Dropped by Su Carne which I mentioned in an earlier post and got some stew beef and 2 rib eyes. The rib eyes had increased from $4.25 lb to $4.50 lb due to the new wage law but the quality of the steak was worth the small extra charge. I don’t know if what type of cow the earlier steaks came from but I was told that these new steaks were Angus. The owner also told me that the meat was aged for 15 days in his locker. They looked good and I was looking forward to tasting one. I took them home and put them in the freezer
A few days later I decided to take one rib eye out and see how I liked it. I knew that a wood fire would give me the best flavor so I went into the forest across from the house and brought back enough wood to do the job. I took the steak out of the freezer to let it get to room temperature since I read that it cooked up better that way. I also put a coat of olive oil on all the surfaces and flavored it with some garlic salt and Nature’s Seasoning. The fire had burned down to coals so I got the steak and proceeded with the grilling.I cooked it for about 6 minutes before flipping and only a few minutes later removed it from the heat.
At the table the first cut showed me that I had a steak that was more tender than the one I had cooked months earlier. The flavor was excellent and while not quite as tender as some of the steaks I’ve had in the states it was still VERY good and a pleasure to eat. Kris was having fish that night but agreed that the pieces I gave her were quite good indeed.
I have a link to my earlier post in case the location of Su Carne is of interest.
The owner speaks some English but called up his brother who speaks great English to let me talk to him and make sure I was getting what I wanted. I handed the phone back to the owner and got what I wanted with no problem.
Oh, by the way, his brother was in the states at the time of the call! Calling the US to get an order straight? Darn good service, I’d say!
Later,
j
