I get a lot of emails - I mean - who doesn't want a piece of the Food Hussy?! But seriously - I get a decent amount - and then come the holidays. Then I get a TON of email. Like a TON!!!!!!!
The nice thing is most of them are people wanting to send me free food. So yeah - there's that.
I chose the Duck Leg Confit ($13.99), 3-pack of bacon including 1 package of Duck Bacon!! (For the Love of Bacon Sample Back - $29.99) and...
Gochujang Sauce (it's a thick red chili paste) . I got the idea from that other recipe I made with the Gochujang (it's SPICY) but I thought - let's just mix it all together in the pan and then keep flipping the steak in his juicy delicious "sauce". I have to say - the combo of Worcestershire, Gochujan and butter was TO DIE FOR!!!
The steak took quite a while to cook because of how thick it was. I like my cow mooing - and it still took a while. I would say if you're anything but a rare you would want to sear and then put in the oven to cook to desired doneness (remember my thumb test for checking your steak!).
Sometimes the most simple photo is the best.
* 1 Beautiful Ribeye
* Sea Salt
* 2 T butter
* 1 T Gochujang sauce
* 1 T Worcestershire sauce
Cook bacon in cast iron skillet (however much you need/want - minimum 2 slices). Pour excess bacon grease out but leave just a skim in the bottom. While still fully hot, add the Ribeye to the hot skillet. Sprinkle sea salt on top and sear for 1 minute. Flip and salt the other side. Flip again and add butter, Gochujang and Worcestershire to the skillet. Stir together with fork. Flip and flip and flip until desired doneness. Feel free to spoon any leftover sauce in the skillet over the steak or sprinkle with another spritz of Worcestershire.
Thanks again to D'artagnan Foods for the meaty treats! And be sure to check them out for your gift needs - they also have recipes so you know what to do with the treats (like Fois Gras!).
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