Blackened Rib-eyes and Brown Sugar Bacon Green Beans

Blackened Rib-eyes and Brown Sugar Bacon Green Beans

 Ingredients:

1.  2 Rib-eye steaks ( bone in or not) 
2.  2 14.5oz cans of green beans 
3. 3 tablespoons of dark brown sugar 
4. 1/2 pound thick cut bacon ( cut into pieces) 
5. 2 sticks salted butter 
6. one shot of bourbon ( dealers choice here)
7.  Cayenne pepper, garlic salt, salt, and coriander 

WINE PAIRING: Cabernet Sauvignon

Directions: Steak

1. Take steaks out and let warm to room temperature.
2. Pre-heat a cast iron skillet to medium heat. 
3. Melt two sticks of butter in a microwave safe container. Mix in bourbon to melted butter 
4. Mix spices together. 
5. spread melted butter over steak and sprinkle with spices. 
6. Put buttered and spiced side of steak down on skillet 
7. On the non skillet side of steak, butter but do not spice until ready to turn over steak. 
8. After four minuted flip steak over. Cook for three minutes on other side. (This is for medium rare, aka how a steak should be cooked) 
9. Take steak steak off and let sit for at least five minutes before cutting into. 

Directions: Green Beans 

1. Cut pieces of bacon into what ever size pieces your heart desires. 
2. Cook cut pieces of bacon until 75% done. 
3. Add green beans and brown sugar. 
4. Cook until bacon is done and all green beans have an even coat of brown sugar 
5. Serve and enjoy. 

Hello all, 

I am writing today with a heavy heart. I had perfection in my hand but lost it. I had the steaks done to perfection, but the wife was running late. When the wife appeared the steaks were cooled, and this could not stand. I, in a fit of "brilliance", put the steaks back in the pan to warm them. I sadly burned the outside of the steak; but, never fear, the inside was done amazingly. So follow the directions and learn from my mistakes and you will be fine. You will be glad to know your favorite chef did not let you down completely. The green beans were a resounding success, meaning there was none left over. That has to count for something, right? 

To blacken something in cooking is to coat the desired product in an oil of some sorts then coat with seasonings and cook. This method was pioneered by renowned New Orleans chef Paul Prudhomme. The reason to coat the surface of the meat in an oil before spicing the meat is due to the effect of osmosis. I will go into more detail about this in a later post. 

The wine pairing for this meal is a Cabernet Sauvignon. This is a no brainer, home-run wine pairing. Steak itself is a very palette heavy food and the Cabernet is strong enough to counter act this and cleanse your palate, so that every bite is as good as the first. The Cabernet will bring out the notes of any heat spices you use in the meat and the heaviness of the steak will bring out the fruitier notes of the wine. All in all, an excellent pairing that one can not miss. 

'Till next time, eat, drink and be merry! 

Cody