Pasta dough from scratch but it took longer than expected to get the pasta in and out of the pot so the butter went from brown to dark brown. Still tasty. Sage and garlic from the yard.
Steak was free.
Cost per person: $2.50
Pasta dough from scratch but it took longer than expected to get the pasta in and out of the pot so the butter went from brown to dark brown. Still tasty. Sage and garlic from the yard.
Steak was free.
Cost per person: $2.50
That steak looks done to perfection.
Pat dry, salt, pepper, let rest for 30 minutes, pat dry, pan with butter on medium high heat. 2.5 minutes per side. Tent for 10 minutes.
Salt and pepper, 2 minutes each side for the good grill marks, then down the hatch.
I’ve always had a problem with that. It makes me think Canada has really thin steaks. If I had done 2 minutes each side this would have been rare in the center and a one inch thick steak would still be blue in the center.
Rare and blue rare are pretty common asks here. I usually cut my steaks at 1 to 1-1/4".
My wife likes it so rare a good veterinarian could bring it back to life. I’m not quite that carnivorous.
I generally like a good rare and sometimes blue. But I knew my wife would say this was underdone. And since I had to cook the one steak for both of us I went and compromised. But also this was mail order freezer steak and it’s not good enough for blue or rare.