Daydreaming
I've been craving to fill that void in me, that huge empty void that tells me it'll never be the same. NEVER!
What am I talking about? "Gary!" I'm talking about Spongebob's birthday bob.
Okie not really -___-"
I'm talking about the most beautiful piece of steak in the whole wide world. Sigh. How can 800 grams of pure bliss manage to change your life forever? Sigh. That bouquet, that aroma, that permeates your entire being: that reaches inside you to touch your soul. Forever.
Don't believe me? Try it yourself. Here's a secret tip: I used a one and a half inch thick slab of prime, Wagyu beef. Now let's see you get your hands on that pretty little thing (here's my response in advance in case you do, "Damn you, Curses! but I'll take it back if you have me over for dinner *pwetty pwease*) I'll flutter my eyelids if you think it works on you lah. Really.
2.5 inch thick porterhouse cut Wagyu beef (about 800g-1kg) Meidi-Ya sells it for about $230 a kilo by the way.
1 cup rosemary/tarragon corasely chopped
1 big onion quatered
3 cloves garlic smashed
1 tbsp ground black pepper
3/4 cup olive/sunflower/canola oil
1/4 cup balsamic vinegar
Put everything in a bag and let the baby marinate for at leat 24 hours in the fridge. I left it on the table for 4 hours and that worked too.
I didnt have the luxury of a titanium space-craft metal griddle or even a cast iron one, or even a hot grill for that matter. I had a thin, small, crappy non-stick thing that looked a bit scratched in places. But it don't matter cos it's Mmmmmm Wagyu... Slow to cook, better to eat. Heat the pan till it's searing but not smoking, with a bit of oil and a knob of butter. Shake off all excess bits and place the beef gently into the pan. It might splatter and the oil will burn you but mind you it's worth it. Don't move it for the next 4-5 mins. (I said DON'T MOVE IT! Dammit people) Then turn it over for another 4 mins. Turn the steak over to the sides until the entire steak is crusty and looks like a black piece of shit. Eat it rare to medium rare. For those who don't like it that way or can't tell when it's done, don't cook steak. Go grill a chicken or something. Yes that's right, listen to what they say Lawry's is a good place for steak.
Remove the beef when it's done and let it rest. Yes, it's tired. You get heat from your boss, get your ass burnt and what do you do? Take leave, go for a holiday, take a break. This baby needs one too. I make a sauce by adding all the bits from the marinate (blood and oil and all) into the pan and dissolving all the good things the steak left behind. Remove the big chucks and slice some mixed mushrooms into the pan. Drizzling a bit of oil and water if it gets too dry. When it's soft add a little cream and reduce. Finally, add alcohol (port or sherry is good). I don't add wine cos the bottle I opened is expensive, and I'm drinking it. Besides, you can't flambe it. It's quite cool but damn cheesy lah; anyway, usually you're in a hurry already and you cant wait for it to bloody reduce, and it looks dangerous and the chicks are usually impressed. Season and set aside.
The beef feeds four(or three hehe) so prepare enough argula leaves for those who like them. I think tomatoes go nicely too. I like a balsamic vinagrette so hell yea, use your own if you dont. I think Rocket goes best though.
1/3 cup balsamico
1 cup olive oil
1 tsp sugar
Season with salt and pepper. Toss with leaves and tomato wedges just before serving. Slice the beef into strips of desired thickness. I think it's usually 1.5cm thick slices, mine's about an inch thick. Decorate the plate with the argula and lay the beef strips on top. I like to pour on the sauce but some don't like it wet. That's ok.
Bread and roasted young potatoes on the side are a must. Of course, it goes without saying - a good bottle of wine. Sigh.
As they always say, "DA JIA CHI FAN!"
What am I talking about? "Gary!" I'm talking about Spongebob's birthday bob.
Okie not really -___-"
I'm talking about the most beautiful piece of steak in the whole wide world. Sigh. How can 800 grams of pure bliss manage to change your life forever? Sigh. That bouquet, that aroma, that permeates your entire being: that reaches inside you to touch your soul. Forever.
Don't believe me? Try it yourself. Here's a secret tip: I used a one and a half inch thick slab of prime, Wagyu beef. Now let's see you get your hands on that pretty little thing (here's my response in advance in case you do, "Damn you, Curses! but I'll take it back if you have me over for dinner *pwetty pwease*) I'll flutter my eyelids if you think it works on you lah. Really.
2.5 inch thick porterhouse cut Wagyu beef (about 800g-1kg) Meidi-Ya sells it for about $230 a kilo by the way.
1 cup rosemary/tarragon corasely chopped
1 big onion quatered
3 cloves garlic smashed
1 tbsp ground black pepper
3/4 cup olive/sunflower/canola oil
1/4 cup balsamic vinegar
Put everything in a bag and let the baby marinate for at leat 24 hours in the fridge. I left it on the table for 4 hours and that worked too.
I didnt have the luxury of a titanium space-craft metal griddle or even a cast iron one, or even a hot grill for that matter. I had a thin, small, crappy non-stick thing that looked a bit scratched in places. But it don't matter cos it's Mmmmmm Wagyu... Slow to cook, better to eat. Heat the pan till it's searing but not smoking, with a bit of oil and a knob of butter. Shake off all excess bits and place the beef gently into the pan. It might splatter and the oil will burn you but mind you it's worth it. Don't move it for the next 4-5 mins. (I said DON'T MOVE IT! Dammit people) Then turn it over for another 4 mins. Turn the steak over to the sides until the entire steak is crusty and looks like a black piece of shit. Eat it rare to medium rare. For those who don't like it that way or can't tell when it's done, don't cook steak. Go grill a chicken or something. Yes that's right, listen to what they say Lawry's is a good place for steak.
Remove the beef when it's done and let it rest. Yes, it's tired. You get heat from your boss, get your ass burnt and what do you do? Take leave, go for a holiday, take a break. This baby needs one too. I make a sauce by adding all the bits from the marinate (blood and oil and all) into the pan and dissolving all the good things the steak left behind. Remove the big chucks and slice some mixed mushrooms into the pan. Drizzling a bit of oil and water if it gets too dry. When it's soft add a little cream and reduce. Finally, add alcohol (port or sherry is good). I don't add wine cos the bottle I opened is expensive, and I'm drinking it. Besides, you can't flambe it. It's quite cool but damn cheesy lah; anyway, usually you're in a hurry already and you cant wait for it to bloody reduce, and it looks dangerous and the chicks are usually impressed. Season and set aside.
The beef feeds four(or three hehe) so prepare enough argula leaves for those who like them. I think tomatoes go nicely too. I like a balsamic vinagrette so hell yea, use your own if you dont. I think Rocket goes best though.
1/3 cup balsamico
1 cup olive oil
1 tsp sugar
Season with salt and pepper. Toss with leaves and tomato wedges just before serving. Slice the beef into strips of desired thickness. I think it's usually 1.5cm thick slices, mine's about an inch thick. Decorate the plate with the argula and lay the beef strips on top. I like to pour on the sauce but some don't like it wet. That's ok.
Bread and roasted young potatoes on the side are a must. Of course, it goes without saying - a good bottle of wine. Sigh.
As they always say, "DA JIA CHI FAN!"
posted by The Guinea Pig at 1:13 AM
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