Cabin-Cooking; Bone-in Prime Rib Steak

On the long weekend just passed, I decided to head out of town to the cabin. As well as making bread at the cabin, I also needed something substantial for my dinner so of course I visited Meat Craft, my local butcher in Port Moody.

Bone-in Prime Rib Steak
Bone-in Prime Rib Steak

Greg the Butcher set me up with a beauty of Bone-in Prime Rib Steak. At 22 ounces, it was a relatively large steak but, it was my intention to share the steak with my daughter. I do find it quite funny that the cow that the steak came from lived its life in the Nicola Valley and I go to Meat Craft in Port Moody to purchase it and then take it back to the Southern Interior to cook and eat it.

Bone-in Prime Rib Steak

As I like to do, I sprinkled both sides of the steak with a dry rub and let it rest on the paper while I let the cast iron pan warm up in the oven under the broiler.
Bone-in Prime Rib Steak

Then, once the pan was hot enough to make a dollop of butter sizzle and begin to brown, I set the steak into the pan.

Bone-in Prime Rib Steak

I set my timer for 5 minutes and then slid the pan with the steak into the oven under the broiler.

Bone-in Prime Rib Steak

The moment the timer sounded I pulled the pan out of the oven and flipped the steak over.

Back into the oven for another 5 minutes.

Bone-in Prime Rib Steak

And then, as nearly everyone has said in the comments on my YouTube videos of me cooking a steak – I let the meat rest for about 5 minutes before cutting into it. Yes, I let it rest!!

When I did cut into the steak, it was cooked just the way I like it – on the rare side of medium rare.

Bone-in Prime Rib Steak

Of course as I said, at 22 ounces that’s a large steak. So as you can see in the picture above, I did share the steak with my daughter.

Bottom line, at nearly $30, this was an expensive steak. But really, I only buy a steak like this once every couple of months and I enjoy the process of choosing it, watching Greg cut the steak, and then preparing the steak. It is a treat for myself.




Cabin Cooking; the Bread Making Edition 

Family Day is the newest stat holiday in BC so I did my usual routine and got out of the city. I headed up the Fraser Canyon to the cabin.

And as I usually do at the cabin, I got into experimenting in the kitchen. Seeing as I had one of my daughters with me and they are in a phase in which they love to use my iPhone as a video camera – we decided to make a video of me trying out a new bread recipe.

I do apologize in advance for the shaky video. As I said, the camera operator was my daughter.

The ingredients for my cabin bread:

  • 4 cups of whole wheat flour
  • 1 Teaspoon of yeast
  • 1 Tablespoon of sugar
  • 1 Teaspoon of salt
  • 1 Teaspoon of baking soda
  • 1 egg
  • 1 Tablespoon of butter
  • 1 3/4 Cups of water

I first mixed together the dry ingredients and then added the egg, beat that into the dry mix. I then cut the butter into the mixture before adding the water. I stirred it all together for a couple of minutes using a rubber spatula and then plopped the lump of dough into the already hot cast iron pan.

Into the oven for 35 minutes. Out of the oven onto the cooling rack to let it rest, and then sliced bread with butter.

That’s it. Try it.


Cabin Cooking; Brussel Sprouts

This week I took a quick trip to the cabin and as usual, I took the opportunity to cook a dinner of the foods that I enjoy – including brussel sprouts – without worrying whether the kids would eat it or not.

Brussel Sprouts
Brussel Sprouts

To start, I did my broiler-brussel sprouts. After cleaning them up, I sliced each sprout two or three times so that each slice was about the same thickness.

Brussel Sprouts with Bacon
Brussel Sprouts with Bacon

Next I sliced the bacon that I had picked up at Meat Craft Urban Butchery into pieces about a half inch wide and then layered it over the brussel sprouts. I hearty sprinkle of sirarcha sauce, a drizzle of olive oil and these sprouts were ready to get some heat.

Broiler Brussel Sprouts
Broiler Brussel Sprouts

I have to admit I was not paying attention so I can’t say how long these little gems were under the broiler – maybe ten minutes? I do know that I took them out at least once or twice and gave them a stir to make sure they were browned all the way around.

I love the way that some of them get smoky and almost burnt! The bacon cooked right down to a perfect little smoky bacon flavour gems and added just enough flavour to give a little flavour explosion. Great flavour combinations!


Of course the broiler-brussel sprouts were the “side dish” to my bone in pork rib chop. To cook that solid piece of meat I gave it a thorough coating of dry rub (I can’t remember the brand … Pete’s?) and then into the cast iron pan and under the broiler for 6 minutes.

Pork Rib Chops
Pork Rib Chops

After six minutes, I took the pan out of the oven, flipped the chops over, and then back in the oven for another six minutes.

And of course you may have noticed that baked potato. A beauty of a Russet potato baked without a tinfoil wrap so the skin was beautifully crispy and the spud inside was creamy. I dollop of butter mixed inside and then a couple massive spoons of Avalon Dairy 14% sour cream…wow.

Then I sat down and ate without hearing a single “ew I don’t like this…” or anything like that. It was an amazing meal, but you know, it was kind of lonely without my kids there with me. Even if they do complain about most of the food.

