And so for this installment, I want to expose you to a new show that I discovered. It's not a new show itself, but it is new to me. I found it just a couple of months ago when I was entertaining myself by surfing the internet. I stumbled upon the site www.thesamlivecast.com. Sam the Cooking Guy, as he is known, produces a livecast cooking show on his website three nights a week. Sam is not a classically trained chef, he's not on the Food Network, and he's not always safe to watch with your children in the room. But Sam cooks great food. Food that is simple and delicious. He shoots the show in his home kitchen (which is gorgeous and rivals most kitchens on television cooking shows) with his wife, sons and friends all part of the cast and crew. The show is live and what happens, happens. In addition to cooking, Sam is an entertainer and he waxes philosophical about daily life in such a way that becomes addictive. He seems to be equal parts Seinfeld and Lewis Black. Every episode also contains a signature cocktail.
I watch Sam's live episodes every Monday, Wednesday and Thursday night as I am able. They are broadcast at 6 pm pacific time and if I miss an episode I can always watch it on the site's archives. Several meals we cook in our home on a weekly basis have been introduced to us from Sam. Including the dish I want to share with you today.
One the Sam Livecast, he did an episode about sous vide cooking, which is the art of using hot water to cook vacuum sealed meat, poultry, fish, etc. In his episode, he cooked a ribeye in the sous vide and then finished it in a hot cast iron skillet to give it some crust. He also made a delicious topping for the steak that I just had to try. Here is the end result to wet your appetite before explaining how to make this umami filled dish.
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Ribeye topped with Tomato-Balsamic Sauce
My own version, which we make on a regular basis, is a ribeye steak that I cook entirely in a hot cast iron skillet. This method produces a delicious crust and allows me to evenly cook the steak. My cast iron skillets are easily my favorite cooking tools. I have on occasion smoked the steaks over charcoal to tasty perfections as well. What I want to share is the nugget of deliciousness Sam shared in this episode that deals with the sauce he applied to the steak more than the steak itself. So cook the cut of steak using your favorite method and to your desired doneness. If you cook the steak beyond medium then don't comment on this post. In fact, don't ever let me know because I will cry.
With your steak cooking or grilling or smoking away, it is time to make the sauce that is the topping. Heat up a small cast iron skillet so it is nice and hot. Turn the heat down to medium or medium low and put a tablespoon or two of olive oil in the pan. Toss in 2-3 cloves of fresh garlic that is finely minced and some finely chopped shallots as well if you wish. Stir to begin cooking. As the garlic becomes fragrant add in one cup of halved grape tomatoes. Stir often for one to two minutes. Deglaze the pan by adding a half cup of balsamic vinegar and begin reducing. Reduce the balsamic by half until it begins to thicken. Finish by tossing in a fair amount of fresh chopped basil and parsley. Salt and pepper to taste at the end. Pour this completed mixture over the finished steak and enjoy.
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Grape Tomatoes warming for the sauce
This sauce is perfectly balanced as the acid in the tomatoes is complimented by the sweetness of the reduced balsamic vinegar. As the vinegar reduces, it develops a sweet flavor and the herbs add the extra touch necessary to complete the dish. It is simple, quick and wonderful. Take the five minutes needed to make this sauce to top your next steak and I will guarantee it will be a regular item in your menu planning. If you do try it and enjoy it, then drop Sam the Cooking Guy a line on Facebook or through his site and thank him for the inspiration. I know i already have.
