Wednesday, July 15, 2009

Composed salad with steak

I’ve been lazy about posting lately. I’m going to make up for it over the next couple of days. Last night Peter and I made a constructed salad which we served with thin slices of rib eye steak. We had cooked a “cowboy” rib eye the night before. It was a whopping 2 pounds of meat with a single rib bone and a slightly regrettable amount of fat, much of which I trimmed away.

I didn’t (again the word regrettably) take a picture of it so I poached one from the internet. Here it is:

Is that magnificent or what? I had two meat rubs on hand, both left over from other recipes. One was by Anne Burrell, whose show, “Secrets of a Restaurant Chef,” I watch religiously. Unfortunately it was way too salty when I used it the first time. However, by mixing it with another rub which included ground coffee, it was transformed into a great concoction.

The one thing I will do differently when I cook a cowboy steak the next time is set a slightly lower target temperature. After browning one side thoroughly (4 minutes), I finished it in a 350° oven (which took about 20 more minutes), letting the internal temp rise to 135°. This gave us somewhat more of a medium steak instead of my preferred medium rare. I think 130° is a better temp, especially because you let it rest for 10 minutes before slicing. It tasted wonderful nonetheless.

We came up with the idea for these composed salads as we scoured our brains for inventive ways to use lettuce and endive from our garden. The picture below is a combination of those two greens with some toasted garbanzos, sliced radishes, croutons, and sugar snap peas which were blanched for a couple of minutes and then shocked with ice water. You’d think we were having sex if you heard the sounds we made while consuming this consummate creation.

We have a great time pottering about in the kitchen together. Here’s a pic of our culinary work area:

It’s a little tricky jockeying around one another, but we’ve got it down pretty good.

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