Surf & Turf

After a busy week, there's nothing better than an elaborate spread. For those weekly highlights, there's no where better to shop than Whole Foods. Don't get me wrong, I hate spending a Whole Paycheck there as much as anyone, but I have to admit they have the best quality meat and seafood in Manhattan.

So when I saw the Bone In Ribeyes on sale for $10.99, I knew I had to get one. And for the Surf, a huge bag of perfectly clean, plump and unbelievably fresh mussels.

Look at that! So pretty and pink!


My fool-proof method:
salt (like there's no tomorrow)
sear (2 minutes each side)
broil (4 minutes on 450+ degree oven)
butter (like it's god's gift to steak, cause it is!)
rest (for at least 5 minutes)
carve (this is very important, most ppl don't know how to cut a good piece of steak and will mutate it with their ridiculous dull butter knife. Better do it for them)



On to the mussels! Remember my little kitchen secret? a bottle of sake... that's all this recipe needs. That, and:

2 cloves of diced garlic
half a medium onion, also diced
a few ounces of slab bacon, again diced
half a ripe tomato, diced
a bunch of parsley

brown the bacon first, then take it out and add the garlic and onion to the flavored oil. After 5 minutes, add the tomato and cook until they are all one big happy family. Then add a cup of sake (very important to use a good sake and a lot of it). once the alcohol has burned off, add the mussels, cook for another 5 minutes with the lid on and then sprinkle with the parsley and bacon before serving. yum!!

No meal is complete with veggies... and why make regular veggies when you can broil portabella mushrooms in the steak juice?