Making Ends Meat

Hard times? Ass-whipped economy getting you down? Then skip the $20 appetizer, $55 ribeye, overpriced Cabernet, and the scornful eyes of a bitter waitress (for when you ask to share a 22oz steak) and, instead, make it yourself.

Fellow New Yorkers can score some tasty dry-aged ribeyes at Fairway for around $20 a pound but if you do not have access to a decent butcher Allen Brothers, the same people who provide steaks to at least half of America’s greatest steak houses, provides delivery too.

Dr. Atkins is dead, but that doesn’t mean his lesson plans for the overweight, middle aged men across America can be forgotten. So in honor of the deceased doc I present to you this high-cholesterol, high-fat, protein rich steak house dinner. If you can’t go without the carbs, throw a potato in the oven.

Should serve four family style:

2 dry-aged bone-in-ribeyes

rosemary branches

1/4c blended olive oil

salt and pepper

head of garlic

Night before: rub ribeyes with oil and whole rosemary branches, cover and marinate. Next day: preheat oven to 400 F. Cut off top of garlic, place in a piece of foil and pout in 1T of oil, wrap, cook apx. 40 minutes. Heat cast iron (or the heaviest pan you got) skillet on high. Wipe off oil and rosemary from steaks and generously season with kosher salt and fresh cracked pepper. Depending on the size of your steaks and skillet you might want to cook one at a time so that you do not overcrowd your pan. This should take a good six minutes per side, then turn until the other side is as nicely charred.

You can continue to cook for another few minutes stove top for a perfect medium rare. If you prefer your steaks more medium to medium-well, do not continue cooking stove top or you will over do it on the char. Instead place them on a heavy sheet pan in the oven until cooked to desired temperature.

Let steak rest for a couple of minutes before slicing. Serve on large platter with roasted garlic and rosemary branches

Creamed Rainbow Chard

1 large bunch of rainbow chard (can use any green)

1/2 small onion chopped

2 head garlic minced

4 strips of bacon cut into lardons

2 T butter

2 T flour

1 c heavy cream

1/2 c grated parmesean

1/4 tsp fresh great nutmeg

Rinse, dry, and chop your greens (or open a bag). Cook bacon until light brown, remove from pan and land on a paper towel. Remove some grease if necessary leaving about a teaspoon, add onions, cook until translucent, add garlic, then cover with flour, cook for a minute. Slowly whisk in cream until mixture is smooth. Add the chard, and with tongs continuously turn the chard until covered with cream and wilting. If the mixture is too thick, add more cream. Add bacon, parmesean, salt, pepper, and nutmeg.

Pour into large dish and serve family style.

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