Sunday, August 15, 2010
Ribeye a' deux
This evening's cooking, being done inside because I'm tired of this relentless heat, is the second of two French-boned Cowboy Ribeyes that I purchased from The Butcher Shop in Franklin, Tn. I decided to create a little rub, without measuring, and see how it works. I started with shaved sea salt, cracked black pepper and then added a few pinches of cumin, onion powder and garlic powder. The ribeye had been coated with a light coat of EVOO prior to applying the rub. The cooking process today will be to sear the ribeye in the oven @ 450 degrees for 15 minutes and then reduce oven heat to 325 degrees and cook ribeye to an internal temp of 115-120 degrees for a "nice" med-rare. After cooking, it'll rest for about 15 minutes and the temp will continue to rise a few degrees. It'll be magnificent. The side dishes will be squash / zucchini casserole and roasted new, yellow, potatoes.
We also prepared an appetizer to enjoy while the ribeye cooks. We roasted some fresh garlic that we spread on a french baguette (with a light coat of EVOO as well) and then topped that with fresh mozzarella slices. Into the oven that goes for about 12-15 minutes at 350 degrees. If you've not tried this, give it a try. Easy to prepare and it's great tasting.
Today's wine choice is the '06 ST.FRANCIS Cabernet. It has a dark fruit nose with a hint of plum. And, since it's aged in French & American Oak, the mid-palate is toasty-oak (maybe even like a piece of toast to me) and it has a nice fruit finish, fairly complex. It was a bit tannic and tight as I poured the first couple of small pours, to taste, but after being decanted for 45 minutes to a hour, it became much more balanced. It's $24 and it will pair very well with the marbling in the ribeye and the side dishes. Bon Appetit and Cheers to all...