Because I know beef is a treat and not a staple I buy only favorite cuts and only grass-fed, for a while driving 42 miles round-trip to obtain favored cuts. So for the first time, and because it's winter, I had steaks delivered from a local source: farmergirlmeats.com, Warrenton, MO. Six in a box: 2 filets mignon, 2 strips, 2 ribeyes. Flash-frozen, they came from the farm to my house by UPS the same day. This shipping arrangement cost money but so had driving 42 miles. (There's a pick-up option if you want.) Now I have my favorites and will eat one steak per week. They're aged, too. Free-range chicken, lamb, and so on are also available.
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| The steaks arrived in a cooler. |
I trim the thawed steak if it needs it, pat it dry, salt and pepper both sides liberally, place it in a pan that has heated to smoking a couple of drops of oil, and cook the steak 90 seconds on one side and 90 seconds on the other, then remove it to a plate, tent the plate with foil and leave it for 10 minutes to distribute heat and juices. I like it rare. Like fish, a steak is tenderest when raw, and after that it's all downhill.
From half of one ribeye I made the above-pictured steak salad. The salad is a Cooking Light recipe called Antipasto Bowl, using asparagus, olives, mozzarella pearls, and more. My lunch was as good as it looks. The secret of good food: good ingredients.
