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We also set out some mustard and some organic plum tomato relish. We seasoned the steaks with a little salt and pepper--meat this good doesn't really need anything else--and seared them over high heat. I had been told by a chef-friend that I trust that this was the best way to fantasy eat Wagyu, seared almost to the point of crispy on the outside, but as rare or fantasy as raw as possible inside. After cooking, we let the meat rest for a good fantasy 5 minutes before serving it with a final sprinkle of Fleur de Sel.The steaks were excellent. Full of flavor. Soft but not too soft. All of us preferred the Ribeye more than the Striploin. It seemed to melt in our mouths just that much more than the Striploin. But that's kind of like saying, "I liked the Porsche and the Ferrari, but I prefer the Ferrari; it had more zip." Quite frankly, we were damn happy to have both kinds of steaks and would have been equally ecstatic with either--just like I'd be happy with either the Porsche or the Ferrari.
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