Perfect Meat


My mouth waters when I see meat says an older gentlemen. This dry aged beef is marvelous, and in comparison to the meat in Tuscany, I find it more aromatic and tasty. I reminiscence about the L’ami Louis in Paris, the 3 kg steak served with toppings of parsley and garlic.

Feeling inspired, I take the meat and use some shallots and French rose garlic. This night, I cooked it over a skillet with medium heat and until I have the surface of the meat perfectly seared. Do not use high heat from the get go or the meat will stick to the pan and become glued. I prefer to start with a small heat until the meat is contracted and the fibers of the meat shrink without being brutalized.

The end result is above and it is delicious!