Rib eye, roasted garlic lemon shrimp, risotto, Caesar salad

We had a very big anniversary this year and to celebrate, wanted a nice dinner.  Not a fan of eating out in the current state of the world but then we couldn't decide on what we wanted to order for take away.  We toyed with the idea of getting ingredients to cook something at home.  So that's what we did.  Fancy dinner out, at home.

The steak was a reverse sear rib eye from Serious Eats

A steak of your choice 1 1/2 inches thick

Salt and pepper 

1 tbs vegetable oil

1 tbs butter

Optional, salt and pepper your steak and place on a rimmed sheet over a wire rack overnight, uncovered

Cooking time, let come to room temperature 

Bake on a rimmed baking sheet with a wire rack at 200-250 and cook until the internal temperature is 105 for rare, about 20 minutes

Heat your a cast iron pan on high heat and add the vegetable oil until it starts to smoke then add the butter and wait for it to melt

Sear each side for 45 seconds and use tongs to get the edges too

No need to rest this steak so dig in 

*Don't try and use your toaster oven for this.  It won't work well.  The oven was in use for the below shrimp at a different temp.  Dinner will just have to be staggered a little bit.  

Champagne risotto via Antoni Porowski's cookbook.

Your regular risotto recipe but with champagne and lemon.

7 cups broth (I think we used 6 cups)

1 large finely diced onion

large pinch of salt

4 tbs butter

1 1/2 cups Arborio rice

1 1/2 cups champagne or white wine

Off heat, add 3/4 cup parmesan cheese

1 lemon zested 

1 1/2 tbs or juice of one lemon

Salt and pepper to taste

If you don't know the basics of risotto, go here.  

Lemon and herb roasted shrimp from Ina Garten 

1/2 stick or 4 tbs of butter

1 tbs olive oil

3 cloves of garlic

1 tsp chopped rosemary

as much red pepper flakes as you want, I was heavy handed and will do it again 

1 lbs 8-10 count per pound shrimp, peeled and deveined

Salt and pepper

1 lemon, ends cut off for the zest and the rest cut into 1/4 inch slices then again in half

more lemon juice

In a small pan, melt the butter and add the oil

Add the garlic, rosemary, and pepper flakes and cook over medium heat until fragrant

Turn off heat and add the zest of the lemon ends

Arrange the shrimp in an oven proof dish and tuck in the lemon slices

Salt and pepper the shrimp and pour over the butter mixture

Roast at 400 for 12-15 minutes or until cooked through

Remove from oven and add as much lemon juice as you want

Serve with bread for soaking up the sauce (this is also great if you've got grilled corn too)

And last bit, a simple salad

Butter lettuce, Caesar dressing with a little more parmesan on top 

Put some dressing in a large bowl and then top with lettuce

Toss gently and serve