I was looking forward to grilling up some burgers this weekend, in some nice spring sun. Unfortunately when I got up to go to the store It didn’t really feel like the sunny grilling day I had i mind. So I went inside, and checked the forecast, of course it was now 18 degrees colder than the forecast when I made the plan. So with a suitably disappointed attitude I continued on the way to the store. As I got to the meat section, I looked around and changed plans. If I have to cook inside, there is no reason to stick with the burgers plan. Why not look for a more pan-optimized hunk of beef. And there I found the Porterhouses, on special. High quality for a grocery, and with the horrible ground beef prices today, not nearly as much of a price difference as there would have been a couple years ago.
My pan steak method is ever evolving and borrowing new things I read about, but this time I covered it with salt , thyme and rosemary and leave it uncovered in the fridge for 3 hours, then one hour outside. The I rinsed it all off, and dried it with a paper towel. Then smeared with sesame oil and ancho chili powder, and threw it into a really hot ass pan with peanut oil, and fliped it every 15 seconds or so until the sear was mahagony, about 3.5 minutes. Then after I take it out, I throw an ice cube of chicken stock, wine, balsamic vinegar, cider vinegar garlic and a pat of butter for a sauce.
I haven’t tried that exact recipe on a rib-eye, but I’m sure the basic method would work there as well. I’d probably cut the butter a bit, since ribeye has so much of it’s own yummy fat.
