今日の夕食は、リブアイステーキでした。以前はあまり食べなかったステーキですが、この１年ほどは月１くらいの頻度で登場している気がします。いつものようにお醤油、みりん、蜂蜜でマリネして低温調理器で調理し、最後にさっと焼き色をつけています。ソースはマリネに使ったものと赤ワインとクリームとピンクペッパー。付け合わせはいつものように夫が大好きなポテトのドルフィノアとステムブロッコリーのニンニク蒸し炒め。とっても美味しかったです。

Today’s dinner was Ribeye steak. I think we’ve had steak once a month or so in the last one year, much more often than before.   As always, I marinaded them in Mirin, honey & soy sauce, my husband cooked them in the Anova (low temperature cooking gadget) and seared both sides of them in a frying pan afterwords. The sauce is the marinade, red wine, cream and pink pepper. The side dishes were my husband’s favourite potato dish – Potato Dauphinoise – and tender stem broccoli with garlic steam/stir-fried.  It was delicious.  They are very large so I left nearly a half and my husband also left some, so we’ll be having Thai beef salad tomorrow like we often do.