| taxwonk |
01-15-2013 03:36 PM |
Re: Outback
Quote:
Originally Posted by Did you just call me Coltrane?
(Post 476325)
I hope the one in NYC is better than the one in Chicago.
ETA: I haven't paid for a steak at a steakhouse in 10 years. Wonk is right - it's the meal to eat when someone else is paying or you can get reimbursed.
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Here's the solution:
Buy one ribeye steak, 1.5-2" thick, two baking potatoes, some romaine, good parmesan cheese, croutons, and a bottle of Cesar Cardini's Caesar Salad Dressing.
When you are ready to eat, do the following:
Heat the oven to 400, pierce the potatoes with a fork and throw them into the oven about one hour before dinner. Make the salad and put it in the fridge to get cold.
After the spuds have been baking for 20 minutes, take the steak out of the fridge to come to room temperature and pat it dry. Liberally season both sides with kosher salt and black pepper. Wrap the steak or put it high enough that the dog can't get to it. Place a cast iron skillet on the stove and set it on high. Do not plan on touching it again for about 2.5 hours.
When the potatoes have been in the oven for 45 minutes, take the steak and place it in the screaming hot skillet. At 6 minutes, turn the steak. Cook it another six minutes. After the six minutes have elapsed, take the steak and put it on a plate, tenting it lightly with foil, for at least 5 minutes.
Slice the steak on the diagonal and into slices about 1/2 inch wide. Divide between two plates, drizzling the steak with a touch of the best olive oil you can afford. Nobody needs more than half of a steak that thick. Dress the potatoes your way, serve with the salad and a nice red wine. I prefer a good montepuulciano or a Chilean shiraz.
Total cost: about $20. Comparison with Peter Luger's or Smith & Wollensky: they don't even come close. |
