We recently lost my lovely bride's father, Bob, in March. We've just returned this afternoon from his memorial/life celebration, where about 35 family and friends came together. It capped this half-year during which Bob's metastatized prostate cancer took him, with all that entails, with my lovely bride making several trips back and forth to support. The life celebration was a very good but very mentally and emotionally draining few days.
One of Bob's top loves in life was to go out to nice restaurants. Neither he nor his wife are very active cooks, and they live in a retirement community in South Carolina where the going-out-to-eat culture is a big deal. He was a fixture among his crew of retired gents who get together at least once a week for lunch, and usually more than once. And there was nothing he loved more than to be able to order a great steak. My lovely bride and I enjoyed many a fine one with Bob when on family visits, prompting some very fond memories.
So upon our return, to pamper my baby and honor Bob, I broke out a pair of mondo boneless ribeyes from Wild Fork, 1.33 & 1.47lb/600 & 670g, their regular "aged" beef, whatever that means; stuff is consistently good, in my experience. Got some kosher salt on for a little under an hour before hitting with garlic powder and coarse black pepper. Vac sealed them separately with a bay leaf and glug of EVOO, SV at 131F/55C for a couple of hours.
Patted dry after the SV and hit 'em with Uncle Chris's Steak Seasoning, courtesy of Jenni, my foodie & music pal from Austin. Then seared them on ripping hot GrillGrates on the Weber gasser.
Plated with zucchini and a honkin' baked tater that we split. My lovely bride whipped up a compound butter garlic and some of her homegrown rosemary for the steaks. We both ate only about half our steaks, and I've vac sealed up the leftovers for what I know will be killer steak sandwiches. A 2019 Benziger cabernet rounded out the meal. My lovely bride was very happy. Here's to you, Bob
One of Bob's top loves in life was to go out to nice restaurants. Neither he nor his wife are very active cooks, and they live in a retirement community in South Carolina where the going-out-to-eat culture is a big deal. He was a fixture among his crew of retired gents who get together at least once a week for lunch, and usually more than once. And there was nothing he loved more than to be able to order a great steak. My lovely bride and I enjoyed many a fine one with Bob when on family visits, prompting some very fond memories.
So upon our return, to pamper my baby and honor Bob, I broke out a pair of mondo boneless ribeyes from Wild Fork, 1.33 & 1.47lb/600 & 670g, their regular "aged" beef, whatever that means; stuff is consistently good, in my experience. Got some kosher salt on for a little under an hour before hitting with garlic powder and coarse black pepper. Vac sealed them separately with a bay leaf and glug of EVOO, SV at 131F/55C for a couple of hours.
Patted dry after the SV and hit 'em with Uncle Chris's Steak Seasoning, courtesy of Jenni, my foodie & music pal from Austin. Then seared them on ripping hot GrillGrates on the Weber gasser.
Plated with zucchini and a honkin' baked tater that we split. My lovely bride whipped up a compound butter garlic and some of her homegrown rosemary for the steaks. We both ate only about half our steaks, and I've vac sealed up the leftovers for what I know will be killer steak sandwiches. A 2019 Benziger cabernet rounded out the meal. My lovely bride was very happy. Here's to you, Bob
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