One of the reasons why I've never been attracted to restaurant work is that I get tired of cooking the same ingredient the same way, over and over again. Even when I perfect a technique through practice, I'm generally ready to move on to the next challenge. In this case, I decided to cook the steak vertically. It wasn't thick enough to stand up on its own, so with the addition of a bamboo chopstick I was able to provide some stability. I slow cooked the 2½ lb. monster at the "Warm" setting of the oven (around 175°F) until the probe thermometer read a lovely rare 125°F internal temperature.
I was pleased with the final result. The major benefit of this method is that it slowly renders out some of the fat while providing even cooking all around. Downside? You can really only do it with a thick Porterhouse or T-Bone. I think a ribeye hung from a hook or string might just fall off due to tenderness. The steak carved up nicely, easily feeding three people with leftovers for salads the next day... and one diner gnawed on the bone for some of those hard-to-reach morsels. (No shame in that, I've done it myself many times.) For sides, I steamed broccolini with lemon wedges and roasted my dear golden beets for an hour before slicing them up and further cooking with olive oil and Chinese five-spice powder.
We tried a couple of wines that evening, but the others go along with future themed posts. However, the odd man out was the NV True Earth Red Blend $13, Mendocino, California. 52% Cabernet Sauvignon, 43% Merlot, 5% Petite Sirah. This is a 100% organic offering from the irreverent guys at Three Thieves. Black pepper, cherry, creamy finish, tart raspberry elements. On the old Venn diagram it falls smack dab in the center of bargain, organic, and mass-produced, what some call "corporate organic". But it's a fun little wine that will be great with burgers from the grill later this summer. Whether those burgers are made from cheap ground beef or free-range buffalo is your choice entirely.