Red PrimeSteak OKC

It's been a while since I've done a resaurant review, partially because "everyone" seems to take photos of every meal they eat and I am not "everyone" and had thus stopped doing so, and lets face it, a food blog without the visual just isn't as good. That being said, I had the most amazing meal last night! So good that photos or no photos it demanded attention. Lucky for you, the resaurant website had photos of most of the deliciousness!

This week we had a Celebratory Dinner at Red PrimSteak in Oklahoma City. Red is a well known for their amazing Prime meats, wine list and of course their red neon lights. The service is great and the food is even better. Here's the rundown on the delicious dishes.

RP Tomato Salad
This salad is a perfect Caprese Salad +; the + being fried green tomatoes. The mozzarella was perfect, milky and fresh; balsamic redux and basil infused evoo hit all the right notes. And the fried green tomatoes? Amazing! I make pretty amazing fried green tomatoes, but these, oh my goodness, mouthwatering deliciousness!  The RP's Tomato Salad was the Perfect Start to the evening.
The RP Tomato Salad earns 5 of 5 stars

Prime Sirloin
Normally I'm a Ribeye girl, but I was sold on the 10 oz Prime Sirloin, and it was superb. At Red Prime, each steak comes with your choice of Rub and Sauce. I chose the Blue Cheese Rub with Red's Custom Steak Sauce. Now, we are taking about Prime meat here, so you know it's going to be good, but this steak, oh this steak, was melt-in-your-mouth, i-can't-wait-for-my-next-bite amazing. It was tender, perfectly aged, seasoned and cooked to my preferred medium-rare +. When it comes to steak I'm normally a purest, no sauce, basic rub - but since these are part of the allure of prime, I had to try them. The blue cheese was bold and flavorful, the Red steak sauce was bold and deep. It was a perfect medley of flavors.
The Prime Sirloin earns 5 of 5 stars

Green Chile Mac
I've said it before and I'll say it again, I love a good Mac and Cheese. Red Prime did not disapoint. The Green Chile Mac was rich and creamy, with a kick. A bit too much of a kick  for me, but the overall flavor was amazing.
The Green Chile Mac earns 4 of 5 stars.

Chocolate Spoon Cake
To top off the night we had the chocolate spoon cake, a rich nutty, slightly gooey chocolate cake topped with vanilla ice cream and served with salted carmel sauce and poached cherries. The cake was sweet and rich without being too rich, the carmel sauce was divine - the perfect blend of sweet-salty goodness. The ice cream was standard, nothing to write home about, but it completed the dish. The cherries fell flat; they were bland and the texture was off.
The Chocolate Spoon Cake earns 4 of 5 stars

Red PrimeSteak is a must eat. The food is divine and the service is outstanding. Overall Red PrimeSteak earns a 4.5 of 5 stars.

*Photo Credit http://redprimesteak.com/

Real Women Eat Steak

I am a Montana Girl. I like Steak. When I was in high school I hadn't yet broke the 100lb mark but I could put away a steak like a rough-riding, cattle-herding cowboy. If I never ate a steak again, I would probably still have had my fair share for a lifetime. But I will not stop eating steak, it's just too delicious! Though my appetite has shrunk and my taste buds have been broadened I still love a good steak, just a smaller portion than I indulged in as a teen. Eating Beef in good for you - so long as you don't go overboard. Remember Portion Control is Key! A proper portion of Steak is the size of a deck of cards - which is usually 1/2 to 1/3 of the steak your butcher will cut for you.

I don't cook steak much because I still haven't perfected it and every time I cook one all I can think is "I want one of Dad's steaks". My dad makes great steaks - so long as you stay in the kitchen with him so he doesn't over cook it! Dad and I have very different polar opposite ideas of when a steak is done. I prefer a nice Medium Rare + just one second past medium rare. Dad on the other hand likes his black, jerkified, leather - if he sees pink it gets flamed to death. But Dad loves his "raw meat" eating daughters and makes a mean Medium Rare for me and a cringe worthy bloody Rare for my sister.

