If only I ate beef <tears>, damn you PETA commercials!
-Braised Bombshell
Some serious marbling on this $45 Kobe beef steak. Says it’s from Japan, but who knows.
-Gastrodamus
My perfectly seared rib eye steak. God bless my iron skillet, a meal fit for a king in about 6 minutes (well 9 if you count letting the steak rest).
-Gastrodamus
Steak tartare from Ni.Do Caffe, topped with quail egg.
-Gastrodamus
Steak Egg and Frites from our local fav. Icebox Cafe. Something about those perfectly poached eggs, that chipotle hollandaise sauce and the juicy beef flavor makes this the perfect meal for breakfast, lunch or dinner.
-Gastrodamus
Cast-iron cooked ribeye, sweet potato and some spinach salad. I find when I’m alone I tend to cook up steak a great deal, probably so I don’t have to share.
-Gastrodamus
A quick snap of my cast-iron cooked ribeye, before I wrapped it up in aluminum foil and let it rest for 3 minutes ;)
-Gastrodamus
Another shot of my pan seared steak. It’s often the simplest things that taste the best. Damn, I need to cook this again very soon, I’m going through ribeye withdrawal.
-Gastrodamus
It’s been far too long since I cooked anything, and not to toot my own horn but I whip up a mean steak. Seared, buttered and broiled ribeye with garlic asparagus. The trick is to never pierce it and let the steak rest after (but elevated it above it’s own juices). Melt in your mouth steaky goodness. Not to put down vegetarianism, but It’s times like this I truly rejoice in being a carnivore.
-Gastrodamus
Coworkers staged a coup at Tapas Barcelona and ordered steak pincho :( So I then demanded that they all breath their delicious slaughtered cow breath all over me so I could live vicariously through them. Ahem, sanity comes in all shapes and sizes.
-Braised Bombshell (I reluctantly don’t eat red meat, thanks PETA commercials)
A perfectly rare grass-fed rib eye at Casa de Bombshell… Heat cast iron +500º… little oil on the steak, sea salt+pepper, sear it for 1 minute each side, throw it in a 500º oven for 2 min each side… melt some butter on top, and let it rest elevated out of it’s juices for 3 minutes.
-Gastrodamus
