eats

Blue Apron Review: Seared Steaks & Miso Butter

Every once in a blue moon, we splurge and purchase an “ingredient-and-recipe meal kit.” Most of the time, the splurge stems from a busy week, and we appreciate having everything laid out for us. Alternatively, sometimes Melissa forgets to hit “Skip” for the week, and we’re pleasantly surprised by one at our front door. This is what happened this past week. (Oops!) Either way, Andrea, Melissa’s sister, introduced us to the idea, and we’ve enjoying trying many different ones.

This week, we served up Blue Apron’s Seared Steaks & Mission Butter with Marinated Bok Choy, and it didn’t disappoint. We both think it’s a definite “do again,” and would give the recipe 4.5 out of 5 stars.

Here’s what you need to know, and what minor changes we made to the recipe to make it more “us.”


Here are the ingredients they send you:

  • 2 Steaks
  • 1 cup Sushi Rice
  • 10 oz Baby Bok Choy
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Mirin
  • 2 Tbsps Butter
  • 1 Tbsp Sweet White Miso Paste
  • 1 tsp Furikake
  • 4 tsps Yuzu Juice

We supplemented:

  • Olive Oil
  • Salt & Pepper
  • 1/4 cup Red Onion, chopped

Our Instructions:

Miso Butter
  • Place butter and Miso Paste in small bowl and set aside to bring to room temperature.
  • Once at room temperature, stir to thoroughly combine.
  • Your Miso Butter is complete!
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Butter and Miso Paste before combining.
Bok Choy Marinade
  • Cut off an discard the root end of the Bok Choy, thinly slice.
  • (Added step by us: Chop approximately 1/4 cup on red onions.)
  • Combine sliced Red Onions, Bok Choy, Furikake, Yuzu Juice, 1/2 Tbsp Mirin, and a drizzle of olive oil. Season with salt and pepper and set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  • Your Bok Choy salad is complete!
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Our Bok Choy marinating with added Red Onions.
Sushi Rice
  • Thoroughly rinse the rice. (DO NOT SKIP THIS STEP!)
  • Combine rinsed rice, large pinch of salt, and 1 1/4 cups of water, and heat to boiling on high.
  • Once boiling, reduce the heat to low.
  • Cover and cook without stirring for 15 minutes.
  • Once water is absorbed and rice is tender, turn off heat and fluff with fork.
  • Stir in half the mirin.
  • Your Sushi Rice is complete!
Steak
  • We decided to celebrate our recent Reverse Sear blog (by Bar-B-Chu), by reverse searing our steak.
  • Rinse the steak and pat dry with a paper towel in preparation to season with your favorite steak rub.  We choose Wassi’s Classic Steak for this recipe.
  • While the rub and the steak become friends, heat your grill to 250 degrees indirect (we did this on the Big Green Egg).
  • Once the grill is up to temperature place your steak(s) on the grate and let them bake for 35-45 minutes depending on what internal temperature you want.
  • When you are about 5-10 degrees away from your desired internal temp, remove the steak(s) and set your grill for 400-450 degrees direct heat.
  • Place you cast iron on the grate and add butter, bacon grease, or your favorite searing fat.
  • Add the steak(s) to the cast iron and cook for 30ish seconds on each side until crispy.
  • Once crispy, remove the steak(s) and let them rest for 5ish minutes
  • Cut into strips, plate, and ENJOY!
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Our bacon grease reserve for the reverse sear!
Plating
  • Pile rice and top with steak. Drizzle Soy Glaze. Top with Miso Butter. Add Boy Choy salad as a side.

Final Product: 4.5 out of 5 stars.

This meal was on point. We were starving, so the sticky, starchy rice was amazing and filling. The soy glaze added the perfect sweetness to the salty. The Miso Butter added the perfect combo of flavors. 5 out of 5 on that side of the plate.

The Bok Choy salad was a little bland, which is why Blue Apron lost .5 point overall. Because of its blandness, we ended up adding the touch of red onions. It balanced out the flavor, and made the side a little more refreshing. We were really glad to have some on hand.

