Did you get a branding iron for Christmas? No? We’re sorry. We did. Here at Ben’s Day Wednesday, we are experimenting with exactly what foods can be branded.
Picking ribeye steak for the menu this week was a natural choice, so we could put the branding iron to its intended use. To continue the ranch theme, Ben suggested ranch potatoes. Inspired by a delicious appetizer Chandlers brought on New Year’s Eve, we added buffalo cauliflower. Sounds kind of “Home on the Range”-ish, right? The pear balsamic salad has never been eaten on any ranch ever, and it can’t be branded, but Ben requested it, and I support any deviation from his normal “seizure” salad request.
Ribeye Steak
1 tablespoon canola oil
2 ribeye steaks, 1 1/4 inch thick
Salt and pepper to taste
Butter
Generously season both sides of steaks with salt and pepper and let sit at room temperature for at least half an hour. Heat cast iron skillet over high for at least 5 minutes. Add oil and spread to coat bottom of pan. Place steak in pan and sear without moving for 4 minutes. Flip steaks and cook second side for another 4 minutes for medium rare. Time will vary based on thickness of steaks, so use a thermometer and remove when temperature reaches 130º. Remove from pan and let rest 10 minutes. Add a tablespoon of butter to the still-sizzling pan, scrape up pan bits, and spoon on top of steaks. Slice and serve.
Pear Balsamic Salad
Leafy greens (which Ben calls “basil salad” to avoid confusion with his preferred romaine)
1 pear, cored and sliced thinly
Aged balsamic vinegar
Bleu cheese crumbles (or parmesan cheese from the jar, AKA “shaky cheese”, if you’re Ben)
Pistachios (or not, if you’re Ben)
This salad is so delicious, and the best thing is that if you buy the greens that are prepped and ready to go, it takes about a minute and a half to put together. Also, the aged balsamic vinegar is so thick and flavorful, that you don’t need any oil to dress it. This omission of calories allows for the bleu cheese crumbles without much guilt!
Buffalo Cauliflower
1 head of cauliflower, broken into florets
1/3 bottle Buffalo wing sauce
On a parchment-lined sheet pan, roast cauliflower at 425º for about 15 minutes. Remove cauliflower to large bowl and toss with wing sauce. Return to sheet pan and bake another 10 minutes. To caramelize, switch to the broiler and broil a few minutes.
