Hungry.

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With the notion of steaks on my mind, because of my intentions at the butcher shop, and being frustrated by mistaking the day thus expecting steak when it is not possible, my mind is on beef. Something I might find a work-around regarding until I can actually purchase then prepare a proper meal. Having said that, I found a post on AOS, which lead me to The Food Lab and an article regarding myths and truths of cooking steaks. Oh, my. Well, after I got over the pictures, wiped the drool from my chin, regained composer, and started thinking, I decided to read a bit.

Some of these things I have always wondered about, such as turning steaks with a fork (which I do). As well, salting. Alton Brown suggested, IIRC and I think I do, that salting steaks at least an hour ahead was the way to go. It is something I usually do, forgetting once in a while and just salting and cooking right away if I happen to forget. Well, it seems I am good there, too. One thing I have not been doing, but will do now, is flipping ever 30 seconds or so. Now, something I will continue to do is allow the steaks to get a decent sear before flipping that first time, and one each side. Let the steak get a bit of a crust. I usually let it sit about four minutes. I will probably cut that to two or fewer minutes, just letting the steak release before flipping. A bit of both seems better, considering my experience and other advice.

Oh, I cannot wait for that first steak. Even if it is raining and a bit chill, I think it is warm enough to fire the grill up and cook a handsome meal, meant for a man folk. Tuesday is the earliest possible, but knowing me, it will not happen until later in the week. See, even the things I want and love... are on hold. And it stinks. But, the steak is always worth the wait. Conservationism through procrastination, it is as good as I can do and more than I wish to do. Ha!