Again from M & M Meats in Jim's Farmers Market, downtown Chambersburg: was gazing longingly at some beautiful ribeyes I spotted through the display glass. Was asked: see anything you like? I said: the ribeye looks great, but the price--$12.99 a pound? I suppose with the cost of beef skyrocketing you can't keep prices the way they were, and--what's that? You're letting me have it for $9.99? Really?
Two steaks then, please, two inches thick each.
Labor Day, and didn't have the cash to buy steaks, so what did I do when confronted with M & M Meats' glass display counter at Jim's Farmer's Market downtown?
Bought ribs.
Not just any rib, beef ribs. Megasized contusion-forming-when-swung-at-head ribs. Meaty mighty megalomanically massive ribs. Of beef.
Know how some folks say the perfect steak starts with the perfect cut of meat? I suppose we can go all dry-aged wagyu imported from Japan, grilled in a La Cornue Grand Palais Range; truth is I have only so much cash, even less time, and no proper equipment to speak of other than an eight-year-old electric range and a properly seasoned cast-iron pan.
I subscribe to a slightly different statement: the best steak you can cook starts with the best steak you can find.
