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Written by Superhuman
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Thursday, 17 January 2008 |
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An occasional thick, juicy steak makes life worth living. Add a good bottle of wine, a little French bread, some veggies and a hot babe
and it doesn’t get much better than that. Start with a choice piece of porterhouse, T-bone, rib-eye or strip steak that’s at least 1” thick. Put some olive oil in a large cast-iron skillet, sprinkle it with salt and place it over a hot flame. After the skillet is practically smoking, throw on the steaks, leaving space between them so they can breathe. Adjust the flame so you cook but don’t burn the meat. Cook one side for 6-8 minutes, depending on the thickness. Turn the steak, add fresh ground pepper and cook the other side for about 6 minutes. Cook it for a few minutes more on medium heat if you want the steak served medium or well done. It helps to start off with quality steak. Truly memorable beef is corn-fed and aged at least 40 days. (The Wall Street Journal, Feb. 24, 2007)
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