4.27.14 – Grocery Scouting: Perfect Steak

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Tim cooked a steak (Hardwick Beef Ribeye) tonight so tender and so flavorful that it almost made me weep.  He used an Alton Brown technique where you get a cast iron pan really hot in the oven (500 degrees), then pan-sear the steak on the stove top and finally put the steak back in the oven to finish.  It’s safe to say we will be cooking steak no other way in this house from here on out. Paired with left-over roast fingerling potatoes and garlic spinach, the meal felt like a real celebration of spring.

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