Ruminations about steak culture from bavette to txuleta, asado to galbi, hot pans, live fire, dilemma, booze and salt.
If you live in a colder climate, like me here in Toronto, there is a sometimes frustrating span of unsettled “spring” where the sun shines high at noon, but it’s still too cold out for much to grow. I’ve been caught more than once impatiently planting tomatoes before the well-advised never-before date of May 24th, … More Prime rib steak with charred potatoes and kale
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 masterful Adam Perry Lang and prime rib extraordinaire.
