More Ogden beef! This time, a most delicious porterhouse steak. I was surprised that this was grass-fed beef, it was that tender. And well cooked. Lately, we've discovered that pan frying the steak to get a sear, then finishing it in the oven, produces a perfectly even medium-rare steak. And boy was this one delicious! We had it at 300F, for I think 15min... check it after 10, and keep checking it.
We served this steak with a maple cabbage and apple slaw (with beets!) and some cauliflower and cheese. More on those in another post - the cabbage slaw was definitely worth making again! Those are some fried oyster mushrooms on top of the steak. I highly recommend trying to cook a steak this way! Use a cast iron frying pan, because then you can get it nice and hot for the sear, and stick the whole thing in the oven.
Ed, I'm going to take a picture of you eating steak. Go rawrrr. *slurp*
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