cheddar. I mixed a cup or so of cheddar into the rice then sprinkled bread crumbs on top. Tracy came along and said "more cheese" so it went on top of the bread crumbs
Rolls all done
Tracy made up a quick appetizer plate with homemade Summer Sausage, smoked cheddar, and club crackers
Casserole on the grill is done
Steaks ready to slice for serving
The whole spread. Susan once again brought another nice salad. The small white bowl has au jus in it for the steaks
It's finally time to chow down. Tenderloin on the left, strip on the right
I cooked the steaks to 125 on the grill then into the sous vide at 131 to keep warm. That's where the au jus came from and it was wonderful!! Nothing but pure steak juice, and I'm ok with that. The rolls were a great surprise find and were loved by all. The onion flavor went beautifully with the steaks and there were none left. I've come to really love cooking the meat in advance and putting it in the SV. The meat stays warm of course, you don't have to try gauging the finish time of cooking it, and the meat comes out so tender. These were without doubt the most tender and flavorful steaks any of us have ever had. You didn't even need the knife to cut them, just your fork was all that was needed. It's been a long, long time since I've eaten this much, to the point I was in agony....but that's a type of pain I'll suffer through any time All in all, a very good dinner and nobody left hungry. Well, gonna call this one done. Stay safe as always and we will see y'all soon I'm sure.
Robert
The steaks: one is 2 pounds 6 ounces, the other is 2 pounds 9 ounces
Wanted to make some more of the sour cream potato rolls and found this while digging through the pantry. Didn't even know I had it
Steaks seasoned up. Went minimalist this time. A little Worcestershire sauce, salt, and pepper.
Dough for the rolls after the first proof
Get the fire going in the Santa Maria. I really like using the fire pan. It helps so much to control the heat
Second proof on the rolls after portioning them out. They pretty much double in size
Time to get this show on the road
I'm liking the looks of this so far
Made a casserole with brown rice, broccoli, and cheddar. I mixed a cup or so of cheddar into the rice then sprinkled bread crumbs on top. Tracy came along and said "more cheese" so it went on top of the bread crumbs
Rolls all done
Tracy made up a quick appetizer plate with homemade Summer Sausage, smoked cheddar, and club crackers
Casserole on the grill is done
Steaks ready to slice for serving
The whole spread. Susan once again brought another nice salad. The small white bowl has au jus in it for the steaks
It's finally time to chow down. Tenderloin on the left, strip on the right
I cooked the steaks to 125 on the grill then into the sous vide at 131 to keep warm. That's where the au jus came from and it was wonderful!! Nothing but pure steak juice, and I'm ok with that. The rolls were a great surprise find and were loved by all. The onion flavor went beautifully with the steaks and there were none left. I've come to really love cooking the meat in advance and putting it in the SV. The meat stays warm of course, you don't have to try gauging the finish time of cooking it, and the meat comes out so tender. These were without doubt the most tender and flavorful steaks any of us have ever had. You didn't even need the knife to cut them, just your fork was all that was needed. It's been a long, long time since I've eaten this much, to the point I was in agony....but that's a type of pain I'll suffer through any time All in all, a very good dinner and nobody left hungry. Well, gonna call this one done. Stay safe as always and we will see y'all soon I'm sure.
Robert