Pretty In Pink

I hardly ever used to cook steak; lamb and duck are more interesting (and also best cooked rare.) There are not so many cuts of beef that I love. But now that we have a water bath, steak is much more interesting. First off, any flavoring agents really get pushed into the meat by the vacuum-sealing. Second, it’s always perfectly done all the way through with no possibility of overcooking. And last, less tender cuts can be left in longer to relax and become luxurious. It’s like a spa, but for meat.

Tonight, a couple of lovely local ribeyes with salt, pepper, and herbes de Provence underwent this treatment, and while in the bath I caramelized rutabaga with diced onion and steamed broccoli. Once the meat was done, I threw a few garlic cloves and a pat of butter in the iron pan, then seared the meat, then wilted a bunch of spinach in there after and deglazed with lemon juice. A 2005 La Spinetta Langhe Nebbiolo was perfect- chewy, rich, perfumed with violets- it blew away any regrets I had about not having made a reduction of some kind to go with this.

2 comments to Pretty In Pink

  • Heather

    Is it wrong that I keep a bottle of cheapish stuff for reductions? How about that I keep a box of it?

    Ah, steak. Flipping the vegetarians the bird one moo at a time.

  • peter

    I try to always keep a bottle of each on hand for sauces. If doing that is wrong, I don’t wanna be right.

    I was a vegetarian for 18 years. “Every time you eat a steak, a hippie’s hacky sack goes in the gutter.” (Though I don’t eat factory meat; I keep it local and organic.)

Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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