I marinated the steak over night, but when it was time to cook dinner, I failed to read the entire recipe card (which is apparently a problem of mine as of late. Much like Alexia on the Real Housewives of Miami when she kept insisting that Adriana’s boyfriend is married because she didn’t scroll down the clerk’s report to see that he was actually divorced).
So, since I don’t read, I didn’t see that you’re supposed to remove the steak from the fridge and let it stand for an hour before throwing it in the broiler.
So I had to pivot.
7:10 pm: I started with the salad instead and used a recipe for Roquefort dressing from the Betty Furness Westinghouse Cook Book (1954).
7:31 pm The dressing is chilling and it is SUPER salty. A bit of lemon helped cut it. But it wasn’t the best.
I start to boil the water for some boil-in-bag rice.
Boil-in-bag rice is weird. I can’t tell you exactly why. But it’s just weird.
7:49 pm rice in water! Steak in broiler!
8pm emptying rice into serving dish. Dusted it with a bit of Season-All.
8:04 pm the beef is reaching 103 degrees so it needs more time–an extra 5 minutes.
I think maybe it is because I didn’t bring the steak out of the fridge earlier.
But it browned nicely in the broiler. Resting for a hot minute:
8:11pm DINNER IS SERVED!
This was good. Marinating it overnight made a difference. And the sauce, although I would not call it zippy, was still a nice, barbecue-adjacent, condiment.
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Your steak looks absolutely delicious! Roquefort, Green Goddess and Russian/Thousand Island were the quintessential 70’s salad dressings’ menu choices— back in the good ol’ heavy-cholesterol, full fat mayonnaise days, lol.
I'd like to try this with maybe subbing a tomato-y ketchup (or even chili sauce) for the tomato sauce. And not to be "that gal" but as a rule ALWAYS )ALWAYS!) take steak out of fridge to reach room temp every time. I don't read recipes either and rarely use them but this is a rule you'll never have to worry about missing in the instructions if you keep it in mind. Some butchers even say you should take a good cut of steak out for the day before cooking it!
I've always wanted to try a Rocquefort dressing (I know it's basically like blue cheese). I didn't realize they were vinegar based. Did you double the vinegar or keep it as is? If you're looking for a creamier blue cheese dressing for a wedge salad or for buffalo wings, my favorite is Amy Sedaris' from her 1st book. The only change I make is subbing garlic powder for fresh garlic as I think fresh is overpowering for a blue cheese dressing but a little powder gives a nice hint. It is an EXCELLENT dressing/dip.