Today's not-so-favorite moments included . . .
. . . cooking a lousy steak. I thought I had finally found a recipe that could help me cook it well, but the result was salty leather. Sigh.
Today's favorite moments included . . .
. . . checking my garlic's progress in the borrowed garden. It's lovely to stroll in a garden in the cool of the day.
. . . copying Anna's facial expressions in the mirror.
. . . giving Joy a hug.
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2 comments:
A couple of things about cooking a good steak: the cut of meat matters. Fatty meat is usually more tender, though worse for you. And nothing beats a good filet mignon or beef tenderloin for tenderness. Sadly enough, you actually do get what you pay for when cooking beef. Also, I like sprinkling the meat with salt and pepper and rubbing it in, and then broiling or barbecuing the meat. No fancy recipes required. What does help is removing the meat from the heat when you're still a smidge hesitant about whether it is cooked as much as you would like. It will actually cook a little more as it cools.
Good luck!
I like the simplicity of your recipe; I think I'll give it a whirl.
And yes - I'm getting the sense that you really do get what you pay for with steak. I read somewhere that one reason Ruth's Chris steaks are so fabulous (and expensive) is that the cows are given special treatment all their lives, then the meat is aged in a way that isn't really practical for a home cook.
Trying to replicate their steak at home is kind of like seeing an airbrushed photo of a model with an army of stylists and her own plastic surgeon, and thinking the average woman can actually look like that. Not likely.
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