Wednesday Night: Steak au Poivre

On Sunday we bought a couple of nice looking ribeyes to make this dish. I've been aging them on a rack in the 'fridge (covered with a paper towel) since then.

I followed the recipe from Bourdain (though I only made a half portion, I'll do the rest tonight) and used the beef stock that I made this weekend. I used a bit too much olive oil to sear the steak and cooked it on the medium side of medium rare, but otherwise the results were very good. This is an amazing dish and, aside from the ingredient prep (making stock, aging steaks), is actually very quick.

We served it with mashed potatoes and leftover veggie gratin from Tuesday.