I do so love steak prepared this way. I’m not much of a steak eater, never have been. This is something that Marv takes as personal challenge. In this particular case he succeeded admirably. It’s a steak that’s aged in garlic, mustard & salt. Then it’s seared and slow cooked. And it’s yummy as hell, so it was on my list of things to eat for Christmas. Just got to take the picture tho, thus a re-post.
2.5 lb rib tip roast
1 c yellow mustard
1 head garlic, separated into cloves with bottom removed
2 T pepper
1 small tin anchovies
1/8 c olive oil
1/8 c red wine vinegar
Pulse all ingredients except meat in a blender until the consistency of a thick milkshake. Transfer meat and pulsed ingredients to a large plastic zip-loc bag and cover meat entirely with marinade. Let meat rest in refrigerator. Massage daily. Keep for a few days.
In a cast iron sauté pan, heat vegetable oil until hot. Remove steak from zip-loc bag and scrape off excess marinade. You still want the marinade to be covering the meat but not the big glops of it. Add the steak to the sauté pan and cook until meat is browned on all sides.
While the meat is browning, heat grill to 200°f. Heat over grill until internal temperature is 120°f. This will take an hour and a half to two hours.
If you don’t have the ability to grill, pre-heat your oven to 250°f – 300°f and cook until the meat has an internal temperature of 120°f.
Since it seems to be a photo day – I’ll share another one I took. Working on a little self portrait action to finish off a couple of projects. For this one I was attempting to make myself look purdy. That’s kinda new for me. Mostly, I don’t care.
This version also shows off another project I finished this winter – whitewashing the 70s textured gold brick fireplace that someone had stained brown at some point. It was U-G-L-Y. But I did a bunch of research online and got a formula to whitewash it with a mixture of lime and salt so that it can still breathe and can be removed. (As horrifying as that notion is.)