Monday, August 12, 2013

Craving a nice juicy steak

  I did something a couple of weeks ago I’ve never done before. I’ve thought about it many times but changed my mind at the last minute before I got to the point of looking it up on the internet. But I finally took the plunge. Usually I just delete a lot of my emails, especially those looking like they might be spam. This time I clicked on that link taking me to a site that’s been tempting me for weeks now.

The site? Kansas City Steaks.  I know, a lot of people order steak through the mail without hesitation. But I’m so careful about what I put in my stomach that I was a little afraid to order red meat, much less red meat sent through the post. Yes it comes packed in dry ice, and yes this company has been in business for a long time and is very reputable. But still…. Would the dry ice melt? Has the company gone down hill over the years? Are their delicious looking steaks photo-shopped?

I know. I know. How obsessive can you be? Well, finally I got over it and ordered six 8-ounce rib-eyes; my favorite cut. I really don’t eat a lot of red meat…mostly chicken and fish, but once in a while I start yearning for a thick juicy steak. And that’s what I got in the mail. They were beautifully wrapped, still encased in dry ice, and looking really fresh and tempting.

This evening, for dinner, I am having half of one (they’re gigantic) for the first time. I took it out of the freezer last night and set in the frig, This morning I made some Béarnaise sauce (my very favorite…thanks for the recipe, Julia). I will broil my steak carefully and have it with the sauce, fresh sautéed mushrooms, a baked potato slathered with butter and sour cream, and a salad. Not exactly low cholesterol, but I won’t do this again for a couple of months. In the meantime I’ll pump up the fruits and veggies at dinner-time for a while. I am so excited!!

I have included, below, an absolutely exquisite recipe for Béarnaise sauce:

Béarnaise Sauce


1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper


Make the Béarnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and Béarnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.  Yummmm.

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  1. Oh that steak sounds so good and the Bearnaise sauce Oh Oh Oh! :)

    1. It was absolutely delicious, Susan. I couldn't eat the whole thing though. In fact, when I defrosted it, I cut it in half. The package says it's ok to refreeze steak if you do it right away. I was surprised at how large all the steaks were. And the Bearnaise sauce is my very favorite. Yumm. The French are masters at making sauces.

  2. Sounds like your friend is a chef. I do not eat meat, but I will pass this along to my friends. Sure many will like it.

    1. You mean my friend Julia? Yeah, I think her last name was Childs. :=). She was a great chef and everybody's friend too, especially those who love French cooking. She taught me how to saute mushroom so they are not ever soggy or her!

    2. Well I did not know you were talking about Julia Childs. I thought maybe you had a friend who was a chef, considering you are in the hospitality business.

  3. I know lots of chefs, in fact most of my innkeeper colleagues are chefs.I don't eat a lot of meat. But, when I do, I want it to be fabulous. And this was.