Tag Archives: Beef

Rib-Eye Steak with Balsamic Reduction and a Salt-Baked Potato

Rib-eye Steak with a Balsamic Reduction and a Salt-Baked Potato


We experienced another rainy day recently here in Northeast.  Desperately looking for something to do with the kids that wasn’t going to cost any money, my lovely, brilliant Wife, said, “Go to the library”.  Okay, I’ll get Thing One some new books  that she’ll be bored with by the time they’re due back.  Upon entering the library, the first thing that I saw was a cookbook. 

Rib-eye Steak Sizzling in the heavy skillet


Doh!  Why haven’t I thought about this before?  Tired of the same old cookbooks?  Go to the LIBRARY!  I was able to checkout a copy of Gourmet Today edited by Ruth Reichl.  I opened it and the first recipe in the “Beef, Veal, Pork, and Lamb” chapter was for the very piece of meat that I had thawing in the fridge (and had nothing planned for). 

Salt Crusted Potatoes Ready for the Oven


Do you know the phrase, “KISS”?  Keep It Simple Silly.  Simple is good.  Simple is easy.  Simple is, well, simple.  That is exactly what this recipe is.    The steak is simple; cook, flip, cook, remove, add balsamic vinegar and reduce.  Simple right?  The potatoes are simple; coat with egg white, roll in salt, and bake.  Simple right?  The meal itself is simply delicious. 

Balsamic Reduction getting the Butter business


Rib-Eye Steak with Balsamic Reduction and a Salt Baked Potato 

Adapted from Gourmet Today 


1 bone-in rib-eye steak, about 1 inch thick 

freshly ground black pepper 

Kosher salt 

2 tbls butter 

1 tbls safflower oil (or vegetable oil) 

1/4 cup balsamic vinegar 

To Make: 

Pat steak dry.  Generously sprinkle with kosher salt and freshly ground black pepper both sides of the meat.  Heat a 12″ heavy skillet over medium-high heat.  Add 1 tablespoon of butter and the tablespoon of safflower oil.  Cook the steak for 5 minutes a side and let rest 5 minutes.  With the bone-in steak, 5 minutes a side will produce a nice rare steak.  If you like your steak more done, add a minute or two per side.  

While the steak is resting, pour off the fat from the pan and de-glaze with the balsamic vinegar.  Stir the balsamic vinegar, scraping up the flavor bits on the bottom of the pan, until the volume is reduced by half, about 3-4 minutes.  Remove from the heat and stir in the last tablespoon of butter.  By the time your reduction is ready, the steak will be nicely rested. 

Salt-Baked Potatoes 

Adapted from Gourmet Today 


2 russet (baking) potatoes 

1 large egg white, lightly beaten 

1/4 cup Kosher salt 

Put a rack in the middle of  oven and preheat to 425F.  Prick each potato in several places with a fork.  Coat potatoes with egg white, then role in the salt to completely crust.  Put potatoes in a shallow baking pan and bake until tender when pierced with a sharp knife, about 1 hour.  

To Serve: 

Rub off as much salt as desired from the potatoes and serve with the skins on.  Drizzle the balsamic glaze over the steak (and potatoes if you want)… or lick it directly from the bowl.  We promise we won’t tell.  It is that good.  Serves 2 (plus a small child or two).


Filed under Dinner, Meat, Recipes, Side Dish

Beef and Baby Bok Choy

Beef and Baby Bok Choy

As much as I like making dinner at home, there is something about take-out I really enjoy.  Besides the minimal kitchen clean up, take-out is a chance to try cusine that we don’t usually make at home.  Often these are Asian cusines such as Korean, Indian, Thai, or Chinese.  I particularly like Chinese take-out.  The problem is, the Chinese food that is available where we live is not very good.  I don’t know about you, but I find it really frustrating when I get in my car, drive to a resturant, and spend good money all for food that is mediocre at best. 

Organic, locally grown baby bok choy... in the winter

Lately, when we want Chinese take-out, I have been taking matters into my own hands.  This recipe is a great example of how just a few ingredients put together really quickly can turn into a fantastic dinner… one that would put most of the Chinese resturants around here to shame. 

Beef (and garlic), it's what's for dinner

Since there are so few ingredients in this dish, make sure you use the best you can get.  For the beef I used an eye round rump roast that I sliced as thinly as possible.  The baby bok choy was young and tender and came from our deep winter CSA distribution (I love greens in the middle of winter!!).  The addition of a little sherry is really what makes this dish.  While this isn’t a classically Asian ingredient, when you add the dry sherry and it somehow takes the whole dish beyond the sum of the individual parts.  I don’t know how to explain it, but trust me, it happens. Served over steamed rice, the whole meal comes together in less than 30 minutes… you can’t even get take-out delivered that quickly.

Can you smell the deliciousness?

Beef and Baby Bok Choy

Adapted from The Produce Bible


1 lb baby bok choy (about five small bunches)

2 tbls peanut oil

2 cloves garlic, crushed

8 ounces rump steak, thinly sliced*

2 tbls Tamari soy sauce (low sodium is best)

1 tbls dry sherry (please use something that you would drink on its own, the so-called “cooking sherry” is nasty stuff)

2 tbls chopped fresh basil

2 tsp sesame oil

To Make:

Wash the baby bok choy and drain.  Cut the leaves into thin strips.  Heat 1 tbls peanut oil in a large frying pan (or wok) over medium-high heat.  Add the garlic and stir-fry for 30 seconds.

Heat the remaining tbls peanut oil; add the meat in small batches, and stir-fry for 3 minutes over high heat until the meat has browned but not cooked through.  Remove from the pan and set aside.

Stir-fry the bok choy for 30 seconds or until it is just wilted.  Add the meat, soy sauce, and sherry.  Stir-fry for 2-3 minutes or until the meat is tender.  Add the basil and sesame oil and toss well.

To Serve:

Serve immediately over steamed rice, pouring any remaining sauce from the pan onto the plates.  Serves two as an entree.

* To make it easier to thinly slice the steak, put it in the freezer for 20 minutes prior to slicing.

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Filed under Dinner, Meat, Recipes