Thursday 4 June
Barbara went out to forage, and
came back with a giant ribeye steak that she'd gotten the Kroger's butcher to
cut 2" thick.
Holt read an article in this month's Saveur on how to deal with such
oversized cuts.
He flipped it over on the grill every five minutes for 45
minutes, letting it rest for 15 more, so that it was perfectly medium rare,
with juices well distributed and retained.
On the side, simple mashed
potatoes; unoriginal, maybe, but the classic counterpoint to a big, beefy meal.
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