Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy. You want to be all fancy and grass-fed and environmentally conscious, go ahead, I don't give a shit, just get a fucking steak. Ribeye is good. And, yes, bone-in. Schmuck. Take the steak home. Get a bigass frying pan and put the shit on the stove, cranking the heat up as far as that fucker will go. Take a shitload of salt—rocksalt, you dumb motherfucker, none of that fine-grained crap here—and toss it around the bottom of the pan.
If one of your resolutions for the coming year involves eating less red meat, you will find this quite helpful.
"Prosecutors say Noah Mitchell, 35, savagely beat his Labrador retriever, Bubba, during a barbecue on Oct. 3, 2010, because the animal took a steak from the kitchen counter. The six-member jury took about six hours to deliberate." And now he faces up to a year in jail. But where is the puppy! "Bubba is reportedly healthy and doing fine. It is not clear where he now lives." (In my heart???)
A series on things to make, eat and imbibe this summer.
The almanac says we've got a few weeks left of summer. But if you're like me, Labor Day is the bookend that marks summer’s close and the beginning of all things fall—that pivot point when the the state fair shuts down and college football starts up. While I can't get my head around summer ending just yet, I love the transition to fall, when grilling moves from the backyard to the tailgate. If you’re planning one final blowout of the summer in observance of our favorite socialist holiday, don't bore your guests with [...]
"Marlene Dietrich once said that if she heard an American man rave about a meal, she knew he must have eaten a steak," says A Treasury of Great Recipes. Published in 1965, the book was written by Vincent and Mary Price (yes, that Vincent Price, or that one, maybe you remember). Price drops the quote in a section on great New York restaurants. And it’s not just the American men who thought this (though more on that below): restaurant critic Ruth Reichl in a 1994 steakhouse round-up wrote, “But there is one thing I have no doubt about: steak is a New York tradition, and when I [...]