A story about this — 7 years ago
This is huge for me. I have tasted beef 3 times since 1985.
On my way into Whole Foods the other day, they had freshly grilled samples outside, and I don’t know what possessed me, but I took a bite. And it was so good, I grabbed another on the way out. My digestive system felt it a little, but I figure my body must want something in it. Very grounding, I believe. Anyway, I bought a NY Sirloin Strip (? – whatever the sample was) a couple of days later. I will cook it for dinner tomorrow. What an adventure for me.
I had the butcher cut it into 2 separate pieces for me again (small piece is good, slab of flesh is not). Yum. The only thing is, I don’t really like cooking it. Any suggestions on reducing the smoke/smell? I have tried a very hot skillet (cast iron) in both the oven (under broil), on the stovetop, and a combination of both, and still the smoke from the searing of the meat bothers me. (I am using oil for high temps, and have the not-so-good hood fan on).
I guess I would like to eat the dead cow without smelling too much of the cooking of it.