When I was growing up, I knew the most appreciated present I could buy a family member was a well-marbled, 1 1/4-inch, bone-in steak. After carefully selecting the meat, I’d wrap it in paper, festive to the occasion, tie it with a bow, then hide the beef in the refrigerator.
My grandmother, in particular, appreciated this gift. After liberally seasoning the meat with salt and pepper, she’d slap it into her well-seasoned, searing hot, cast iron skillet. Charred on the outside and red in the center, she’d plop a pat of butter on the resting beef. Her steaks were the best I’ve ever tasted. Not much fuss…why mess with a good investment?
The meat harvesting industry has greatly changed since my grandmother’s day. My criteria for purchasing beef has changed, as well. I avoid purchasing corn-fed beef raised in commodity feed lots. Spending a few dollars extra for sustainably-raised, antibiotic-free beef if worth it to me.
Today’s my birthday. And true to the tradition, my son stopped by with a beautiful T-Bone steak. He eschewed the wrapping paper but managed a little bow.
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
On Sunday’s journey back from Utah (an impromptu trip utilizing a free AMEX companion plane ticket), while poring over photographs taken hiking Zion National Park and Bryce Canyon, I lamented that I forget to take my wide-angle lens. Still. I could never capture Ansel Adam‘s American West no matter how many strings of cameras I roped around … Full recipe post »
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