Sounding a little weird? Because that’s what it is. I’m going to not throw this recipe up, because it’s really an embarrassing way to whip up a béarnaise.. but I’ll tell ya, it was actually really freakin’ good. I saw shortly after making it, that you can store buy a Knorr quick kit.. but kudos to you real chefs, man. This guy here who thinks up an idea and tries it and surprises himself is something special, but not everything needs an instruction manual.
Another one of those drive homes where I was needed some steak. When I first got my RecTeq, my family gifted me a pack of these Ribeye Cap Steaks and they were delicious. That was so many years ago, I thought it was time to do it again. I’ve grown as a backyard bum with a barrel, let’s see what I can whip up.
I don’t know why, I but I love this picture. Maybe because I took the time to take a picture of a potato on a grill and nothing else. That’s it. Should’ve really gone artistic with it, but nah. If I’m going to do a steak for dinner, I’m a want that potato as well.
The spinalis dorsi. Throw it into your Googler and see what exactly you’re cooking up – or buying for ~$14/steak as I did on this particular day. Best quick definition – the outer rim of a prime rib roast. You’re buying one of, if not, the best cut on the cow. So while you may want to dress this thing up all crazy-like.. I’m going to let it do it’s thing. My simple Meaty Bits Beef Rub is just that, just barely more than a Salt/Pepper blend.
If you’ve done the reverse sear, that’s all you do from here on out. It’s so hard to go back to high heat on the grates. The subtle smoke that gets set in there is so special. We also can only do these medium-rare at a maximum. I’m aiming to pull these around rare and if the rest time takes it to a medium rare, so be it. But we’re not going over that.
I’ve mentioned the GrillGrates on here a number of times, so I don’t need to go into detail. I opted for the upside down grates today to get a sear throughout. Grill marks are more aesthetically pleasing – especially if you’re sharing your cooks to the internet – but I’m cooking for me, and what I find most palatable. I hope you can appreciate the honesty.
Probably looked at that above picture and thought – Oh no. Why would he post that. Then I hope you’re reading this and scrolled back up to check out the finer detail. (Note: Here’s where I’ll recommend viewing this on your home computers. I upload some detailed pictures that costs MrsForensicBBQ and I dearly in hosting fees – but it’s worth it. Viewing it on the phone, I don’t think you’ll appreciate it as much)
If you can see through the darkened rub, you’ll see the texture of the meat and realize, “okay.. I see it now”. You know I’m using that Thermapen throughout the cooks and making sure I’m cooking to temp, not time. So we have our baked potato cooked, now it’s time for that broke ass béarnaise I was talking about.
You read that caption correctly. Microwave. Melt the butter, then whip in the yolks, heavy cream and seasonings all in the bowl. It’s got the lemon juice, white wine vinegar, tarragon, parsley.. some cayenne in there. And yes, microwave. We’re pulse nuking this thing and mix it up.. little bit longer, mix it up. and continuing until it’s thickened. I told you, broke. ass. béarnaise.
So yes, I admit.. I wiped the plate before I took the picture for y’all. I told you rare so you can imagine what that cut resulted in. That middle was a delicious warm, slightly smokey, and so melt-in-your-mouth good you forget real quick that you just paid $14 for that steak. The potato is a potato.. I don’t dress that up, and even if I do, it’ll be a small pat of butter. No sour cream, chives, bacon bits.. nah, just give me the tater. And then the sauce. It really did taste good. When I took a taster before splashing it on, I couldn’t believe it actually turned out.
I thought, “I gotta post this up to ForensicBBQ.. but how do I dare admit I microwaved a béarnaise”. With the f#*! it attitude. I did it, it tasted good and you should know. I can see why it’s a popular steak topper, because I did the happy dance when I was done. MrsForensicBBQ laughs when I make something that surprises even me, because I enter 12-year-old mode and giddy with excitement. This was a damn good steak and I hope you give it a try!