Lets see - the Mrs is working late, I don't have a physical scheduled for a while - time to have some SMCD (screw my cardiologist dinner) fun!
The prerequisite - a glass of Clase Azul Reposado with 1 ice cube please (it would be a shame to dilute such fine liquor):
This boneless ribeye needs some flame! Salted, Peppered, and left to warm to room temp:
A little aoli to cover the potatoes. Mayo, lime juice, fresh garlic, sririacha, paprika, salt, pepper:
New potatoes par cooked, sliced, and finished in bacon fat for a little crunch and flavor:
Bisbee gets the call for the steak. Royal oak, 2 zone fire. Plan is to sear and then finish in the cast iron skillet:
After a good seared crust is formed, I sliced the steak against the grain, put in the skillet, and topped with lots of butter. The browned butter will come in handy later in the cook:
Finished steak topped with blue cheese and basted in browned butter from the CI skillet:
The payoff - steak with browned butter and blue cheese, potatoes fried in bacon fat and dressed with spicy mayo aoli, salad with jalapeņo ranch dressing (thanks buckie), and a nice red to wash it down:
Oh yeah - homemade key lime pie to finish it off:
Headed to the couch to relax - this cholesterol overload is very taxing....
Winz