Bill Schultz
TVWBB Hall of Fame
So my daughter in Penn State got a ride home for the weekend and put in a request for my steak dinner. So here we go.
Aged the choice Ribeye's four days, after the first day pulled from the first paper wrap and the wet looking steak is gone. Something more is happening
On the fifth day beautiful
Took my three Ladies for a fall drive and stopped at a Jersey Classic, Hot Dog Johnnies up in North Jersey
My Girls while we waited our turn
Back at the Ranch, pulled the steaks, trimmed the outside dried fat, Kosher and fresh ground coming to room temp
You wait for this to happen, small droplets of lipids and proteins brought to the surface by the salt and you are ready for the grill
Don't look like it now but that is mushroom gravy in the works, diced shallot and garlic, Thyme from the garden, Beef Stock, Butter and heavy cream
Shallots and garlic on first, shrooms next, then stock and reduce down to a third, then add cream and Thyme and reduce futher to the thickness you want.
Aged the choice Ribeye's four days, after the first day pulled from the first paper wrap and the wet looking steak is gone. Something more is happening
On the fifth day beautiful
Took my three Ladies for a fall drive and stopped at a Jersey Classic, Hot Dog Johnnies up in North Jersey
My Girls while we waited our turn
Back at the Ranch, pulled the steaks, trimmed the outside dried fat, Kosher and fresh ground coming to room temp
You wait for this to happen, small droplets of lipids and proteins brought to the surface by the salt and you are ready for the grill
Don't look like it now but that is mushroom gravy in the works, diced shallot and garlic, Thyme from the garden, Beef Stock, Butter and heavy cream
Shallots and garlic on first, shrooms next, then stock and reduce down to a third, then add cream and Thyme and reduce futher to the thickness you want.
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