A well-deserved ribeye

The fall has been busy here at TnF Farms. But I always have time to stop in to Porterhouse, my favorite local butcher shop. We are already planning our major upcoming holiday meals and checking with Porterhouse, they have a plenty of variety and inventory. No need to special order, Faith and I know we’re covered. While there, I picked up some odds and ends, a Ribeye and a choice cut filet for Faith.

Today was a good day. We sold some livestock and we’ve been doing some improvements to our property and construction for some of the new livestock we are getting. All this work makes for long days and fast moving weekends that are over too quickly. Today was no exception. We wrapped up a project by the outside lights of our garage and came in for the evening meal. I was pretty excited for a steak dinner. Faith was done and decided to just turn in early.

So tonight I’m going to do a modified version of a great meal for 2 for less than $30. Instead, it’s a well-deserved ribeye dinner for one for less than $15.

Meat and vegetables

I love to do accompaniments for my steaks. This ribeye is going to get a fried yellow onion and some mushrooms. Originally, Faith and I were going to split a roasted butternut squash. But since tonight it’s a party for one, I’ll do a can of seasoned cabbage. The mushrooms and cabbage were in the pantry. The yellow onion and squash was part of my Porterhouse run.

Keep it simple – nobody here has time for a lot of dishes

I’m pretty beat so tonight there’s no griddle outdoors. With the exception of microwaving the can of cabbage, I’m going to make this meal in an iron skillet on the stove.

Large iron skillet is going on medium heat. I add a splash of olive oil and wait for the heat to come up.

In go the yellow onion slices and they are immediately sizzling and releasing a heavenly aroma.

This is a thinner steak and I like mine rare. So in it goes. I’m going to baptize my steak in the olive oil and flip.

   

What I really like about Porterhouse is the meat they sell isn’t full of water. Some stores sell “over hydrated” meat. It weighs more and as soon as that meat hits the heat, all that water comes out. Cooking on a stove, yeah there will be some splatter, but if the meat was overhydrated, this would be a splattery nightmare.

Onions are done. Time to add the mushrooms. This steak is done. I start my cabbage in the microwave and move my mushrooms around in the skillet to get them a cooked up.

Let’s Eat

I’m plated up. Tonight’s garnish is going to be a little creole seasoning on the ribeye and some Himalayan salt on everything else. The wonderful aroma of cooking even got Faith out of bed. We may be splitting that other steak in the morning and having it with some of TnF Farms’ farm fresh eggs for breakfast tomorrow. ‘Til then, I’m going to put my feet up. Sunrise is coming.