Delicious steak dinner

So it has been suggested to me time and time again that this blog is out here sitting around, just waiting for me to come post something on it.  I really didn’t have a clue what to do with that, but seeing as how recently I’ve begun taking pictures of the food I’ve been making, that seemed like a reasonably decent thing to go with!  So to begin this amazing adventure, here’s a steak dinner I made a while back (I am playing catch-up here).

Steak with peppers and steak fries

This was a really delicious meal involving a New York Strip, some baby yellow and orange peppers for a kind of garnish and sauce, as well as some cheesy Parmesan steak fries with herb seasoning.  I really loved how the peppers complimented the steak, and of course steak fries totally rock!

Steak with rosemary infused butter:

1 New York Strip steak

1 tbs. Butter

1 sprig of Rosemary

Kosher salt & Pepper

Lightly coat both sides of the steak with some kosher salt and pepper, and allow to come up to room temperature.  Then heat up a heavy skillet on and add the butter and rosemary.  Allow the rosemary to infuse into the butter for a few minutes, being careful to keep the heat low enough so the butter does not burn.  After the butter has been infused with the rosemary, remove it, and gently put the steak in the skillet, allowing it to cook for about 4 minutes per side for medium rare.

Bell pepper sauce:

1/4th of an Orange or red bell pepper, cut into thin strips

1/4th of a Yellow bell pepper, cut into thin strips

1/3rd of a Red onion, cut into strips

1/2 cup Beef stock

1 tbs. Butter


In a medium skillet, heat the butter and the onions until they begin to become translucent.  Add the beef stock and pepper, then allow to simmer until it has reduced and become thicker, then add the bell peppers and allow them to become soft, then serve over part of your steak.

Parmesan steak fries:

1 medium to large Russet potato

1/2 cup Parmesan cheese, grated

1 tbs. Fresh rosemary, finely chopped

1 tbs. Dried basil

Olive Oil

Kosher salt

Heat your oven to 350F, and while it’s coming up to temperature, slice your potato into wedges, rinse under cold water briefly and then pat dry.  Drizzle wedges in olive oil, then lightly coat them with your spices.  Place wedges upright  into oven, allowing them to bake for 15 minutes.  Remove potatoes, then sprinkle with grated Parmesan cheese, and return to the oven for another 10-15 minutes, or until the outside is browned and the interior is fluffy.


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Completionist Life #2 – Wizard

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A melee focused wizard build, that grabs Pale Master 2 for the new perma lich form in Update 7, with it’s negative energy healing via Death Aura, and the extra temporary HP along with the extra fort and con, it should be an interesting mix to try. And you always have the option of toggling off lich form for content that requires a lot of reconstructing.
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Completionist Life #1 – Fighter

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This build isn’t really recommended for use at level 20, as you’re missing out on Kensai 3 for relatively minor benefits at 20. Having full UMD, extra monk saves, extra monk feats, evasion, handwrap capability,  is all significantly better than being able to get Kensai 3 on your last level when you’re TRing right away.

Warforged, Lawful Good, 17 Fighter/2 monk/1 rogue, 34 point
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Elven Melee Favored Soul

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A melee based favored soul, designed for group healing while putting out solid melee DPS. Only offensive casting will be blade barrier for mass killing, with melee to mop up evasion mobs.

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Warforged Sorcerer

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