We are ordered by the governor to Stay-at-Home to try to short-circuit the progress of the COVID-19 pandemic, so we went to the market last night to shop for the near-term perishables. Originally I intended to get some form of chicken, but the market had no chicken, no turkey, and no pork. They had plenty of beef/steak, but we had a good stock of frozen steak at home...
So, we grabbed some asparagus and Brussels sprouts, and back-filled our meager supply of couscous. Arriving home with our groceries, we defrosted a tomahawk ribeye overnight.
The steak was beautifully marbled, so we just seasoned with Kosher salt then slow-roasted it to 125F, then pan-seared and seasoned with Szeged Rib Rub, flavoured the couscous with Turkish seasoning and garlic, and roasted the asparagus and Brussels sprouts.
I had used the bread machine to make a loaf of whole wheat bread to accompany the meal. I was surprised how long that cycle ran! Over four hours, but great results - light and fluffy like good bread should be!
A nice tasty gin martini cocktail made with Door County Distillery gin was the perfect accompaniment !
Plus... I got to chew the bone!
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