This past weekend we enjoyed a quiet pair of meals with a controversial bottle of wine all wrapped up in a neat bundle under a canopy of some lovely recipes. The idea started when a NY friend of mine, Isaac Cohen, of the Rogov Forum, gave me a link to a wonderful rib roast recipe. I had asked him how he had made steak for Shabbos, given all the complications we have with cooking on the Sabbath? He sent me a link to a fantastic recipe that works to absolute perfection. Why? Because the recipe calls for cooking the meat at high for a short period of time, and then turning off the oven! Which for Sabbath observant Jews, is Nirvana! This recipe is not a change for the Sabbath observant (who do not cook on the Sabbath), but rather the actual recipe for cooking a slab of meat! Instead of cooking it slow and low and then blasting it at the end, this recipe calls for blasting it first and then turning off the oven, which causes the meat and its innards to cook slow and low with a lovely bark on the outside, given the blast oven start.
We did modify the recipe slightly, as we decided to NOT use the coating, but we followed the rest of the recipe to perfection. The funny thing was that we had a pair of simple Rib Eye steaks for the meal, and we turned them into the perfect Sabbath meal!
I took the 1-pound steaks and twined them together, coated them with spices and oil and then placed some homemade barbeque sauce on them and threw them into a 500-degree oven for 18 minutes, turned off the oven and left for Synagogue. I came back semi-enjoyed a glass of wine for Kiddush (more on that later), and had some great chicken soup. Then we opened the oven and low and behold the steaks were perfectly done! They were medium rare, with a hint of pink all the way through – just lovely! Bravo to my man Isaac – thanks for setting me onto this great recipe for some very good eating!
I was in need of a bottle of wine to pair with this slab of luscious meat, so I unfortunately went with a highly contentious, and in the end, not fantastic bottle of wine. Please do not get me wrong, I normally LOVE Yatir wines, but this wine seems to be a trouble child. It starts off like a normal Israeli blend, but it becomes off balance with heavy mineral and salt notes. Some on the forum were calling this wine a bitter wine, but to me it is far too mineral based. There is also that phase of time where the wine goes into heavy funk and finally it pops out with a black and red wine that is deep and layered, but the saline still lingers. To me the wine did not have what it takes to bring it to the next level. The wine is nice, but it is far too flawed to be a QPR or top line wine. Read the rest of this entry