Anyway, back to the steak at hand. I am getting better at cooking steaks, thanks in part to my beautiful Staub Grill Pan. When it comes to steak I am a purist. I don't like sauces or toppings. I eat steak for the bold flavor of a good hunk of beef. But it's your dinner, so spice it up however you want - if you like to pile on grilled onions or smother it in sauce go for it. But here is the pure, simple meat of things.

The Deets for 2
1 New York Strip Steak
Lawrys Seasoning Salt
Montreal Steak Seasoning
Olive Oil
1 Hot Grill

The How To
First, Don't cook a cold steak - let the steak get to room temp before you toss it on the grill or in the pan(it takes about 20 minutes from fridge to room temp)
Cut Steak into proper portion size
Lightly Brush Steaks with Olive Oil
Lightly Season with Lawrys & Montreal Steak Seasonings (I do a quick sprinkle of each on both sides of the steak - going lighter with the Montreal Steak Seasoning)
Heat Grill Pan to Medium-High
Cook Steaks 4-5 Minutes on Each Side - only turning once - once you flip it leave it alone (the grill marks on the closer steak were decorative and done during the "side one grill") {continually flipping your steak or removing and reheating it will cause it to be tough}
Turn off pan and remove from heat, letting the Steaks sit for another 2 or 3 minutes
Remove from Pan and let Steaks rest another 5 minutes before cutting or serving

Add a fun side like Grilled Veggies, Scalloped Potatoes and a Salad and dinner is served!

Plate, Pray & Enjoy!

Steak Quesadillas: A Quick Fix for the Midweek Rush

Quesadillas are a great quickie meal. There are so many varieties, cheese, veggie, chicken, pork, steak...  Quesadillas are great because you can do the prep work ahead of time and have dinner on the table in about 15 minutes total.  Today's version used extra steak from last night's dinner.
*Time Saving TIP* On nights that I have extra time in the kitchen I try to plan ahead for busy days and cook up a little extra, whether it's making extra servings of the entire meal for leftovers, chopping extra vegetables or cooking an extra chicken breast, chop or steak to add to the next days meal.  Planning ahead is way easier than you'd think and it saves so much time!

Back to the Quesadillas! Here is the simple version of a Quesadilla.

The Deets
(for 2)
4 Tortillas (I used Whole Wheat)
1/2 Steak cooked and seasoned to taste
1/2 Cup Shredded Cheese
6 Mushrooms
1/2 Jalapeno
1/2 Tomato
add other toppings as desired

The How To
Heat Skillet over Medium Low Heat
Spray with Cooking Spray
Add Tortilla & Toppings
Cook until Cheese Bubbles

Once Cheese begins to bubble, remove from pan and place on baking sheet
Top with second Tortilla
Place in Oven and Broil on low until brown, about 3 minutes

Add some black beans & a salad and dinner is ready. (Yes, even on Quesadilla night you still need to eat your greens)

Plate, Pray & Enjoy!

The Historic Cattlemen's Steakhouse

Every town has one of those places, the one you "have" to go to.  Often they get all hyped up and you end up disappointed in the end.  Cattlemen's is NOT one of those places.

Cattlemen's is celebrating it's 100th anniversary this year.  There is a good reason it's still in business after 100 years: great food, pure and simple.

Cattlemen's is still located in its original building on Agnew St in Stockyards City. The walls are dark panelled, the booths are deep red and there's a whole lot of cowboys stoppin' in for "supper"

Dinner is plain and simple:

House Salad with House Dressing

a ranch-like dressing but "more creamy and less salty" (this is what I was told, since I'm not really a salad dressing kind of girl)

Husband ordered Shrimp and Mashed Potatoes.  The Shrimp were lightly coated and perfectly seasoned.  Husband rated them 4/5 stars.  

I went for my favorite cut - the Rib Eye.

This was the best steak in my recent memory.  It was perfectly cut and perfectly cooked to Medium Rare +.  Melt in your mouth perfection. The steak was perfect on it's own, but once they added the Au Jus Wow!  Too good for words. 5/5 stars!

And who can forget the rolls...mmm

Our dinner companions. 

 If you're in the mood for a great steak Cattlemen's is a must.

The history is an added bonus.