Overall, this was definitely a great recipe! We’re glad Melissa forgot to hit “Skip” this week.

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Voila! Thanks, Blue Apron!
eats, extras

“Reverse, Reverse”….. Reverse Seared Steaks!

Our First Extra

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Joey, John, and Nick at Sunshine State Eggfest before they won People’s Choice

John Churey…. or Bar B “Chu” as we like to call him, is one of Joe and Melissa’s great friends from Joe’s time at Florida State University. Also an Insurance Wholesaler by trade, Chu is an “Egghead” (Big Green Egg Enthusiast) through and through! After all, he has enough of em to make an omelet…four to be Eggsact!! Not to mention he is head chef of “Risk It…. FOR THE BRISKET” BBQ Team that won the 2018 Sunshine State Eggfest Peoples Choice award, but that’s a post for another time.  In between weddings and insurance Chu loves hanging out at Wassis Meats in Melbourne, FL cooking, and talking all things Big Green Egg every Saturday with the Wassis Posse (Riverway Mike, Capt. Phil, Johnny Bacon, and the Crew). Come on by if you’re ever around the Space Coast!

We’re Eggcited to have Chu as the first “Extra Treats” guest blogger! Follow along his cooks on Instagram @bar_b_chu !

Let’s Start This Thing In Reverse

Love steak, but intimidated by all those Instagram pictures you’ve been seeing? Or looking to switch up your normal hot and fast grilling methods on steaks and chops? Introducing the Reverse Sear! Much like the name implies, the reverse sear is simply a traditional sear….in reverse. Traditional searing starts with searing initially, to create a beautiful crust before baking at a lower temperature until the desired internal temperature is achieved. The Reverse Sear is simply, the reverse! Start by baking steaks or chops at a low temperature (200-250 degrees) until their internal temperature is 5-10 degrees shy of your desired finished internal temperature. Once the steaks are close to desired finished temperature, take a hot skillet or grate and sear for that crunchy, flavorful crust  you would expect to find at the country’s finest steakhouses! Steakhouse quality, without the steakhouse price!

If that didn’t sound like enough of a culinary roller coaster for your taste buds, we stepped this up another notch and added bacon…grease to the equation. Render down some thick cut bacon ahead of time, set the grease aside, and enjoy a little bacon appetizer along the way!


Directions for Reverse Sear:

  1. Rub your steak with a generous amount of seasoning. For Beef I recommend Wassis Classic Steak, or Four41 Fat Henry’s.
  2. Fire up your Big Green Egg, letting the coals burn until smoke stops. Usually 15-20 minutes. Then set Egg for Indirect cooking (with ConvEGGtor, aka plate setter) and adjust vents accordingly to achieve 200-250 degree dome temperature. Return grate to Big Green Egg.
  3. Once the Egg is up to temp, place steaks on grate and let bake until internal temperature reads approximately 5-10 degrees shy of desired finished temperature. A Thermoworks Termapen is a great addition to any pitmasters tool box!
  4. Once steaks are 5-10 degrees shy of finished temp, set aside and cover loosely.
  5. Remove Grate and ConvEGGtor with a good pair of heat resistant gloves, (Blue Fires are my personal favorite), place grate and a Lodge Cast Iron Skillet back on egg, open bottom vent all the way and let the egg heat up for 5-10 minutes until skillet is very hot, leaving the dome open.  
  6. Place butter or bacon grease in skillet and let it heat up.  
  7. Carefully place Steaks in the hot grease or butter for 30-45 seconds per side, keeping a close eye not to burn.
  8. Remove Steaks from Lodge Cast Iron Skillet, and Enjoy Immediately! No Need to rest the meat when using the reverse sear method.
  9. Meat Sweats Commence!

Works on Pork Chops, too!

Feel free to try Reverse Searing on your favorite Pork Chops as well, you’ll love the results! You can achieve similar results with a gas grill/Sous Vide / stove top or any combination of culinary gadgets you have at your disposal, although I am partial to the results produced by the Natural Lump Charcoal, and the heat & moisture retaining properties of the Big Green Egg!

Follow along @Bar_B_Chu on Instagram!