Friday March 9
We got a big (but not thick, maybe 3/4 inch) porterhouse steak on sale at Bigg's, just to try. Since it was thin, we pan-seared it and did our frequent-flippage method. Results were okay but not great; we really miss our local IGA, where we could call the butcher ahead of time and get him to save us a couple of thick-cut Angus steaks, even when they were on sale.
While it rested, we jazzed the plate up with some sliced shallots fried in the pan drippings, put them aside, and used the same pan to melt some gorgonzola in butter and "deglaze" with heavy cream. That went on the steak, and helped a lot.
Oh, and the beets? We'd wrapped four of them in tinfoil and roasted them in the toaster oven for about 2 hours the day before. Then we pushed the skins off, chopped them up, tossed them in oil, and dusted them with cumin. Tonight, all we had to do was toss them in a little white balsamic, and their bright flavor cut the steak sauce's nicely.