Salad is nice, but it's not steak.

Ruminations about steak culture from bavette to txuleta, asado to galbi, hot pans, live fire, dilemma, booze and salt.

Steak HQ

Video of the week

Ribeye sous vide. This seems delicious, but unnecessary in my view. Reverse sear it just as effectively. But whatever. Looks fabulous, and I love the salt.