I don’t know why you would have such a preference. I find rib eye steaks to be generally better marbled and more flavourful than NY strip. Filet mignon is wonderfully tender, but by itself its lack of marbling makes it one of the less flavourful cuts, which is why filet mignon steaks are usually bacon-wrapped and tenderloin roasts like Chateaubriand are deeply marinated.
I don’t eat much red meat these days but when I do on a rare occasion throw a steak on the barbie, it’s heavily seasoned with a truly wonderful steak spice made by a local steak house. Which contains a great deal of sodium, which continues the theme of my previous post: everything sucks. Especially if you have to watch your sodium intake.
Of course, filet mignon can be well marbled – if it’s Wagyu beef! Maybe if I become addled with enough Caesars today and lose my inhibitions I might order these – two 5-ounce Wagyu beef filet mignons – only $199 with free shipping!
There’s a big difference between eating fat, and the marbling in a steak melting over a hot outdoor grill and contributing to a flavourful, smoky searing and tender juicy interior!
A well-cut steak will usually have excess fat trimmed away, leaving only the inside marbling, a stellar example of which is that picture of a Wagyu filet.
My fallback of lox on toasted baguette with honey-mustard sauce and fresh dill, for when I don’t have any motivation to cook after work. And a celebratory IPA.
Albuquerque Turkey (turkey breast cutlets with a ginger/chili marinade) grilled to perfection. Served with leftover Italian Stir-fry. Cabernet Sauvignon to drink.
For dessert, Rhubarb over Vanilla Bean ice cream. I skipped making rhubarb for a while, making rice pudding instead. Now I’m back to rhubarb.
Dinner tonight was another one of the artisanal meat pies I’ve been raving about so much – beef rib pot pie with flaky tender buttery pastry. The accompanying wine was from the local “Foreign Affairs” winery, a 2020 blend called “Conspiracy” comprised of that year’s Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc, and then run through the grape skins of their most vaunted wines for added intensity. It really works, but it’s expensive and I generally only pick it up when it’s on sale.
I suggested a local place that serves authentic Mexican fare (literally down the street), but my wife countered with Herrera’s. It’s a great Tex-Mex place with a history dating from 1951 (the original location is closed) which is a little further away. She was right to suggest it, because it was delicious, as usual… We both had cheese enchiladas and a crispy taco. Their salsa is still completely not fucking around, and is hot as hell.
Tonight is going to be porterhouse T-bones, with parmesan and rosemary fries. My wife went crazy and bought prime steaks. Here’s to hoping I do 'em justice!
I love it when my gf goes crazy. Any time Giant Eagle has fish other than salmon (which they always have) she likes to “reward” them by purchasing it, hoping that they’ll offer more exotic fish.
Mapo tofu. A Japanese market near here sells these packets of pre-made sauces for various Asian dishes, including mapo tofu. You buy some tofu, a little ground pork, and one of the sauce packets and voila, you have dinner.
The sauce has a nice pungent garlicky spicy kick, and it complements the bland tofu very nicely. We served a lot of steamed rice to spoon the sauce over, too. I threw in some chopped green onion garnish, though the sauce packet didn’t call for it. Yum.
Late lunch was a Greek Acropolis salad with a tangy olive oil dressing. Dinner will be a turkey sub with lettuce, mayo, cheese, sliced tomato, and a bit of red onion.
Tomorrow’s lunch and/or dinner will be a hot roast beef and melted cheese sub properly enhanced with Grey Poupon Dijon, which I now have a decent supply of and don’t have to settle for the lesser stuff. Should go well with an Australian Shiraz-Cabernet blend. And a small Caesar salad.
