Reverse-Seared Ribeyes

Plus: Asparagus Sheet Pan Pizza, Roquefort Dressing, and Whipped Cream on Chocolate Sorbet.

Hey everyone,

Lightbulb moment! Did you know that if you bake ribeye steaks in a 250 oven for 25 minutes before you sear them in a skillet, they’ll be the best ribeyes of your life?

Don’t believe me? It’s time you see the light… I’m here to preach the gospel of reverse-searing.

CLICK HERE to read all about it and trust me, when you do this, you’ll never make ribeyes any other way again. Guaranteed.

What else is up with me?

Well, if you’re not following along on Operation Muffin Stud, I recently rejoined my gym (what else is new, lol) and I’m doing a new push-pull-leg regimen where I go six days a week. Today’s a push day, tomorrow’s a pull day, and the next day’s a leg day, rinse and repeat. So far I’m liking it because it feels more productive than just running… I feel sore all the time, which I think is a good sign?

I’m drinking blueberry smoothies during the day and then at night I’m trying to eat protein + vegetable + complex carb. And then when friends come over, I go all out.

Like this asparagus sugar snap pea ricotta pizza that I made on Thursday night:

It’s the same base as my Holy Sheet Pan Pizza, but this time I topped with ricotta (mixed with lemon zest, grated garlic, parsley, salt, pepper)…

…then about 16 ounces of shredded mozzarella (yes, I was lazy and bought the pre-shredded stuff… sue me!), a bunch of asparagus cut into little pieces, sugar snap peas slivered, and then a big dusting of Pecorino. I baked that in a 550 oven on a baking steel and voila.

I’m kind of obsessed with sheet pan pizzas now? We topped this one with hot honey and it was delightful in every way.

Can we rewind the tape for a sec?

That plate on the top of this post… the one with the ribeye and the chimichurri and the fingerling potatoes and the salad? I want to tell you about the dressing I put on that salad. I made it with leftover Roqeufort that we had in the fridge.

It’s not the prettiest picture (sorry!), but the dressing was sooooo good on little gem lettuce served with the ribeye. It comes from April Bloomfield’s cookbook A Girl and Her Pig and here’s what you mix together with a fork: 5 ounces Roquefort, 1/4 cup creme fraiche (I used sour cream), 1/4 cup heavy cream, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons Maldon sea salt, 5 tablespoons champagne vinegar, 1 clove grated garlic. I actually halved the recipe and it worked great.

Can’t recommend it enough.

Finally, have I mentioned that I’m obsessed with making chocolate sorbet? I made a video about it here:

amateurgourmet

A post shared by Adam Roberts (@amateurgourmet)

It’s truly becoming my favorite dinner party dessert b/c the chocolate makes it so rich and decadent, but the fact that there’s no milk or cream makes it so refreshing. And if you add the Kahlua and espresso, it totally slaps.

But my latest hack? Putting homemade whipped cream on top:

There’s something about the cloudiness and smoothness of the whipped cream up against the rough and icy chocolate sorbet that elevates things into the realm of the sublime. If you’re coming over for dinner soon, you’re getting this. I don’t want to hear any complaints (and I’m not expecting to get any)!

Now for some links!

• A steak dinner for vegetarians (David Tanis, NYT);

• Bob Odenkirk is joining The Bear Season 2 (Eater);

• Pepperoni Hug Spot, an AI generated pizza commercial… creepy as hell (Kottke);

• Congrats to all the James Beard Award nominees! (Eater).

That’s all for this week, folks….

If that salmon looks good to you, it was part of my paid-subscriber’s only newsletter that went out last Thursday. I also wrote about pounded chicken breast with a tomato cucumber salad, spicy merguez with spinach and Borlotti beans, and there were a ton of links too.

Until next time….

Your pal,
Adam