Had some great New York strip steaks last night (bought the meat at Whole Foods). BSK does the steak in her own original way. Cast iron pan, of course. Thin layer of kosher salt. BSK turns the heat to high. Heats the pan for a few minutes so its hot enough to create a good, crusty sear. On go the steaks, a minute on each side. Then, innovative BSK begins turning the steaks every forty seconds or so. When BSK thinks they’re ready a small cut is made in order to be sure. The end result is a steak that is dark, reddish pink throughout. Not bloody, but, rare and juicy. Bovine heaven. Good companion to a big red wine from the State of Washington. Last night’s choice was The Velvet Devil. Yum.
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