USDA Prime, aged.
Reverse seared. Oven cooked at 250℉ for 45 minutes to 115℉ internal temperature then seared stovetop.
Asparagus coated with beaten egg white with honey (to make it sticky) then again in grated Parmigiano-Reggiano with panko bread crumbs (sprayed with oil).
Lettuce, tomato, avocado, seared red bell pepper, mushroom, apple, thick cut bacon, pineapple, watermelon (not that great this time of year).
Homemade blu cheese dressing. (All ingredients were chilled when I made it, thinned with buttermilk to desired pourable consistency, then when chilled again overnight the whole mass thickened considerably to sour cream consistency. Nonetheless delicious beyond anything that can be bought pre-made. It goes with everything including the steak.)
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