The Best Steak I’ve ever Cooked…

A new restaurant has come to town, and while locations are available elsewhere in the state which we have been known to enjoy, this one was new to Bozeman. Being the “good” residents we are, we made a reservation to check out the renovation and offerings. A bone-in ribeye was the temptation that evening, so we split it along with a couple sides and dinner salads. After all, who needs 16 oz of beef per person!? It was so unbelievably flavorful and mouthwatering, my husband has spent the last few weeks scouring the menus of other steakhouses to see who could compare. Since we hadn’t found a similar menu item, he suggested I stop by the local meat market and see if they had a bone-in ribeye. Well, of course they did, and it was on the menu tonight!

I didn’t do a whole lot of planning other than “let’s cook that – maybe a reverse sear would be good for that – add a potato and a vegetable. That sounds good.” In other words, there was really zero effort in the planning. At about 5:15, I decided it was time to get started. Within seconds, he was worried about how I was going to cook his precious red meat. I responded, “I don’t know. I haven’t decided, maybe reverse sear.” So, to YouTube he navigated and before you know it, he had the ideal video for me to watch. A pretty snazzy video, I might add, from Babish Culinary Universe. So, we decided to give it a try.

While the 1.6 pounds (yep, that’s right!) of ribeye sat on the counter with plenty of salt and pepper, I prepped the side dish, the Twice Baked Potato Casserole. After about 30 minutes, I put the ribeye in an oven safe dish at 250° for an hour. His instructions said to measure for a temperature of 115°, which I did not do, because honestly, I don’t follow instructions well in the kitchen. I do what makes sense, looks and feels right to me. To develop this skill just takes practice and truthfully, it doesn’t ALWAYS work. Today, a masterpiece…

What is important to note is that I needed this potato recipe to make this steak as perfectly wonderful as it was. Mind you, the pairing was not only perfect, but I have no doubt it was the bacon grease that made the difference. To reduce some of the calories and fat from the potato casserole I used less than half of the sour cream and cheese, so they aren’t quite as gooey, but still packed with flavor. I know what you’re thinking, I just cooked my steak in bacon grease, do I really care about fat content? Well, swap from one to make the other and it’s called “in moderation.”

Twice Baked Potato Casserole

Prep Time15 mins
Cook Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: baked, potatoes
Servings: 4

Ingredients

  • 5 medium potatoes, cut in half red or yukon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 lb bacon, cooked & crumbled
  • 1 cup sour cream
  • 1 1/2 cup white cheddar cheese, shredded
  • 1 1/2 cup mild cheddar cheese, shredded
  • 2 green onions, sliced

Instructions

  • Preheat the oven to 350°. Bake the potatoes halves, drizzled with olive oil and face down in a pan, covered in foil for an hour.
  • When soft, cut baked potatoes into 1-inch cubes. Sprinkle with the salt, pepper and bacon. top with the sour cream and cheeses.
  • Bake uncovered 20-25 minutes. Sprinkle with onions before serving.

Notes

*Recipe adapted from Taste of Home

Bone-In Ribeye Steak

Prep Time30 mins
Cook Time1 hr 10 mins
Resting Time10 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: reverse sear, steak
Servings: 2

Ingredients

  • 1 1/2 lb bone in ribeye
  • steak seasoning (I used Weber Steak 'N Chop)
  • bacon grease, or ghee butter
  • 1 tbsp butter
  • 1 garlic clove
  • thyme sprig

Instructions

  • Season the steak thoroughly with salt and bring to room temperature for 30 minutes.
  • Heat the oven to 250°. Bake the ribeye in an oven proof pan for one hour.
  • Heat a cast iron pan with the bacon grease (use the grease from the bacon in the twice baked potato recipe) or ghee butter, until very hot.
  • Carefully add the ribeye straight from the oven. Sear until crisp and brown on the underside, 5-10 minutes, depending on how hot your pan is.
  • Turn over, adding 1 Tbsp of butter to the top of the meat, the garlic and thyme to the pan. As the steak cooks ladle some of the bacon grease, thyme and garlic over the top of the meat.
  • Remove the steak from the pan to a cutting board to rest. Cover with a foil blanket for 10 minutes.
  • Slice into one inch strips and serve.

Notes

*Recipe adapted from Babish Culinary Universe

I’ll be honest, this was undeniably the best steak I’ve ever cooked – and that is saying a-lot from this farm girl who has been cooking steak since I was about 9 years old! My barbecue grill might get lonely outside, because this was amazing…. I will definitely attempt a similar process with other cuts of beef. You probably could have even cut this with a fork it was so ‘melt in your mouth’ good.

I hope you enjoy as well!

Blessings,
Tina


Honey Barbecued Ribs

I’ve been making these ribs for nearly 20 years and the sauce never fails. In fact, it’s my go-to BBQ sauce over store bought any day. I make a jar and we use it for burgers, ribs, chicken or anything else worth of a good barbecue sauce. Add a little hot sauce if you like a kick!

