For the inaugural post, I decided to start with one of my favorite dishes: Steak. Easy to prepare, difficult to master, steak is a good example of how paying attention to detail, quality of ingredients and a few simple techniques are the difference between a steak that makes you reach for the BBQ sauce and a steak that makes your knees weak.
You need to start with the best beef you can find. Full stop. Since seeking out (often wily and eclectic) purveyors is a lot of the fun, I leave it to you to research, sample, try, visit, and make your own mistakes as you discover your own preferred beef supplier. You'll be better for it.
This is a custom butchered cote de boeuf. Dry aged 28 days, grass fed Nova Scotian Highland beef from a farmer who individually names his cattle and cares for them like pets. Where are you getting your beef?
Frites
Not to be overlooked is the side. You need something that is worthy of riding shotgun and can bask in the glory of your steak. In this case, pommes frites.
Before you ask, I used a mandoline. Fry 'em twice, letting them cool between fry-ing's.
Plated
After liberal (I mean liberal) seasoning of the steak with kosher salt about an hour before grilling, after grilling to a nice rare, after putting together a garlic/chili/lime salt for the frites, after resting the steak and finishing it with sel gris, it looked something like this.
Tasted
Pretty easy to make, as long as you show your ingredients a little respect. Served with a glass of Garrison Tall Ship Amber Ale, you'd have to travel to Toronto for a better steak.
My knees are weak.
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