Maggie's Farm

A year or so ago we read on the 'Net an essay by Raymond Sokolov on The Perfectly Cooked Steak. I copied it out, because there really isn't any point these days for us to fire up the outdoor grill to cook a single rib-eye, which is all my husband and I can manage to eat at a time, these days.
Sokolov says to sear the ribeye in a very hot pan for two minutes per side, having seasoned it as you wish first. Meanwhile, your oven broiler is being heated to 450 degrees F.
Take your metal handled frypan with the steak inside and shove it in the oven broiler. Sokolov suggests 12 minutes, which to our mind is way too long. Sometimes even 8 minutes is too long, so tomorrow we're going to try seven and see if we can get that even medium rare color between the seared top and bottom. We pour garlic butter over the steak at the last minute, and if it is a prime steak, well marbled, there's hardly anything on this earth tastier for carnivores, like you and Downs and me, to eat.

Oh, and Raymond, of course.

Marianne

P.S. My Mom used to do something like this in a heavy cast-iron skillet, heated with only salt on the bottom. She called it a "Baltimore fry." Whatever....

jma ... Olives -- "best when stuffed with anchovy or almonds" -- and nestled in a classic martini. As Ogden Nash says, "There's something about a martini, a tingle remarkably pleasant, A yellow, a mellow martini, I wish that I had one at present, There's something about a martini, Ere the dining and dancing begin, And to tell you the truth, it's not the vermouth, I think perhaps it's the gin."

Brave words, words to live by.

Marianne