First post!

Enter, the first ever Good Eats.

(Don’t forget part two!)

And now, it’s our turn.

These two beautiful Angus ribeye steaks were purchased locally at the VonGeertsem Butcher Shoppe and we can say without hesitation that the quality of this meal started right here. Go visit Greg Geerts and tell him Jill and Peter sent ya.

We dutifully followed AB’s instructions and liberally seasoned our meat with salt and pepper, rubbed frugally with canola oil.  Notice the official Good Eats salt cellar

Our pan plucked from the 500 degree oven received the first steak with a hearty sizzle. (The pan in the back has the warm bacon vinaigrette for our salad, FYI)

A mere 30 seconds of searing produced this mouth-watering crust. That’s right folks, we’re doing real cooking on this blog.

Back into the hot oven for two minutes per side. Again, following AB’s instructions we checked the internal temperature of the steaks for doneness and begrudgingly stuck them back in the oven – they were about 20 degrees short of our target of 135.  Remember, your times, temps, and ovens will vary!

Voila!  We served our steaks with a warm blue cheese-bacon vinaigrette-dressed salad of spinach and pecans (the blue cheese was also purchased locally from Scardello). Peter added more of that same cheese to his steak.

We definitely chalked up our inaugural Good Eats dinner as a success!

See you next time and keep cooking