Ruminations about steak culture from bavette to txuleta, asado to galbi, hot pans, live fire, dilemma, booze and salt.
Your steak horoscope for Monday: Bavette will surprise you. Look for it nestled on top of baby kale salad with toasted pine nuts, bacon, bacon dressing and a few scallions. Things can happen quickly—in 20 minutes or less. If you have a frying pan and about $12, you are well prepared for Monday’s adventures. (serves … More Bavette with baconized baby kale salad and toasted pine nuts
In the unlikely event you are left with extra steak from last night’s dinner, and you’ve managed to avoid devouring it the next morning on its own, there is the canapé: an assembly of delicious construction and nearly infinite variation. Your steak is cooked, and has been waiting in the fridge for this fate. All … More A steak-lover’s guide to canapés (and homemade crème fraiche)
The reverse-sear is certainly one of the most reliable, controllable and hassle-free ways to cook bigger steaks. It comes with other benefits, too. The meat cooks much more evenly right through from the crust to the centre, and the crust is significantly more developed (and so, very tasty) than it would be by searing, then … More Big steak masterpiece: some notes on thermal inertia and reverse-searing (and a recipe for the steak of your dreams)
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.
