Hi Friends!
I’ve been pretty busy the last couple of days… switching’ out apples for oranges and generally being a produce badass extraordinaire! …perhaps.
It’s Sunday, the runners are on their marks. We shall see what happens this week, but I have a feeling we are going to see the whirlygigs on the gonkulator go hog friggin’ wild!
…or maybe we gotta’ wait another 3-4 months, who can say they know? So in the mean time I am refining things I can. Like: cooking steaks!
Have a look at this badboy — a big ribeye!
Truth be told: that mofo sat out uncovered overnight in the fridge, and then for hours on the kitchen island…
What you see is fresh thyme and garlic lightly pressed. The steak is warming up and being introduced to its friends…
Cue: damus cut “Greek salad” — tomatoes, mini cukes, red onion, tri colour pepper, feta slab, oregano, and LOTS of cold pressed extra virgin olive oil. Note: although salad is chunky, micro-dice jalapeños would have added…
Salad spooned out and served on side plate on top of a blob of garlic’d tsatsiki.
That’s fucking wicked!
Now the steak: plenty of good salt and pepper:
Coat it!
Heat a heavy pan up med/low and slow for minutes… until water beads rather than steams off. Like: fucking hot! Now pour in some oil …and lay that bastard in there!
And then don’t touch for like 3-4 minutes. Now flip!
Now let it cook for like 2 mins before adding the magic! After 2 minutes, drop in the fresh butter, garlic and time and let it sizzle!
Unfortunately I was full steak mode, so I have no pics But just imagine: you throw in the butter, garlic, thyme and maybe sage, and then you lap this goodness overtop your steak — like a fucking boss! And then, as the butter sizzles, the garlic sizzles, and the thyme sizzles. You first swirl it around, and then, with a spoon, you butterize your steak! About 10-15 spoonfuls of butter poured over and over, before knocking it into the oven for about 3 mins… pull it out, butterize and put back in for like 2 mins.
Pull out and let rest and then carve:
[Note: you would have previously had a preheated oven at 350 and ready to go.]
I like to stack up the thyme on the steak, ‘cause they get crispy! (Sage is also yummy here.)
Now, put it on a board and separate the madness!
I learned a few things cooking this steak — so can’t wait for my next endeavour! Lofl
Now in other news, who doesn’t like a platypus? My buddy hooked me up with a 2 ozer! And I am a sucker for these… same diameter, but a mofo coin!
…and a couple 1/2 oz First Majestics
WOOOOOOOOOO!
Cheers! from 
🥩🥩🥩🤩🤩🤩🥩🥩🤩