We had a delicious ribeye steak tonight for dinner. We bought a nice thick ribeye on Saturday and it was big enough for us to share it. I seasoned it and broiled it for four minutes of a side for a medium rare finish. (I used a gas grill, preheated for ten minutes, and cooked the steak over medium heat, four minutes on a side.) I rarely like steak sauce, such as A-1 or Heinz 57 on a really good steak. I prefer to taste the quality beef by itself.
Sometimes, however, I will make a simple wine sauce, like Jacques Pepin’s Marchand de Vin sauce (more on that another day) or a vegetable garnish. Today, I sauteed a sliced onion with a sliced fennel bulb in a tablespoon of butter slowly until they were carmelized slightly. A little salt and pepper over them and they were ready to keep on low heat until the steaks were ready to eat. I served each piece of the steak with a large spoonful of the onion/fennel mixture on top. It was a great addition to the steak which really needed no embellishment.
Mac had two small baked Yukon gold potatoes and we had a nice caprese salad (see my post on Insalata Caprese) with a handful of fresh basil, fresh tomatoes and mozzarella. I have five different kinds of basil growing in pots and I picked a few leaves from each. I will have to taste the individual leaves to see which ones I like best. I have so much basil that I doubt if we will be able to eat it all. We’re not terribly fond of pesto, so I doubt that I’ll be making and freezing it.
We do love bruschetta and will use a lot of basil for that. I have a great recipe for soup that uses a pesto garnish swirled into the finished soup for serving. Maybe I will make pesto for that. When I do, I will give you the soup recipe. It is a great recipe for using summer vegetables.
Until then, happy dining.