When I picked up my CSA package from the Marin Sun Farms drop-point on Wednesday (five minutes from my house), I noticed that there were two T-bone steaks included. And that they were massive. One clocked in at 1.2 and the other, a whopping 1.6 pounds, about 25.5 ounces. I might have put them in the box freezer and waited for the weekend to grill them, but the vacuum packing on one of them had been compromised. What to do?
What you do is grill them up as soon as possible; final and correct answer. Click on all for the larger, hi-res images.
In the meantime, I set my hand to doing a perfectly emulsified (and that says emulsified) dijon vinaigrette for a green salad. I can’t give you quantities, but it’s whatever amount of extra virgin olive oil you’ll need to dress your whole salad, enough dijon mustard (Maille is the best, Grey Poupon is shit), some red wine vinegar and if you like a bit of red wine itself (this was the case here). I’ll just have to do a video showing how I do it, which is to gradually add a bit of mustard, a bit of vinegar, until it emulsifies.
And that will be going on this.
Which will be staying entirely out of the way of this, until invited.
I topped this one with some butter that I slightly browned & clarified, along with some garlic powder in it. Pro tip: once it was clarified and I’d let it sit a while I dipped my finger in to judge the taste of the garlic. Uh, oh: granules of undissolved powder. How to fix? It’s clarified already, no water left? Easy: just add in a couple tsps of water fire it up, boil off the water and no more granules.
All in all it was a fine steak, of which I devoured the entire 1.6 pounds. Well, save for the bone.
Meanwhile, on the other end of the dietary spectrum…
Poor raw fuitarian vegans.
So are you fired up to grill a Big-Ass Steak this weekend, or are you gonna go bananas instead? Whichever it is, share it with your friends and followers.