Since football pairs best with red meat for some reason, we decided to grill some steaks. Also, since no one would stand for me spending 3 hours cooking in the morning and making a giant mess, I wanted to keep it simple. After much conversing, we settled on steaks with a shallot and port butter with a side of secret potatoes. I'm not sure how she got the secret recipe, but since they were delicious, I imagine it was probably something pretty wild, which I
I made the butter the night before just because it was not feasible to do in the morning of the game. I told Jessica that we should get ribeye, filet, or NY Strip. I figured ribeye would be the best option since it is the least expensive, however; apparently the world went crazy when she went to buy the meat and the ribeyes were over $150, so we ended up with some even better porterhouse steaks. Great success!
Our goal was to eat at halftime, and the way the Bears were barely keeping up with the hapless Lions, we figured a disappointing end could be in store for us. The fact that it was against Detroit made it even more disheartening since you all know, or should know, about my deep animosity for Detroit.
As for my steak cooking showing that day, I would give myself a B-. Some of the steaks were cooked correctly, while others were kind of overcooked. I purposefully added time from how I usually cook steaks since the last steaks I cooked were woefully undercooked, but that was more likely caused by the steaks being exceptionally thick instead rather than the usual timing being off. Next time it is 4 minutes per side, and no more, E. Coli be damned.
The one thing that I made that surely shined through was the delicious shallot and port butter, which Mrs. Urgo kept and was apparently spreading on lots of other things in the following week(s). As we all know the Bears ended up winning because God hates Detroit. Here is the recipe for the butter, so you too can revel in the Lions losing the next time.
1 stick plus 1 tbsp unsalted butter
2 cloves of garlic, diced
1 shallot, diced
0.5 cups ruby port
0.5 cups cabernet sauvignon
pinch of cardamom
2 tbsp red wine vinegar
1. Take stick of butter out of the fridge or freezer and let it sit out for an hour or two to soften.
2. Melt the other 1 tbsp butter in a saucepan over medium heat.
3. Put the garlic and the shallot in the melted butter and cook until just starting to turn brown about 4-5 minutes.
4. Add in the cardamom and pepper and cook until just fragrant, about 30 seconds.
5. Pour in the port and cabernet. Bring to a boil and reduce heat to medium-low. Cook for about 20 minutes until wine is thick and syrupy and reduced to about 1/4 cup. Remove from heat and let it cool for a while until close to room temperature (you can put it in the fridge if you want).
6. Mash up the softened butter in a bowl with the red wine vinegar and a little salt.
7. Pour the reduced port and shallot mixture into the butter and stir together with a hand mixer or in a stand mixer with the whisk attachment.
8. Spread out some plastic wrap on the counter. Spread the butter mixture across one end of the plastic and roll it up in the plastic wrap so it looks like a burrito. Twist the ends to make it tight. Refrigerate for at least an hour or overnight.