Some of the many treats of Florence’s Mercato Centrale… I was in ADD mode.
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).
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.