Monday, October 29, 2012

Steak Dinner with all the Fixin's

Okay so there is a storm barreling down on us on the east coast, in this part of Virginia I think we will make it through okay.  I am hoping that everyone else that Hurricane Sandy effects will be okay.  Even though for us it is really windy (which we could not have predicted when we decided to have steak for dinner) we cooked out on the grill anyway.  We bought this steak and bacon (which I used for this meal) from a local company called Eco Friendly Foods.  The steak has been aged for 60 days.  If you have never had an aged steak you don't know what you are missing.  Aged beef can be so tender and the flavor incredible.  Of course on the flip side it can be a bit pricey, so you may only want to do an aged steak every once in a while.  I was not disappointed at all on the flavor and tenderness of this steak. Along with a really wonderful steak, you have to have the perfect sides to go along with that.  For me it is a baked potato with sour cream.  In this house we don't eat too many white potatoes so this is a treat for sure.  Below is everything I made for tonight's dinner.

Grilled 60 Day Aged Steak
Aged Rib Eye Steak (we only had 1 which was plenty for the both of us)
Salt and Pepper
Place steak on a platter and sprinkle on both sides with fresh ground sea salt and pepper.  Place steak on a preheated grill, heated to 600 degrees Fahrenheit.  Cook steak on each side for 3 minutes.  This will give you a perfect medium rare.  Don't cook it anymore than that because it will dry the steak out and make it tough.

Baked Potato with all the garnishes along with cooked asparagus joined this meal.

Blue Cheese Wedge Salad
1 package of bacon cooked (The bacon I used was a hickory smoked bacon)
Iceberg lettuce
Blue cheese crumbles
Blue cheese dressing (recipe below)
Remove the other layer of the lettuce (usually it is the one that doesn't look that nice), cut the root part of the head of lettuce, then cut the head in half and half again.  Place one wedge onto a plate.  Note: If you use a plastic knife to cut the lettuce it won't cause the lettuce to brown.  Crumble slices of bacon over lettuce, add salad dressing a few more crumbles of bacon and a couple of pieces of blue cheese.  Top with some fresh ground black pepper.

Blue Cheese Dressing
4 ounces of blue cheese (I used Maytag Blue Cheese, which I love for its flavor), chopped
1/2 teaspoon sea salt
fresh ground black pepper
Snips of fresh chives
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon of fresh lemon juice
1 to 1-1/2 teaspoons red wine vinegar
Mix all ingredients into a bowl.  If the dressing is too thick, use more buttermilk or juice.

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