Steak that melts in your mouth

Those dreaded words.

What are we doing for dinner tonight?

Every night, the same old frustrating question.

Blah-blah-blah, who doesn't go through the deja-vu process of a recycled weekly dinner program, right?

Sometimes it feels like we're eating the same dish on the same night as the previous week, and watching the same crap shit on television.

We need something fresh to wake up our taste buds.

So, last night, was the time to try out a new variation, a cooking method for a steak that I haven't tried yet, but have been seeing it done in a lot of high end, celebrity-chef restaurants: butter-braised rib-eye.

Now, usually the standard method of cooking a steak would fall under the process of high heat and a quick cooking time, either on the grill, under a broiler, or a very hot skillet. But this new process, is all about medium heat in a skillet, bathed in butter, and a slower, more gradual cooking pace. The reasoning is that while high temperatures do a good job of searing the meat, it also creates burnt flavors. This more moderate approach allows for even cooking and the imparting of tremendous flavors on the steak, due in part to the roasty (non-charred) flavor and, of course, the rendered fat from the steak and the richness of the butter being reabsorbed and intensified into the meat.

Ok, let's go, good a get cut of rib-eye. Don't season it yet. Bring it to room temp. Set a skillet to medium heat and then place the rib-eye in on its fatty edge sitting upright in the skillet. Depending on its size and thickness, cook it on its side for about 3-5 mins, until it has rendered a decent amount of fat.

Then flip it on its flat side, add about a hefty tablespoon or two of butter, 2 garlic cloves, a splash of soy sauce, and then season with a pinch of salt and pepper. Cook for about 4-5 mins.

Now, after about 10 mins the butter has browned to a point where, if we don't do something, it's going to start imparting burnt flavors to the steak. So, before that happens, dump the cooking fat, and add another couple of tablespoons of fresh butter.

Flip the steak to its other flat side. Season this side with a pinch of salt and pepper. All the while, spoon the melted butter over the steak, and then keep basting. About 3-5 mins on that side (once again depending on your thickness, and how you prefer your meat to be cooked. I like it med-rare, so you'll have to adjust your time to your preferences).

Ok, very important. After the steak is done and removed from the skillet, you'll have to let the meat rest for at least 5-7 mins.

Oh, thank you butter for making this steak unbelievable.

So freakin good. This steak literally melts in you mouth. All you need is a good bottle of wine to accompany it, and you're set. Come see me for any questions and for a good recommendation on wine.

James

"My God, Doctor, have you gone Mad?"

Mad? Mad, you say.

Well, yes. Yes, I'm afraid so.

Bu-wah-ha-ha.

"What the hell are you doing?

What, in tar-nation, are you pouring?"

These are wines, my friend, the likes from which you've never seen before.

Come. Come closer and behold.

Wine Flight Wednesdays at Swirl Wine

The perfect venue for sampling the esoteric wine finds that we stumble across, yet are not so easily found. Cab, Merlot, Pinot - you've tasted these time after time.

So, this Weds, let's try something new, shall we? Something like, Blaufrankisch, out of Austria, anyone? How about some Cannonau from Sardinia?

So many different grapes waiting to be discovered.

Come on in to our laboratory. Let's start this experiment and see what happens. Mosey in after a long day at work or come after dinner, we keep the experiment running from 5 to 8pm.

And you don't need to wear a lab coat or any protective eye wear (unless you really want to).

James

It's here and almost gone, hurry!

(Movie trailer voice):

"In a world, where only a small, limited production of truly great cabs exist, there lies one Cabernet that a few, select people will rise up and fight for. It is a wine that delivers a knock out punch to the senses, and they call this wine, 'The Knock Out.'

Rated NC-21. Playing until sold out. Starting today at Swirl Wine."

Erna Schein "The Knock Out" Cabernet

We only have a limited stock of these ultra, hard-to-get Cabs out of Napa, so please run, don't walk, to Swirl and secure your bottle before the next person does.

http://www.behrensfamilywinery.com/wine/all-wine.htm

You had me at first sip...

We had this beauty last night, at our first Wine Flight Wednesday, and let me tell you, not only is it good looking, but it's also got a great personality.

There's just so much depth to it, layer after layer, slowly revealing itself to me throughout the night. Yes, even my friends were impressed and kept talking about it.

Mmmm, gorgeous and fun to be around. This one is a keeper. Might have to bring it home to meet Mama.

Domaine Weinbach's Sylvaner

There's just something magical about a good Alsatian wine.

James

Touchdown! Give me five!

Oh, thank you, God.

My baby girl likes to watch football with me. As the Ravens were pouncing on the Steelers, and I was getting revved up, hooting and hollering, there was Vivian, getting all excited with me and I swear, I think she already understands the game of football.

Amazing.

My little football watching partner.

Lets Go Ravens!

Crush Tennessee this Sunday.

Time to go crazy!

I'm so excited.

Football is here. Thank god, we made it.

Tonight is the first game of the season, and Sunday, the Ravens play against the Steelers. That's the way to start off the season with a bang!

We have all your drinking needs here, at Swirl Wine, so come in and refuel your game-watching, tailgating supplies.

Whether you need some beer to guzzle, liquor for cocktails, or wine to pair with the meat off the grill, we'll take care of you.

Go Ravens.

Come to me, yummy Dogfish Head

I love beers with flavor, so I'm so happy to say that, it just arrived.

Dogfish head's Punkin Ale.

One of my favorite breweries, you give me anything from Dogfish Head, and I'm guzzling in content with a smile on my face.

If you're tired of the same old - same old, watered down beers that leave you with no memory of their existence after you drink them (except that you have to go to the bathroom faster), then come in and step into flavor country.

Two of my all-time fav's are: Dogfish Head's Midas Touch (honey & spice, so nice at 9% abv) & Palo Santo Marron (vanilla & caramel complexity at 12% abv).

I don't have the time at night to shoot down a whole 6 pack, so I look for a concentrated burst, an explosion of flavor that packs a wallop and sends me spiraling into my drunken oblivion.

Come join me in my perpetual oblivion.

James