Buono Appetito!

It's been too hot really to cook too much and I had run out of flour and couldn't bake. I went to Trader Joe's yesterday and re-upped on organic flour and unsalted butter for baking.

Going home I was in the mood for a good steak and decided to stop at Stump's Market in Bonsall, which used to be Daniels and is now owned by the owners of Major Market.

I have not stopped there since the changeover. The clientele looked a bit seedy, like they all had been riding their jeeps out at Ocotillo or something. Oh well, I made my way to the meat department and was amazed at the dearth of choices to select. It has been really pared down.

Basically I had the choice between Harris ranch steaks and wagyu in the meat case, both expensive. I don't think Major even sells Harris Ranch so they must be trying a new strategy.

I figured what the hell, go for it and bought a 1.21 lb. beautifully marbled Harris Ranch Ribeye.

I got home and noticed that the driveway was full of water, we got hit with a little squall. Very cool.

I pulled the phyllo shells out that have been taking up room in the freezer forever. 

I made a smoked salmon, cream cheese, caper filling and baked them for five minutes at 350°. 

Added a bit of basil and a squeeze of lemon and we were good to go.

I used a course kosher salt and salted and peppered my steak and gave it a quick pat dry after it came to room temperature.

I did a quick sear and then plopped into the oven for about eight minutes, until the probe registered a 115° internal temperature.

I reverse seared with butter very quickly and with our new freeze dried garlic, which doesn't seem to burn.

The steak was amazing, we let it rest for about eight minutes for carryover time, out of the pan.

It came out perfectly rare, just how we both love it.

Served it with the canapés and with Leslie's cole slaw, which is the best in the world and comprised of secret ingredients which she will not allow me to divulge to the public.

You ask her.