Monday Gourmet: Chris’ Clams and Rib Eye

What a meal for a Monday! Chris made some delicious steamed little neck clams and a huge 2″ thick rib eye steak that we split.
His recipe for the clams is modified from The Domestic Man (how apropos). This guy even had the cleaning directions is his blog. Excellent.
1/2 cup white wine (Chris substituted Woodchuck Pear Cider as we had no white wine)
1/2 stick butter
2 cloves minced garlic
1/3 cup sea salt

Clean and scrub clams, set in cold water with sea salt for 30 minutes, stirring occasionally.
Rinse clams and put in colander to drain.
Add 1 inch of water, add wine (or cider) and bring to boil over med/high heat.
Once boiling, add clams and cover pot. Steam for 5-10 minutes until clams open completely.
Throw away any closed clams. Serve with fresh lemon.

The flavor was excellent! These clams were from Fresh Direct and were much bigger than I expected but still delicious. Nice and briny and sooo good.

Delicious! Briny and lemony and so yummy.

 As for the rib eye, that was also from Fresh Direct and bigger than I expected when I ordered it, but it was excellent. Very tasty.
He followed these instructions:
Room temperature steak
Season with salt, garlic powder, and pepper
Sear in hot cast iron pan on med-high heat (with 1-2 tbsp evoo)
Move into oven at 350 F until it hits 125 F (for rare), then rest covered with foil for 10-15 minutes.

Chris used our new, thinner, cast iron pan. It’s perfect; cast iron cooking with half of the weight.
His steak came out at 135 and it was a little too well done for our taste, but still delicious. Came out medium rare. Next time we’ll take it out at 125 and let it sit for rare.

hunk-o-meat

Advertisements