MY ACTUAL COOKING OF A STEAK

Ugh, I hate that I use “actual” like that now. I’m not an impressionable person, but I guess society has finally broken me. Liter—no. No, not yet. I can still hold on to that modicum of linguistic dignity.

My parents have recently developed the tradition of monthly overnight getaways to various California and California-adjacent points of interest, so I’m left to my own devices for dinner.

During their most recent trip, I was struck at the last minute with a craving for steak. Our closest supermarket, Haggen, is closing, so I had to drive AN ADDITIONAL THREE MINUTES to the next closest store with (hopefully) good-enough steak, Pavilion’s.

Turned out that it was way more than “good enough”!

Turned out that it was way more than “good enough”!

That there prime ribeye was just sitting in the case, so I just had to snap it up. After some quick veg prep…

Melissa’s Dutch yellow potatoes, asparagus plundered during another of my parents’ trips to the North, and a quick wine/cream pan sauce completed my plate.

Melissa’s Dutch yellow potatoes, asparagus plundered during another of my parents’ trips to the North, and a quick wine/cream pan sauce completed my plate.

…I had a great dinner! Firestone 805 to drink with it (and 2013 Firestone Merlot in the pan sauce) made this a pretty Norcal-centric plate.

OK, now back to other people’s food.

Advertisements

Beef Palace

Or perhaps I should say BEEF PALACE.

Seriously. This is one of my favorite store names ever.

And the meat is at least as good as the name!

Great service, great meat, and great prices. This is one of the few pre-hipster butcher revival shops in OC. It’s a small store, physically, but the there’s not much else other than meat in it. After taking a good chunk of time surveying the selection, the ribeye jumped out at me. Specifically, the steaks from the smaller end of the muscle that lacked the fat eye. As bon vivant as am (or consider myself to be), I actually prefer that. The steak itself still has all the richness of an excellent ribeye, but it makes a better presentation when served whole on a plate.

I cooked them simply and quickly―salt and pepper a couple of hours ahead, super hot pan, and butter melted atop during resting.

IMG_1267IMG_1268

Served with broccoli and a baguette trencher.

IMG_1270

And, if I do say so myself, near-perfect cooking on my part.