Friday, June 17, 2011
#377: Steaks With Butter
I can't figure out why fancy steak places feel the need to use butter to finish the cooking of a fine piece of meat. Not only is the steak such a good food that it needs no enhancement, I find it to be a terrible flavor to go with beef and hence always have to remember to ask for it to be left off when ordering a steak in a nice restaurant. Severity: 2
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Remember that fabulous grass-fed steak we had up north that one year, shortly before the Cape Mendocino trek? It was smothered in butter and I've been hooked ever since.
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