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...

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