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

Ingredients

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

Directions

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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