![]() Some folks may well be lacking joy in their life. ![]() Some folks might find a ribeye to be a little too rich and fatty. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak. It comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. Ribeye, also known as a Delmonico or entrecĂ´te, is my personal favorite. ![]() On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. Indeed, pan-seared steaks have several distinct advantages over grilled steaks-enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. ![]()
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