I am pretty proud of my skills with a steak, having had a few good comments (like "Oh my god
, this is the best steak I've ever had"). But even tonight, where I treated my ribeye pretty cavalierly, it is so good. I think good quality steak is pretty hard to mess up.
I was cavalier because I took it out of the fridge, and instead of letting it rest and come to room temperature naturally, I was hasty and put it in the oven and turned it on, with the intention of hastening the resting. I left it in there longer than I should have, some juice came out and it was warm, however, a super hot pan and a few minutes of frying, and it is tasty as hell. I bought it from Smithfield market, Europe's largest wholesale meat market, and yes. Perfection.
PAstrychef wrote:Whilst camping over the weekend I made shrimp and grits with loads of cheese. I opened up the cooler to discover that I had packed without bringing any butter. I am ashamed.
I expect grits go extremely well with butter? I know shrimp does