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.
I have included, below, an absolutely exquisite recipe for 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.