I don’t normally need a reason to hate people, it usually comes naturally. But some of these real estate agents give me plenty of reasons.
What use are you as a real estate agent if you can’t operate the little key boxes?
Anyway, after dealing with similar agents for three days, I think I need some comfort steak…bloody rare and salty, washed down with a decent red wine, something complex like a cabernet sauvignon or a spicy shiraz. You don’t want anything sweet here like a merlot and you don’t need anything expensive…don’t spend more than $10.
Here’s my best steak recipe:
Start with a well-marbeled rib eye with a good chunk of fat down one side.
Salt it heavily on both sides with coarse sea salt and let it sit for at least a half an hour so it comes to room temp and the salt macerates the meat. You can leave it out longer for much better results — an hour and a half will do nicely.
Once you’re ready to cook the steak, heat up an iron skillet as hot as your given oil will take (I like to use old bacon grease I’ve kept in a jar in the freezer). Get it smokin’-hot, literally.
While the skillet is heating, wash off the salt, pat dry the steak with a paper towel and then give it a good dusting of salt and pepper. After you’ve seasoned it, using a pair of tongs place the fatty edge of the steak on the skillet while holding the steak straight up. This melts some of that good fat into the skillet. We’ll need that succulent fat for the bonus round.
Sear one side of the steak for two or three minutes, enough to get some good char but not much more. We’re not making your grandmother’s Salsbury steak here.
Bonus round; add chopped garlic to the hot oil after you’ve flipped the steak once. Hold the skillet at an angle over the heat so the oil pools and you can spoon the chunks garlic and the hot, garlic-infused oil over the steak repeatedly as the second side sears.
Asparagus is the only acceptable side-dish. Anything else takes too long. Cook your asparagus in the garlicky-oily-dregs left from the steak while you let the steak rest for about five minutes. Don’t over-cook the asparagus. You want it crunchy.
Gentleman, commit this recipe to memory, along with that kick-ass salsa you make and the perfect hang-over omelette. If you can make only those three items, you’re well on your way.