Omaha Steaks
Out of context: Reply #20
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- madirish0
while i truly will go to endless bounds for a piece of good USDA prime (insert easy joke here), i will not be purchasing any from Omaha brand, for the reasons stated above.
secondly, a great, knowledgeable, trusted local butcher is about as common these days as fat on Ms. Beil's arms. i will do everything i can to support a local butcher, for their trade is one i hold in the utmost regard.
nice call on the slab o' blue, shallot, r.wine and butter rediction CALLES. this too is a personal favorite of mine. another variation you can try is to roast the shallots (halfed), let them rest for ~20 minutes in the clarifid butter and then begin to deglaze that surface with that. it removes any possibility of the shallot becoming burnt and adds the essence you want, w/o the stiff flavor if not wilted thouroughly.
adding to this a nice red and a pinch of sugar increases yummy-ness, while helping achieve that caramalization you know you all want as that steak is finished under the 600F broiler.
sign me up for that newsletter as well.... ;)