Thursday, October 22, 2009

I Make Steak


As you may have noticed, I'm more of a foraged mushrooms and noodles kind of guy than I am a steak eater. But as you can tell from the photo above, I do also eat steak. And when I do, I lick the cutting board afterward. Hmm, maybe I should make steak more often.

There are several reasons I don't usually make steak. One is that I never buy it. Two is that it's kind of boring. Three is that eating copious amounts of beef doesn't set the best example for all of the aspiring third world peoples who are now destroying their resources to copy our lifestyles. Sorry, planet.

But I do eat beef on occasion, and in my world order there is certainly a place for small amounts of locally raised, lightly seared, grass fed cow flesh. Especially if it's cooked in butter and topped with a rioja reduction, as was the steak I made last night.

I picked up a Hardwick Beef flat iron (the steak formerly known as top blade) from City Feed and Supply in JP, one of the few markets in the Boston area that makes you feel like maybe, if you squint real hard, you could be in one of the lamest neighborhoods of San Francisco.

I did what I almost always do with steak. I heated a skillet, tossed in a lump of butter, waited until the foam subsided and then slapped in the salt-rubbed meat. I didn't touch it until the juice started to bubble up, at which point I flipped it, at which point it was basically done.

I then transfered the steak to a cutting board to rest (forever) while I deglazed the pan with a splash of wine and a little more butter and chopped shallots, rosemary, or whatever I happened to have on hand that made sense. I served the meat over arugula alongside basmati rice and a butternut squash and chicken stock puree, assuming you can still say "served" when it's just for yourself.



I don't describe this process because I feel that it's the best, or even because I want others to follow my technique, which isn't even "my" technique but something I once read somewhere. I share this information in the democratic and confessional spirit of food blogging: this is what I do, know that, and now go do what you do.

But if you do do what I did, you'll be as happy as a cow. Or as happy as I was when eating a cow that, from what I understand, had been relatively happy.

Also, for those of you who think you can't eat responsibly and well for an affordable sum, know that this steak was only a little over four bucks and that I was completely satiated after eating only half of it. In other words, I had one of the best steaks of my life for about two bucks and could still feel plenty smug about supporting a righteous cattle farmer.

And I'm going to do this again any time I'm by City Feed & Supply, so watch out.

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3 comments:

Sean McLeod said...

"I don't describe this process because I feel that it's the best, or even because I want others to follow my technique, which isn't even "my" technique but something I once read somewhere. I share this information in the democratic and confessional spirit of food blogging: this is what I do, know that, and now go do what you do."

That's the best paragraph I've yet seen that describes this whole food blogging thing. I blog for myself mostly, the ultimate exercise in navel gazing. If others are interested, then good for me, but I have an audience of one at this point. (Frankly more people respond to my blog postings via my Facebook/notes link, and I'm sure as many of my friends are as pissed off at my food obsessions as other friends may be intrigued.)

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