OK So we are stuck at home, time to make the best of it. I am all for supporting the local places, and think it is our moral imperative to do so/ But it is tough to duplicate, and what a great time to do some home cooking. I can't go to a big time steakhouse. So I got a couple of 1 1/2" thick, Prime, 50 Day dry aged steaks from Pat Lafrieda's meats delivered to me. Boom. Instant big time steakhouse at my house. I didn't sous vide them, guys you can cook great steaks without sous vide or reverse sear, you people way overthink it sometimes. Best way to do it, or simplest, and it is the BEST way to cook great burgers. I got a Lodge cast iron flat skillet. I heat it to screaming hot on a simple gas grill. You get all you want with the Maillard reaction, crust, without the flair up. My pan is really well seasoned (seen a lot of steaks and burgers).
Boom. 50 day aged prime steak from Pat Lafrieda's. Side baked potato loaded with sour cream and chives, sliced tomatoes, a little mezze of pickled radishes (I love these almost as much as the steak) garlic toast and of course it is Asparagus time. Joe Phelps Insignia. I don't know if I have an Armageddon type of feel.
Steaks, just salted ahead of time, topped with garlic butter and thyme and rosemary. The meat was just so incredibly flavorful and rich that of the 22 Oz steak, I think I could only eat like 5-6 Oz, Decadent