School has begun to start in the southern US and we start here in Maine in just a couple of weeks. In a bit of a “hedging my bet” move, I decided that we should sign up for Butcher Box and receive a bunch of meat each month without needing to depend on the grocery store.

This certainly falls into the category of things that would probably be cheaper to just buy at the grocery store so it’s going to likely put us a bit more behind than I wanted us to be. In the end it’s less than $200 a month and together with the Blue Apron we’re receiving we are down to only needing to visit the farmers market every few weeks. And in a pinch we have plenty of rice and canned/frozen veggies, although it’s tough to get the boys to eat vegetables other than potatoes so to be honest I’m not even worried about that.

Out of the items we received in our first box was a gorgeous Top Sirloin Cap, it had to be an inch and a half thick and was the perfect size for the three of us. I ended up using up the last of our mini-potatoes and our asparagus. Dropping the potatoes in the oven at 400F for about 45 minutes and the asparagus in the same oven for about 30 minutes. I topped them both with olive oil, salt, pepper, and some ground granulated garlic that I keep in another pepper grinder.

The steak I did with just salt and pepper for its pre cast iron rest, then I heated a mixture of olive oil and about a tablespoon of butter in the pan, and when it started to foam I got to work on the crust. Once I have a good crust I added a sprig of rosemary to the oil mixture, some crushed garlic cloves, and a few sage leaves,. AND another tablespoon of butter.

I just ended up basting the guy by using a small serving spoon and just scooping the butter mixture on top of the steak, over and over again. It took about two minutes for the sage leaves to get a bit crispy in their butter bath so I transferred them to a small bowl and then pulled the steak out and put it in the oven with everything else and a remote thermometer set to 130F.

I think it came out pretty well and was good enough to bring both boys to the table without any effort from me.

No grill where we are and I must confess I’m very much looking forward to having a grill to use for stuff like this.