Dry Aged Ribeye, Marinated Flank Steak and smokey creamed spinach and mac and cheese
Dry Aged Ribeye, Marinated Flank Steak and smokey creamed spinach and mac and cheese
by bkallday2000
3 Comments
Chief_Beef_ATL
That looks amazing. Great steaks don’t require grill marks.
LegitimateAbalone267
I hope you saved some for me, buddy! That looks so good.
bkallday2000
What brought on the bbq was, the freezer broke in our kitchen. So, i had a frozen flank steak, a frozen ribeye and frozen mac and cheese my mother made, all defrosting. The flank steak, was marinated in soy and sugar, the ribeye, a dry aged beauty, purchased at eataly and vacuum sealed, was just cooked with salt. I made a creamed spinach using bacon garlic and onion, dijon mustard, nutmeg, two bunches of spinach and lemon juice: I was in the middle of making a roux but realized my flour was missing. So, i added a bit of cream cheese and then a slurry of corn starch to thicken: then a bit of parm and then bread crumbs to top: To the mac and cheese, i just molded in the cast iron gratin and added some milk and then eventually panko on top. the smoke really permeated the mac and cheese a simple salad of garlic; dijon, olive oil, spanish vinegar and spicy anchovy, mixed with romaine:
3 Comments
That looks amazing. Great steaks don’t require grill marks.
I hope you saved some for me, buddy! That looks so good.
What brought on the bbq was, the freezer broke in our kitchen. So, i had a frozen flank steak, a frozen ribeye and frozen mac and cheese my mother made, all defrosting. The flank steak, was marinated in soy and sugar, the ribeye, a dry aged beauty, purchased at eataly and vacuum sealed, was just cooked with salt. I made a creamed spinach using bacon garlic and onion, dijon mustard, nutmeg, two bunches of spinach and lemon juice: I was in the middle of making a roux but realized my flour was missing. So, i added a bit of cream cheese and then a slurry of corn starch to thicken: then a bit of parm and then bread crumbs to top: To the mac and cheese, i just molded in the cast iron gratin and added some milk and then eventually panko on top. the smoke really permeated the mac and cheese a simple salad of garlic; dijon, olive oil, spanish vinegar and spicy anchovy, mixed with romaine: