I’ve cooked more meat in the past month than in the past year and things are starting to come together. Heat oil in pan, add meat (in this case a steak), brown each side, add butter and herbs, baste with butter and pan juices while cooking a few more minutes on each side. G taught me to make a fist and poke the flesh between thumb and forefinger for a “doneness guide” – looser fist for rarer meat, tight for well done. It works and once again, the meal is delicious – G thinks the butter helps disperse the herb flavour through the meat.
Huh – good quality meat, cooked properly, tastes good. Who woulda thought?!
