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[ksmith]

Winter Classic...not.

Well, maybe the first period. After that, a blizzard should have blown in and wiped out the lot.

A good dinner, anyway. Fried a piece of sirloin tip steak, adding a little butter toward the end. Set it aside. Added a dram of whisky to the fry pan--about a teaspoon--and let it cook down a bit, then added a mix of half and half (the recipe called for cream), Worcestershire sauce, and Dijon mustard. Cooked that down a bit, then poured it over the steak. The only side was a nuked sweet potato, fork-mashed with a little butter. This served as a reminder why I prefer sweet potatoes and yams to white potatoes. Flavor.

I managed to mis-time the steaks, as usual, so I nuked them for a minute to warm them. Still more rare than I usually go with, but it was Lasater beef, so I trusted the meat and et it anyway. It was good, although I find grass fed beef chewier than corn fed. More flavorful, but an occasional work out of the jaw. Unless I'm cooking it wrong, which is completely possible.

Comments

[kristine-smith.livejournal.com]

Welp, it was cut like a steak--a single, thinnish slab--but the wrapper read Sirloin Tip. So I may well have cooked it wrong, but it was too small to roast or braise.