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Most of my meat purchases for a while have been ground beef or sausage, used in meat sauce, frozen tuna, seared and eaten rare, bacon, or canned fish. A couple of exceptions, both from Fiedler Farm: some breakfast sausge patties, which were quite tasty, and a pound of ribeye steak, which seemed an inch thick or more. I like tuna and ground beef raw, but raw beef muscle I'm less certain of, after some Chauteaubriand in San Francisco.
Pan on highest gas heat, steak dumped in. Salt, black pepper, and garlic powder applied to one side, then the other. I had bits and pieces in various stages, all pretty good. In the final stage the inside is still pretty red but I think shows some signs of having been cooked, rather than having raw muscle texture. Pretty good; I exerted willpower to only eat half of it. I don't know if I'll re-heat the rest or have it straight; I just had a bite cold from the fridge and it's good that way. Easy to tear off, too; see, evidence of cooking.
There are supposed to be rules about how to cook grass-fed beef but I haven't looked them up. I think it cooks faster, since there's less insulating fat. That seems consistent with tonight's experience.
Hmm, I have a big bag of cashews, and a mortar and pestle. I could try for something really gourmet...
Pan on highest gas heat, steak dumped in. Salt, black pepper, and garlic powder applied to one side, then the other. I had bits and pieces in various stages, all pretty good. In the final stage the inside is still pretty red but I think shows some signs of having been cooked, rather than having raw muscle texture. Pretty good; I exerted willpower to only eat half of it. I don't know if I'll re-heat the rest or have it straight; I just had a bite cold from the fridge and it's good that way. Easy to tear off, too; see, evidence of cooking.
There are supposed to be rules about how to cook grass-fed beef but I haven't looked them up. I think it cooks faster, since there's less insulating fat. That seems consistent with tonight's experience.
Hmm, I have a big bag of cashews, and a mortar and pestle. I could try for something really gourmet...