Tales from the Man Cave- Meat, Bourbon and a Cuban Cigar

Meat, bourbon and a Cuban cigar… Is there anything more manly?

Last Friday I got my hands on a couple Reid’s Artisanal Butchery steaks. I purchased a 13 oz. 45 day dry-aged Strip and—thanks to a late house warming gift from some amazing neighbors—I also got a bone-in Rib Eye. Since I had these excellent cuts of meat I wanted to try something new. My wife and I couldn’t have this taste test alone so we invited Greg “The Butcher” and Leah “Mama Needs Wine” Reid over for a feast. I had been dying to try this technique I had been hearing about—the Reverse Sear—and this was the perfect occasion to try it out. For those of you who don’t know, the Reverse Sear is the process of slowly cooking the steak to just below your preferred temperature, then searing it on high for that delicious crust at the end. You can do this in an oven or on a BBQ, but I decided to bring it to temperature on my smoker. The results were pretty amazing. Despite slightly over-cooking the Strip, I can say these were easily the two best steaks I have ever cooked, and as good as any steak I have paid good money for… I am looking at you Gordon Ramsey, I want my $60 back!

The Rib Eye was the crowd favourite, but it had the advantage of being a perfect medium rare. That being said, the flavour of the Strip won me over, especially the next morning when I paired it with my eggs. We accompanied these tremendous steaks with grilled corn, smoked beans, bacon mac and cheese (all the Velveeta), beer can chicken, and some chanterelle mushrooms Greg fried up. I am seriously getting hungry right now, and am a little jealous of past Sean and strongly encouraging future Sean to make this meal again soon.

The Drink and Who Made It

Now just eating a good meal is great, but it is important to have good company and good drinks to go along with it. For our dinner drinks we decided to break out my second liquid love—Bulliet bourbon (coming to a Man Cave post soon)—to make some Manhattan’s. I had recently made some homemade Luxardo cocktail cherries—I’m so fancy and also cheap—so Greg mixed up some sweet vermouth, a little of the cherry juice, and poured the best Manhattan I have ever had. And then a second… third… perhaps even a fourth to make sure the first wasn’t a fluke. It wasn’t a fluke.

After eating a great meal, getting a nice bourbon glow, and enjoying good company, we ended off this beard-growing evening with a Fidel Cohiba on the Man Cave patio. This is going to go down as one of my best nights of 2016 and will be pretty tough to beat in years to come. A special shout-out goes to Mama Needs Wine for bringing some pre-dinner bubbles and my gorgeous wife for being the hostess with the mostest and cleaning up after I used everything in our kitchen to cook.

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