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)
Here is a fire with purpose, and a simple recipe for delight. Asado has the confusing honour of being both one of the most transcendentally gratifying ways of cooking beef to perfection while also being the nickname for beef short ribs. The style of cooking and the nickname belong to Argentina, a place I’ve lived in … More Asado: a love story (and a recipe)
Without the Pampas, there would be no asado argentino, and that would be sad, indeed. Here is a very short long-history of the cow’s promised land. Said the cow to the sky: “Give me a home, where no buffalo roam, where no deer nor antelope play, nor any other competitor. And while you’re at it, hold … More The Pampas: a cow-eyed view
Watching steak cook gets those juices flowing, and this may have been crucial for Paleolithic humans, having kicked a diet of mostly fruit, many thousands of years earlier. In the warmer months at home in Toronto, I cook outside nearly every day over a combination of natural charcoal embers and live fire from wood I’ve … More Paleolithic Cooking: Some Wild Conjecture
With nearly one cow alive now for every four people on earth, the nagging question is how did this happen? The short answer: luck and persistence. It seems fitting that Mission Steak, devoted as it is to its meaty subject, should begin with an entry on the animal responsible for it all, Bos taurus, the … More Bos taurus: How the cow?