The MeatMaster came over and we made fresh MassimoMeat Porterhouse and Ribeye -- the MeatMaster's technique is reverse sear (the sear takes place in Duck Fat he has previously rendered we then used to sear in cast iron heated to 400). We put these in the ovens at 225 with Bluetooth Thermos and warmed to exactly 102 before searing. The MeatMaster gave MassimoMeat his highest rating yet -- and he is a tough crowd when it comes to meat (always complaining -- a card carrying member of the no joy no luck club -- but not tonight). Not shown here are the oysters from Maine we started with, and my homage-to-the-original-Palm side dish of caramelized onions, mushroom, red peppers and pimientos (at The Palm the topping for steak ala stone). Plus Peter Luger sauce and St. Elmos horseradish. Wines were Paul Pernot Montrachet (with the oysters), 2011 Gros Richebourg, an 89 La Miss (I really love La Miss), and a BV reserve. Not fucking around, no sir.
