themeletor | (no subject)

i am bored, tired, maudlin, broke, and tipsy with leftover mead from tonight's demo (black pepper and salt-seared rib-eye steak with a blueberry balsamic reduction). while this is not a patently bad setup (it is good mead; actually,

fairestcat, it is the same blueberry mead i will be bringing with me on wednesday), it could definitely be more fun.

\o/!

(ion - in two days i turn twenty-two! ugh, my life, what am I DOING with it?)

How To Cook A Rib-Eye Steak
(in three easy steps)*

Step 1: Don't panic!
Step 2: Cook.
-pat dry two nice rib-eye steaks (about an inch thick).
-sprinkle/spread four teaspoons coarse salt and/or a half-dollar sized puddle of oil over the bottom of a big heavy skillet.
-heat skillet until you start to see the faintest wisps of smoke (or until it's quite hot).
-apply steaks. cook five to six minutes on one side (shaking the pan after the first two minutes to loosen steaks, but mostly leaving them alone). turn.
-cook four to six minutes on the other side for medium-ish (medium rare to medium well done).
-transfer steaks to a cutting board. let rest five minutes before slicing and serving.
Step 3: Enjoy!

Repeat as desired, taking the liberty to play with things like spices (black pepper can be a surprisingly good thing!) and sauces.

*apologies to Douglas Adams and epicurious.com. some assembly required.