So I meandered up to the bar a little while ago (in my home that is) and was savoring a little "Australian Grass Fed NY Strip Steak plate" - pan seared - so that I could quickly make some food but also get it cooked on the fat rim and yet still COLD in the middle...
("Rare" isn't raw enough for me you see, as I do need it COLD in the middle and yet I want the fat to be crispy - a tricky combo sometimes via the smoker or grill although I'm working on it and getting better at that, so here's to me thus showcasing that soon)!
But today's pan seared steak, which I drank with my beloved White Burgundy (for anyone who remembers "Rule #3" about food & wine pairing - "that one should drink what they do like best, as the food will also taste best then") was so delicious!
And so, I raise my glass, wish all a happy Paddy's Day, and hope you're making your evenings delicious!
And PERFECTLY cold in the middle, yet with the fat seared fantastically! Such wonderful stuff!
Here's to soon figuring out how to smoke my steak and still get it the way I like.
Meanwhile, here's to today! Thanks for sharing in my sips and such!!! Cheers! - Leah
("Rare" isn't raw enough for me you see, as I do need it COLD in the middle and yet I want the fat to be crispy - a tricky combo sometimes via the smoker or grill although I'm working on it and getting better at that, so here's to me thus showcasing that soon)!
But today's pan seared steak, which I drank with my beloved White Burgundy (for anyone who remembers "Rule #3" about food & wine pairing - "that one should drink what they do like best, as the food will also taste best then") was so delicious!
And so, I raise my glass, wish all a happy Paddy's Day, and hope you're making your evenings delicious!
And PERFECTLY cold in the middle, yet with the fat seared fantastically! Such wonderful stuff!
Here's to soon figuring out how to smoke my steak and still get it the way I like.
Meanwhile, here's to today! Thanks for sharing in my sips and such!!! Cheers! - Leah