- Panfried Ribeye Steak
- Whipped Potatoes
- Glazed Carrots
- Poetic Cellars 2007 Mantra
- Marionberry Pie
I followed the directions for frying, 5 minutes on the first side and 4 minutes on the second. This developed a nice brown crust, but checking the temperature confirmed that the middle was far from done. I transferred it to the oven to cook through, but due to the timing of the other dishes it wasn't there long enough to reach 125° for medium rare. We cut our pieces from the thinner end of the steak and they were done well enough to eat. The underdone leftovers provide an advantage as they are less likely to be overdone upon reheating, so it was not a disaster.
Poetic Cellars, a winery in the nearby Santa Cruz Mountains which we have visited several times. It was a blend of 45% Syrah, 45% Mourvedre, and 45% Sagiovese and it went very well with this meal. The bottle came with a short romantic poem on the label. For dessert, we had some pie that I bought at the supermarket.
Destination Imagination Tournament. I should have cut the steak into two 1" thick steaks when I learned how thick it was. I should have gone with frozen peas. I should have baked the potatoes (which is Diane's favorite way to fix potatoes anyway). It would have been so much easier. But then, I wouldn't have learned as much, so I guess it's all good. I get to try again next weekend as I have an even longer day at another Destination Imagination Tournament, so I'll be looking for another easy meal.
Panfried Steaks from Cook's Illustrated
Whipped Potatoes from Cook's Country
Glazed Carrots from Cook's Illustrated
For dinner one night the following week, Diane reheated the steak in a skillet, baked some potatoes, and served some peas, for a great and quick week night meal. This is what I should have done for Sunday.