(no subject)

[themeletor]

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.

Comments

[meletor-et-al.livejournal.com]

yeah, but I'm in the extra-special place where most of the people I know who are or are turning or have turned 22 are somewhere just before, during, or just after undergrad degree completion. on that front I am simultaneously so close yet so far (no more than 2 or 3 credits away, but feeling a stronger and stronger pull towards culinary). hah, more than you needed or wanted to know. :p

[curlieqt16.livejournal.com]

Haha, my crisis was/would be (I'm pretty sure it's still going on to a lesser extent) way more than anyone needs/wants to know, so no worries here.