Honey Barbecued Ribs

Course: Main Course
Cuisine: American
Keyword: barbecue, BBQ, pork, ribs
Servings: 4
Author: Tina Cusker

Ingredients

  • 3 lbs country style pork ribs
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 cup ketchup
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup spicy brown mustard
  • 2 tbls Worcestershire sauce
  • 1 tsp liquid smoke, optional

Instructions

  • Place ribs in large kettle or Dutch oven. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender. Drain.
  • Meanwhile, combine the remaining ingredients to create the BBQ sauce.
  • Place cooked ribs in a single layer on a large baking tray; sprinkle with garlic salt & pepper. Baste with first layer of sauce.
  • Grill ribs, uncovered, over medium heat for 10-12 minutes, continue basting with sauce and turning occasionally. Recipe cooks as well in the oven (400°) too!

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Fish Tacos

With a little inspiration from Spend with Pennies, I put my own spin on some baked fish tacos made with a Rockfish from Alaska. No need to worry about left overs because there won’t be any!

Fish Tacos

Course: Main Course
Keyword: avocado, fish, flour tortillas, tacos
Servings: 4
Author: Tina Cusker

Ingredients

Rub

  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano

Avocado Salsa

  • 1/4 sweet onion, chopped
  • 1 lg tomato, chopped
  • 1 avocado, chopped
  • 4 Romaine lettuce leaves, chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp lime juice

Taco Sauce

  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 avocado, smashed
  • 2 tbsp lime juice
  • 1/2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin

Tacos

  • 1- 1 1/2 lb rockfish, cod or other white fish
  • 1 tbsp roasted shallot olive oil
  • 8 flour tortillas
  • prepared (Black Bean & Corn or Mango Habanero salsa, optional

Instructions

  • Preheat oven to 400°.
  • Combine rub ingredients in a small bowl. Rub into fish fillet(s). Place fish on a parchment lined pan and drizzle with olive oil. Bake for 15 minutes until flaky.
  • Meanwhile, combine taco sauce ingredients in a small bowl. Whisk together until smooth and set aside.
  • Combine salsa ingredients in a medium sized bowl. Set aside.
  • Warm tortillas on griddle or in the microwave covered with a damp paper towel.
  • Assemble the fish tacos; tortilla, fish, avocado salsa, and fish sauce. Optional: Top with a black bean & corn salsa or mango habanero salsa and serve with tortilla chips.

Blessings,
Tina

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


It’s a Seafood Trio

I have alot of food in the pantry and the freezer. I mean A LOT of food. Typically I do have plenty on hand because we buy some items in bulk at Costco and we tend to keep a 1/4 to 1/2 beef in the freezer as well. I like to bake and since I can’t eat all that I bake or I would weigh 400 lbs., they end up in the freezer as well until guests arrive or I send the leftovers to work with my husband. Due to some additional shopping thanks to COVID-19, my shelves are a bit full. To top it off, an Alaska fisherman comes to town every couple of months to sell seafood near the local Simms headquarters so I even have seafood. After a brief inventory of some of the oldest items, I realized we had an amazing box of shrimp, at the same time my daughter (quarantining from New York/Brooklyn) requested Seared Scallops with Polenta. This being just days before my husband’s birthday, I asked him what he would like me to fix and he suggested, Ravioli. Since I’ve been wanting to make scratch Lobster Ravioli for quite some time, things fell into place for a 3-day weekend centered on seafood. If we have to “shelter in place,” we might as well do it in style!

Friday night menu:
Sauteed Shrimp and Italian Four Cheese Risotto

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29 Years of Wedded Bliss

flowers and sapphire ring
Such a sweet husband I have…

28 years of anniversaries were typically celebrated with travel, getaways, dinner out and of course, being a military family, deployments requiring delayed celebrations. Regardless, the day does not go without notice. This year, given the COVID-19 pandemic, it will be remembered in its own way. Since there was no option for a luxurious dinner out, where we would be served glistening glasses of wine, scrumptious meals or divine desserts, I settled on my own way of honoring our lives together – with beef, of course! I grew up on a farm, and beef is in my DNA. There is no other, ok, better meat in my opinion. When I suggested to my husband I could make Beef Wellington, he responded with, “but, that sounds really complicated.” Well, that sounded like a challenge to me, so I was committed and off to the store I went to buy the one and only beef tenderloin on the shelf.

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mushroom sauce & mashed potatoes

Coq au Vin

6 slices bacon, cut into 1 inch pieces
1/4 cup flour
salt and freshly ground pepper
3 chicken breast halves, skinless
3 chicken thighs, skin on, bone in
3 chicken drumsticks
3 tablespoons caramelized garlic olive oil
1/4 cup brandy
2 cups red wine
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 lb button mushrooms, white or portobello, brushed clean & quartered
10 oz. frozen baby or pearl onions, thawed
2 tablespoons finely chopped fresh flat-leaf parsley

In a large Dutch oven over medium heat, cook the bacon until crisp, 4-5 minutes. Using a slotted spoon, drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pot.

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