I excavated the last Lasater ribeye steak from the deep freeze--I think I said the same thing a few weeks ago, but hey, found another one. Salted and peppered it, then pan-fried it in butter. When it was done to my liking, I removed it from the pan and set it aside. Didn't wipe the pan because the butter didn't burn. Added a couple tablespoons of chopped red onion, and cooked until browned. Tossed in a jigger of whisky, and let it cook down. Finished with a couple teaspoons of Worcestershire sauce. Cooked for a few moments, then spooned it over the steak.
It's a keeper, although it can definitely be improved. I pieced it together from a couple of steak sauce recipes that had been rattling around in my head. The whisky cooked down waay fast--the onions were almost dry by the time I added the Worcestershire sauce, and I needed to add a little water to make things halfway pourable. Red wine would probably have worked. I also have an idea for a whisky-onion-cream sauce that might work out.
It added to the meat without overwhelming.
I think I have but one piece of Lasater beef left from this year's order. Time to place another, I think. I used up all the hamburger when I made meatballs a couple of months ago, and I miss not having it around.
In other news, a
Chef's catalog arrived during the week. The clothing catalogs went right into the recycle bin, but that catalog I kept. Coveting much. I noticed that on most of the cooking shows, the chefs use Le Crueset or another brand enameled dutch oven, but that their other pots and pans are usually stainless steel (barring the odd cast iron pan). I'm not a foodie, but I'm starting to enjoy cooking and a good set of pots and pans is high on my list.
