Steak Enthusiast

Who doesn’t love bacon? And if it’s mixed with beef? Fuhgeddaboutit!!!

This amazing recipe is for a decadent, bacony sauce you can serve with so many different dishes — roasts, steaks, beef tips . . . you name it!

Be creative and you just might create your new favorite meal! And choose from these different bacon flavors to give it your own twist!

Bacon Hollandaise Sauce

Ingredients

• Egg yolks – 3
• Lemon juice – 1 ½ oz
• Reserved bacon fat (from hickory smoked bacon) – 7 oz
• Salt and pepper – to taste

Method

1. Melt bacon fat so that it is a liquid, but not hot.
2. Place egg yolks and lemon juice in a stainless steel bowl and whisk until frothy. Place metal bowl over a pot of simmering water and whisk constantly until it’s ribbony and has tripled in volume. It should have a light but firm consistency.
3. Remove from heat and very gradually add bacon fat until it is all incorporated.
4. Taste and adjust seasoning with lemon juice, salt and pepper.
5. It can be heated back up over a double boiler a little if needed, but don’t let it get any hotter than 140 degrees or it will break.

This is how I spent the weekend before Thanksgiving. I was pampered by my husband with boneless ribeyes and strip steaks.

Hey, that’s our idea of romance so just go with it.

It was chilly, but he braved the backyard and grilled up his love in the form of some tender, juicy beef. All for me. I’m a lucky girl.

I equate so many things with steak that I’m afraid I’d be lost for symbolism without it. When my husband got a new job we celebrated with a steak dinner. Anniversaries – every year? Steaks. Birthday dinners? Steak.

Where would I be if not for steak? What would we reach for?

I shudder to think.

Good thing I don’t have to. There’s enough bad news in the world right now. Let me have my steak!

Hey, the weekend is here. . . think I’ll celebrate . . .

So, this stuff is truly high quality. It’s for serious, serious beef lovers. Luckily, that’s me!

And YOU – if you’re reading this! *wink*

The story goes that there is a specific line of Wagyu cattle bred in Kobe, Japan, that is out-of-this-world tender. There are all sorts of stories (possibly tall tales) about them being brushed several times a day by their handlers and being fed a fine quality beer daily.

I don’t know about all that, but I do know that this beef has been a delicacy for many, many years. Someone was bright enough to bring some of the line over to the U.S. to breed it here. And the rest was history.

My fave place, Kansas City Steak Company, now has this Wagyu American Kobe beef so now I can enjoy it at home rather than some steak joint where they won’t have my Teriyaki sauce.

Hey, that’s the way I like it and it’s my house.

I cannot wait to get my hands on a Kobe ribeye. The intense marbling is what makes these steaks so tender and flavorful. Really, a higher stratosphere of quality. Just what a steak lover is always looking for.

You can click here to see their selection and try some for yourself. Take pictures and let me know how your experience is!

And if you’re in the giving mood this holiday season, these babies make quite an impressive gift.

My mouth is watering now just thinking about it . . .