Churrasco

So, dear reader, this will be my last post for a couple of weeks.  The holiday this week, combined with a night out to dinner and a VACATION that starts on Saturday it's just not going make it worth while to cook this week.  So I'll leave you with a special post, another steak dish. 

This recipe was obtained from epicurious' website.  It's a riff on the roasted beef that is very common in Argentina.

This recipe is the epitome of why cooking at home is awesome.  The dish called for sirloin steak, but the sirloin at the store looked like crap so on the fly I decided to go with a ribeye.  There's few things better than being able to sub in different cuts or even different animals as long as you know what is good.

 All the ingredient for this dish, a stick, yes a whole freaking stick of butter, rosemary, white wine, steak, white wine vinegar, green onions, salt and pepper. 

 By now ya'll know what a seasoned steak looks like.  I seasoned it with a bit of salt and pepper, seared it off in the cast iron pan and then put it in the oven.  While the steak was finishing I worked on the sauce.  I melted the butter in a pan and thing fried off the green onions for a bit.

 Once the green onions were cooked, the wine, vinegar and rosemary went in and the whole mixture simmered for a few minutes.  Have I mentioned that butter makes everything better?  It's right up there with bacon in my not so humble opinion.

 The whole concoction simmered for about 5 minutes and this was the finished result.

This is the completed cooked steak.  I sliced it into thin pieces and got ready to serve.

The final plate.  A little sloppy but very very delicious.  Each of the pieces was brushed with a bit of the butter mixtures.  This is a trick that high end steak houses use and now I know why.

Well I'll see you in two weeks.  After I get back I've got a full docket of food porn coming your way.