- Joined
- Jan 22, 2013
- Messages
- 3,003
The wife and son went out on a mommy and son date, so I decided to cook up a good meal for my daughter and I. I saw some real nice chuck eye steaks at the grocery store. In honor of my buddy Vance, I decided to fry one up for dinner.
So here are the main ingredients.
The sauté: The Big Paw is just shy of shaving sharp, so it made short work of the onion, scallions, garlic and celery. Do to the guard, I was only able to use the first 1.5" of the blade. It was very slice crazy though.
The beef: This was a nice chuck eye and I was only cooking one, so I decided to bust out the Le Creuset cast iron skillet. This was a thick chuck eye, around 1.25" thick so I cooked it a little longer than normal 5 mins on each side. That will give you a warm red center or rare steak.
Let the steak rest and absorb some good compound butter for a good five mins.
The extras: Never let the beefy goodness at the bottom of the skillet go to waste. Take a nice sliced sourdough and toast a couple slices in the pan. Next put in the rabbit food and some butter for the sauté topping. Campari tomatoes off the vine? Why not. I was in a slicing veg' type of mood.
The end result: throw a spud in the oven, plate it, and voilà chuck eye steak dinner is done.
The Big Paw is fun to use in the kitchen. A guardless or a big paw that had a blade extend to the bottom of the guard would really rock.
Thanks for stopping in.
Duder.
Sorry for the blurry shots; I used my ipad.
So here are the main ingredients.
The sauté: The Big Paw is just shy of shaving sharp, so it made short work of the onion, scallions, garlic and celery. Do to the guard, I was only able to use the first 1.5" of the blade. It was very slice crazy though.
The beef: This was a nice chuck eye and I was only cooking one, so I decided to bust out the Le Creuset cast iron skillet. This was a thick chuck eye, around 1.25" thick so I cooked it a little longer than normal 5 mins on each side. That will give you a warm red center or rare steak.
Let the steak rest and absorb some good compound butter for a good five mins.
The extras: Never let the beefy goodness at the bottom of the skillet go to waste. Take a nice sliced sourdough and toast a couple slices in the pan. Next put in the rabbit food and some butter for the sauté topping. Campari tomatoes off the vine? Why not. I was in a slicing veg' type of mood.
The end result: throw a spud in the oven, plate it, and voilà chuck eye steak dinner is done.
The Big Paw is fun to use in the kitchen. A guardless or a big paw that had a blade extend to the bottom of the guard would really rock.
Thanks for stopping in.
Duder.
Sorry for the blurry shots; I used my ipad.
Enjoy!
Oh, and now that I'm not famished anymore, the knife looks great! The more I see that model, the more I want to check one out.
