(no subject)
Jan. 26th, 2009 09:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
themeletori 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, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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.
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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2009-01-28 12:24 am (UTC)(and also take you out to really good restaurants as well)
(did you see the souffle i made though? it was amazing and sparkly and perfect :-) it's on FB i keep meaning to post it here and never getting to it...)
OK i'm cooking the tuna now. will let you know how it goes :-)
(no subject)
Date: 2009-01-28 01:55 am (UTC)yes! do let me know!
(no subject)
Date: 2009-01-28 02:00 am (UTC)(will post photos of tuna sometime soon too.)
here is the souffle:
http://www.facebook.com/photo.php?pid=1885045&l=e46db&id=690433267
it was my profile picture for a while - that's the only place to find it there apparently...
(no subject)
Date: 2009-01-28 02:16 am (UTC)and yay, glad the tuna was a success!