A very tasty steak entree for summer!
I made a trip to the market for one item yesterday. I needed a chicken breast for the BBQ pizza recipe that I posted for the 4th of July. I have a habit of taking a look in the butcher shop to see if there are bargains to be found. I found a very nice thick ribeye steak that was marked down to a very reasonable price. The steak was dry aged, so it did not have a bright red color around the border, but it was deep red in the center. This meant that the entire rib section was dry aged before the steak was cut. Many amateur home cooks and less experienced chefs only purchase bright red colored beef. Fresh beef is okay, but dry aged beef tastes much better! Even if the label on the steak says "dry aged for 6 weeks", an amateur chef merely looks at the steak like it is just an old piece of beef and they move on to the bright red colored fresh beef. Apparently enough home cooks took a pass on the aged ribeye steaks to cause the butcher to panic and mark down the price! Once an aged section of beef is cut into steaks, it only takes a short time for the meat to completely discolor, then it is impossible to sell it to home cooks that are shopping at a common grocery store. I do not know who trained home cooks to only shop for bright red fresh beef, but I must thank them, because I landed a 16 ounce 6 week dry aged choice ribeye steak for $6.00! I paid $6.00 for an $18.00 steak! I only wish that grocery stores used prime grade beef as their top grade of beef, because the value of that ribeye steak would have doubled. Choice beef is as good as grocery store beef gets. Choice beef is the middle grade below prime grade. Most of the bright red fresh beef at a grocery store is actually select grade and that is the lowest grade of beef steaks that there is. Beef grading mostly has to do with the marbling content, the age of the animal and sex of the animal. There is a grade lower than select, but that grade is for institutional applications. A bargain on a good ribeye steak put me into a mood to create a very nice tasting steak preparation. For a good dry aged steak, a marinade is only used to quickly flavor the steak. A good steak should not sit in a marinade for more than 10 minutes! The jalapeno ginger jelly was meant to compliment the flavor of the bitter orange and cumin flavored steak. The jelly was warmed, so it would be thin rather than like a full bodied French gelee. The idea was to only use small amounts of a thin jelly to compliment the flavor of the good steak and not mask the flavor of the steak. The recipe idea turned out to be very tasty!
Jalapeno Ginger Jelly Recipe: Finely chop 2 trimmed seeded green jalapeno peppers. Place the chopped jalapeno into a small stainless steel sauce pot. (Do not use an aluminum pot for this recipe!) Add 1/2 teaspoon of ginger paste. Add sea salt white pepper. Add 1 tablespoon of cider vinegar. Add 2 tablespoons of sugar. Add 1/4 cup of water. Add 1 1/2 tablespoons of liquid fruit pectin. Add 1 drop of organic green food color. Place the pot over low heat. Simmer till the jalapeno becomes tender. Remove the pot from the heat an let it cool. Puree the jalapeno mixture. Pres the mixture through a fine mesh strainer into a second small sauce pot and discard any pulp that remains in the strainer. Place the sauce pot with the fine puree over medium heat. Bring the puree to a boil. Reduce the puree, till the mixture become a medium thick consistency. Place the translucent green fine puree into a small bowl. Cool the puree in a refrigerator, till it becomes thick. Make a petite pastry decorating cone out of parchment paper. (Use a very small squeeze bottle if you have one! Small parchment cones are used like pastry bags to pipe icing or chocolate. They can be used for fine sauces or jelly. Refer to the picture above, if you have never seen a parchment cone before.) Fill the parchment cone with the jalapeno ginger jelly. Place the parchment cone on a warm stove top 5 minutes before it is needed, so the jelly warms and so it becomes a thin consistency.
Chevre Mashed Potato Recipe: Boil 1 unpeeled medium size russet potato, till it becomes tender. Drain the water off of the potato. Leave the hot potato in the pot. Coarsely mash the potato. Add 2 pats of unsalted butter. Add 1 1/2 ounces Chevre fresh goat cheese. Add sea salt and black pepper. Add 1/2 tablespoon of cream. Mash the potato till it becomes smooth, but try to keep medium size pieces of the skin intact, so the mashed potato has a rustic look! Keep the Chevre Mashed Potato warm on a stove top.
Cumin Seville Orange Ribeye Steak Recipe: Season a 14 to 16 ounce ribeye steak with coarsely crushed black pepper and sea salt. Press the pepper onto the steak. Place 1/3 cup of seville orange juice into into a mixing bowl. (Bitter orange is another name for seville orange. Bottled bitter orange juice can be found at Mexican markets and most grocery stores.) Add 1 teaspoon of cumin. Add 1 pinch of sea salt and white pepper. Add 1/2 tablespoon of blended olive oil. Add the seasoned ribeye steak. Toss the steak in the marinade, so it becomes coated. Marinate the ribeye steak for only 10 minutes. Remove the ribeye from the marinade. Cook the ribeye on a char grill, cast iron grill or under a broiler. Try to mark the steak with crosscheck marks, so it looks nice! Cook the steak to your desired state of doneness. After the steak finishes cooking, let the steak rest on a wire rack over a pan for about 1 minute.
Cumin Seville Orange Ribeye Steak with Jalapeno Ginger Jelly and Chevre Mash Potato: Place a generous size mound of the Chevre Mashed Potato on a plate. Place a vegetable of your choice on the plate. (Buttered seasoned boiled corn on the cob is the traditional vegetable for the 4th of July!) Place the steak on the plate. Cut the tip of the small parchment paper pastry bag open, so the hole on the tip is about 1/16" to 1/8" wide. (The jelly should have become warm after being sat on the stove top.) Sparingly streak the warm green jalapeno ginger jelly over the steak and on the plate. (Any extra jelly can be saved for another recipe.) Garnish the plate with a sprig of Italian parsley. Garnish the steak with a slice of lime.
This is a nice ribeye steak dinner for summer! I was busy on the Las Vegas Strip today for the 4th of July celebration, so I could not publish this recipe earlier in the day. Most char grill and BBQ fanatics probably already had their game plan laid out anyway! Because I got a bargain price on the ribeye, this was a spur of the moment recipe. This combination of flavors with a good steak is worth trying! Yum! ... Shawna
Hiç yorum yok:
Yorum Gönder