Steak is getting more and more expensive, but Ottomanelli is having a sale on all their aged beef at the moment… and the guy gave me an additional buck off on the scales for two strips (1 1/4″ thick). I had him leave a half-inch of the fat on all the way around.

Adam scattered salt on them and seared them in a cast-iron pan directly under the broiler for about 3 minutes on one side, 1 minute the other side. He cut them into slices and drizzled on the pan fat. They were absolutely delicious – bloody, musty, redolent of grass and corn.

We drank another Arbois red (actually from the sub-appellation of Arbois-Pupillin), a rustic poulsard. It handled the steak splendidly and was not troubled by the tomato salad.

This is filed under food, intensity . You can follow any responses to this entry through the RSS 2.0 feed.