So I felt the urge to splurge and celebrate today.
With my 44th birthday happening on the 20th (it's the 19th as I type this) I wanted to treat myself to a steak dinner.
With the arrival of an insurance settlement from a workplace injury coming in the mail last week and clearing on Thursday, I'm pre-emptively celebrating getting all my bills paid down.
So what does a guy do? Buy a REALLY GOOD STEAK.
I went into my nearby butcher shop in the hopes of picking up a Picanha, AKA Rump Cap, AKA Sirloin Cap, AKA The Queen of Steaks. Sadly, they had none. So I tell the guy that a nice ribeye will do with a sly gin on my face. After all, Ribeye is the KING of steak. He was sold out of those, too. But what he did have was some DRY AGED Ribeyes. I initially balked at the price ($45CAD per pound) but when he told me he was going to cut me a deal, given that I was celebrating two things simultaneously and as he put it: "You only turn 44 once in your life, so I'll cut a deal and 'mislabel' the steak." So instead of a $47 steak, I got it for $35. Then I saw a few more cuts that I love and have a hard time getting unless I order in advance from my local grocery meat counter. I walk out the door with about $120CAD worth of steaks and a few sausage links... and opted to throw the 35 day dry aged AAA Alberta Beef ribeye sourced from a ranch about 90 minutes east of Edmonton near Viking, AB on the grill for supper tonight. I had some of my LBP Mashed Taters done up for the side, and a Broccoli salad... but the reality is, I'm just feasting on this amazing piece of beef right now. I've barely touched the sides, and to be honest, they're not even interesting me anymore. Perfect medium rare, beautiful grill marks with an even crust (I know the crust is what really makes the flavor, but to me, grill marks are like tan lines. I like 'em. Others don't. I'll let you draw your own NSFW innuendo from there) and a palate cleansing locally brewed lager... HOO BABY!!! I'm in steak heaven! All this bad boy needed was some kosher salt, fresh cracked black pepper, and some garlic powder. Didn't even bother with a butter baste finish like I do when I'm feeling fancy.
So let me tell you, good sirs, madams, and everyone in between: If you like steak, do right by yourself and do a dry aged piece once in a while. So tender, got a bit of a nutty, parmigianno regiano type funk to it... and JUICY. SO. DARNED. JUICY. Even my cat was all up in my business trying to get a sample, and he's not a fan of people food. Good thing for him: He gets to lick the plate afterwards. I might really go all out for my 45th... and grab a piece of Wagyu.
Sorry about the lack of photos. The sun is setting early these days now, and I was hungry. Just TAKE MY WORD FOR IT. YOU WILL NOT BE MAD.
Performance over Pretty.
