What I Did on Oscar Night
Watch the show? Ha ha--no, life's too short. Instead I defrosted this two-inch thick bone-in ribeye I bought from M & M Meats in Jim's Farmers Market which is labeled 'hormone free' (the label doesn't matter in poultry or pork, but does in beef), and massaged it with a variation of a coffee-cocoa rub I found online.
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.
