Sunday, March 8, 2015

Rib Steak

Another steak from Mitchell's. They buy their meat from free range farms so the animals have a chance to wander around. Meat from muscles that have worked has taste. Confined animals meat has no flavour. That is why free range everything tastes better, it costs a little more but excess fat is trimmed off the meat so the value might actually be higher.

I did the steak, seasoned with salt and black pepper, on the BBQ. My new Char-Broil propane BBQ is really nice. The heat is even so the steak was grilled between two burners. The old BBQ couldn't do that. The new one leaves much nicer grill marks on the meat too.

The potato was done in the microwave, finished with salt and sour cream. The broccoli was steamed, cooled and finished in olive oil.


2 tsp olive oil
1 tsp vegetable oil
1-2 tsp red wine vinegar
black pepper
1 tsp tomato sauce - left over from pasta the other night - ketchup might be too sweet
few drops Worcestershire Sauce
1/4 tsp prepared horseradish

Whisk, toss lettuce in it and plate. I put fresh tomato on top and I should have tossed them in, it would have tasted better.

Everything tasted great even if it looks a bit pedestrian.

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