Ribeye with board sauce

minniemoh

One of my old college buddies got married on Saturday night so a few of my long-time friends were in town this weekend. Many of them I hadn't actually seen in 6-7 years so it was a very drunken weekend. Well, one of the couples stayed at our house on Friday night so we cooked up a feast. Didn't get any photos other than the one below.

This started out as a reverse seared 2" ribeye and then I gave a board sauce a try. Used come Kerry Gold, olive oil, parsley, chives, rosemary, and thyme. Didn't really follow a recipe and certainly didn't focus on the presentation (as you can see). I do know that I was amazed by the flavor and how the board sauce made the steak taste so refreshing. I will definitely be doing this again soon. I'll try to document better next time.

Anyway, here's the sloppy pic.
 

SGH

minniemoh said:

here's the sloppy pic.

This ^^^^^^^ brought back a fond memory of a gal I use to date. But that's a story for another time. 
On a seperate note, great looking grub my friend.  

WeberWho

You're a good friend. I had two drunk friends crash at my place Friday. They made themselves two frozen pizzas after the bar. I've never used the oven so they had to figure it out. Good thing I stayed up for a couple more drinks. They both were "tired" and didn't wake up for pizza!

NPHuskerFL

Good looking drunk steak. I'm sure it was a hit. 

logchief

Looks great, I was just reading about a board sauce the other day and it sounds fantastic.  Gotta try it, maybe tomorrow night, doing a tri tip.

bgebrent

That looks delicious! 

dldawes1

Looks good enough to eat right now !!!

northGAcock

Old friends, good food and cold beverages....a recipient for a great time.

caliking

That looks pretty damn good. I've been wanting to try a board sauce, but keep forgetting.

blind99

caliking said:

That looks pretty damn good. I've been wanting to try a board sauce, but keep forgetting.

@caliking some weekend we should do an APL thread.  kind of like a throwdown, but more like an obstacle course.  whoever can follow through a complete APL recipe (marinades, scruffs, rubs, board sauces whatever else he does these days) gets a prize. 

good looking steak, minniemoh!

minniemoh

Thanks for all the compliments folks. I had a compound butter in mind for this meal but simply ran out of time to get it put together. That's when I decided to try the board sauce. What I was the most amazed by was the "freshness" that the herbs, olive oil, and steak juice did to the overall flavor. What I mean is that it made it taste "lighter and more like summer" without losing the nice beefy flavor. I don't know if that makes any sense but that's as good as I can describe it without being drunk again... and it's too early in the day for that.

blind99

have you ever made gremolata? if not, give it a whirl - really brightens things up, and it takes 3 ingredients (garlic, parsley, lemon zest) and 5 minutes to make.

minniemoh

blind99 said:

have you ever made gremolata? if not, give it a whirl - really brightens things up, and it takes 3 ingredients (garlic, parsley, lemon zest) and 5 minutes to make.

No idea what that is but I'll check it out. Sounds like it could be fun and thanks for the suggestion.

caliking

@blind99 - Ha! That would be a feat, I get tired just thinking about APL recipes, so have generally avoided them. I know the end product will be great, but that kind of effort seriously interferes with beverage consumption.

And +1 for gremolata. Especially if one loves garlic.