I don’t eat nearly as much red meat as I once did but the recent spate of carnivorian posts had me howling and salivating like a ravenous timber wolf hot on the trail of a caribou herd.
New York strip loin, seasoned, pan-seared in olive oil and buter then finished in a hot oven (the BBQ is outta gas) with fresh thyme and rosemary on top. Set off the smoke alarm; note to self – time to clean the oven.
With mashed potatoes (garlic-free), token ginger steamed veggies and pan sauce (deglazed with plonk, reduced,then a little butter and cracked pepper) over everything.
Home-made steak sauce (ketchup, soy sauce, wooster, mustard (not Colman’s or Keens but French’s, the hot dog stuff), minced garlic and pepper flakes) on the side.
With a glass or two from the claret barrel and store-bought apple pie for dessert.
Only made it about half-way through the steak but a long walk will be required tomorrow nevertheless.