Cabin Cooking; the Porterhouse Steak

I snuck out of town to my cabin again, this time to measure the cabin roof and prep it for a replacement. And of course a trip to the cabin means I’m going to cook meat.

As usual, I headed down to see my local butcher – Greg the Butcher at Meatcraft Urban Butchery in Port Moody on Moody Street just off of St Johns.

Okay, I admit. At just under 22 ounces* this is a pretty massive steak. Enough for three or four people. Or enough for me.

The steak I bought is a new to-me “brand” of beef known as 1846 – a brand that signifies that it is grass-fed beef from a BC ranch, kept out on the range, not fed growth hormones or unnecessary antibiotics, and treated ethically by ranchers who care about the animals.

The bottom line – the steak had wonderful marbling of fat throughout making it extraordinarily tender and flavourful, because as more and more people are realizing, fat equals flavour.

To cook this exquisite piece of meat I did my castiron cooking routine – I put the pan in the oven for about ten minutes so that it was smoking hot. I added a dollop of butter and then lay the steak in the pan, on the melted butter.

I set my timer for 5 minutes and then put the steak, in the pan under the broiler.

As soon as the timer sounded I pulled the pan with the steak out from under the broiler, turned the steak over and put it back under the broiler.

That’s it. I paired it with a handful of heirloom tomatoes and green beans I picked up from a nearby farm, and lunch was ready. An incredibly tender and flavourful steak, cooked to medium rare with a couple vegetables on the side. Life is good.

* At 22 ounces and $27, this steak was more expensive than I typically purchase but WOW it was well worth it!!

A Blue Goose Organic Ribeye Steak

Before I head out of town I like to stop in and see Greg the Butcher at Port Moody’s Meatcraft Urban Butchery for advice on what quality piece of beef I should take and cook at my cabin.

Before I left for my most recent trip out of town, Greg connected me with a beauty of a little ribeye steak from Blue Goose Organics – a cattle ranch located in the southern Cariboo area of BC.

Blue Goose Organics
Blue Goose Organics

Greg was kind enough to cut down one of their full size ribeye steaks so that I could enjoy this little 7 ounce gem of a steak.

Blue Goose Organic Beef
Blue Goose Organic Beef

And seeing as I do not have a barbecue or a grill at the cabin (weird, right?) I use my classic cast iron cookware cooking technique – turn on the stove broiler, put the cast iron pan on the stove top to get it smoking hot, drop in a tablespoon of butter, and then place the steak in the centre of the pan.

Cast Iron Cooking
Cast Iron Cooking

Put the pan under the broiler, set the timer for 5 minutes and stand back and trust.

Once the timer sounds I pull the pan out, use my kitchen tongs to turn the steak over, place under the broiler for another 5 minutes and let the other side of the ribeye cook.

Ribeye and Veggies
Ribeye and Veggies

Once the 5 minutes is up, I pull the cast iron pan out, take the ribeye steak out of the pan and place it on a plate to rest for a few minutes.

Blue Goose Organic Beef
Blue Goose Organic Beef

With the way Greg the Butcher cuts my steaks, five minutes on each side under the broiler makes for a nearly perfect medium rare steak.

A shake of sea salt, a grind of fresh black pepper, and dinner is ready. Perfect way to spoil myself a little while away.


Cabin Cooking; Bread Making

On my most recent trip to my cabin, on what turned out to be the hottest day of the year so far, I decided to bake bread.

I have been reading and learning about making bread and decided to put my learning into action – on the hottest day of the year.

The bread that I decided to make is an ultra-simple method with no need for kneading; you just mix the four ingredients in a large bowl and let the dough rest for 12 to 24 hours.

Here is a video of my bread making experience –

Admittedly, the video that I have attached here is not my best work. I had to do a lot of editing to get it as short as I did so a lot of footage ended up on the cutting room floor. Also, some of my transitions are not as smooth as I would like. However, I keep learning and, the bread was amazing!!

Cooking the Gammon Bacon

Before heading out of town for a weekend at my cabin I visited the folks at Port Moody’s Meat Craft Urban Butchery to get some meat to take along. ¬†

I bought four slices of Gammon bacon and a monstrous strip loin steak (more about that piece of meat tomorrow).

Although it is more expensive than grocery store bacon, the $4 I paid for these four slices of Gammon bacon was definitely money well spent.

Gammon bacon is a combination of what Canadians call “back bacon” and a strip of regular bacon.

I cooked the bacon in a cast iron pan with the stove set to medium-high heat. The back bacon cooked a little slower than the strip of bacon so it was more crispy than I usually do.

Once the back bacon was just about finished, I cracked two eggs into the pan and did them up over easy.

The back bacon part of the Gammon bacon had a rich, ham-like taste to it. It was amazing.

And honestly, four slices was probably too much for one person and would have been enough for two people.

The Gammon bacon was a nice little treat for myself on my weekend away at the cabin.

If you want to try some unique bacon or quality meats, visit Meat Craft Urban Butchery at 114 Moody Street in Port Moody. They will set you up with whatever your heart desires!