Against my partner’s better judgment, I can’t keep this a secret any longer. As you have no doubt learned about us already… Fleischer and I are “flavor junkies!” That’s different than simply being a chef or your typical “foodie”.
As an example, there are well prepared steaks… and there are life-altering steaks. Fleischer and I have kept one of our most closely guarded recipes for the most flavorful, succulent and tender steaks locked away for far too long. I would love to take credit for this recipe, but it was introduced to us while visiting a wild-game lodge in Texas many years ago. The cook (he refused to be called Chef because he said until the title Kitchen Chief was spelled correctly he wouldn’t accept it) actually used the recipe on Elk steaks. To this day, they were the best pieces of beef I have ever tasted.
Anyway, once we finished our steaks… we decided to approach the “cook,” to find out how he made such a juicy and flavorful piece of meat. At first he was reluctant to share his family recipe with “foreigners.” (Just so you know… anyone born outside of the State boundaries of Texas was considered a foreigner.) However, Fleischer noticed he was drinking some Kentucky sipping whiskey (the only foreign product worth importing into Texas… so we were told) and used Bourbon as the common ground to build his trust.
Once we admitted that we didn’t really appreciate the fine difference between American Whiskey and Bourbon… he opened his private liquor cabinet and proceeded to give us a crash course in the subtle (and not so subtle) differences between whiskey and Bourbon. After about two hours of “sipping and lipping” as he called it… he cracked! He declared that we both passed muster and he simply said, “…write this down,” with a sly smile.
Over the years, Fleischer and I tried to refine the original recipe by adding our own twists to it. In each case, while we were satisfied with the outcome… we always gravitated back to the original recipe. Having now prepared steaks for family members and Potentates alike, using this recipe… we decided our loyal followers deserved this amazing flavor-formula once and for all. So here it is. Write this down.
That’s it! While the recipe itself seems rather simple and uncomplicated….this reverse-sear approach to cooking premium cuts of beef will make it impossible to ever prepare a steak any other way. We also use a variation of this recipe for the outdoor grill using Applewood smoking chips.
As I said, Fleischer wasn’t too keen on us sharing this closely guarded secret but he finally came around when he realized that the clients who cook for their families and friends with our cookware… are part of our family too. Before I end this latest treatise, let me leave you with a few additional thoughts.
First, you will notice that our frying pan went straight from the oven to the stove top. Don’t let that concern you as our pans are rated for up to 450F use in the oven. Second, we have a killer recipe for mushrooms that goes great with a steak that I may be able to talk Fleischer into sharing in the near future. Third, keep this recipe in the Fleischer & Wolf family… now that you are a part of it.
I never did tell you what we were doing at that wild game lodge did I? Well that is a story for another time……maybe after I have some small batch Bourbon I will be in the mood again for “sipping and lipping,” and I will share that tale with you. You won’t believe it…