I don’t know why but sometimes I like to people watch…

Is this just something that I do or are there others out there who do this as well?

I find that sometimes you can learn something about yourself and others just by taking a few moments to step back and watch what others are doing. I was doing just that when I was at the grocery store this weekend picking up my groceries for the week. I happened to be in the olive oil isle when I noticed something that was somewhat frustrating. I was looking for a good extra virgin olive oil for salad dressing and bread dipping as I’ve been trying to eat healthier this year, but much to my chagrin I could not find a quality extra virgin olive oil in sight! While there were plenty of light oils and virgin oils galore I was limited to two extra virgin olive oil choices. Both were in plastic bottles and looked more l like vegetable oil then extra virgin olive oil. What’s up with that?!

Is it just me or has finding quality extra virgin olive oil been getting impossible lately? I guess this might have been why I started watching others who were in the aisle with me. As I was standing there I watched as patron after patron selected the cheaper oils and then one couple came by and I became a little alarmed as I overheard them talking about their going on a diet this year and how they should get the “light” oil instead!

Is this the reason for the decline of quality oils in the stores? Misinformation? Sadly I believe that it is. So to combat this as best I can I decided to write up a little refresher course for those of you who are in the market for olive oils.

How to choose the right olive oil

Buying olive oil has become somewhat of an everyday experience for most consumers. With the explosion of olive oil companies over the past couple of years; choosing the right olive oil can prove to be as daunting a task as picking a fine wine. Like most products quality does come with a higher price, but price does not always guarantee the highest quality. According to the IOOC (International Olive Oil Council) there are differing grades of olive oil that are derived from the ways in which the olive oil is harvested.

What does Cold Pressing Mean?

First, let’s get one of the most commonly misunderstood and confusing terms out of the way. Cold pressing and first pressing are interchangeable terms. The first pressing of the olives will produce the finest grade of olive oil. This process is typically done by hand and without the use of heat or other chemicals hence the interchangeable terminology. To extract more olive oil in the refining process, hot water is typically passed through the olive paste to extract larger amounts of oil. The difference in the two processes is where the term Cold Pressing got its name. Hot is usually the second pressing and produces a lower quality oil.

How do olive oils differ among each grade and what does this mean?

According to the IOOC there are many different types of olive oil. I have done my best to break down each type of oil that you will commonly encounter on your next shopping experience to arm you with the knowledge you will need to make an educated choice.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is regarded as the highest grade of olive oil. Extra virgin olive oil is a direct result of cold pressing and will provide the most natural and flavorful taste of any olive oil. To be classified as extra virgin it must have an FFA (acidity Level) of less than 0.8%. The olive oil must also have the perfect aroma, flavor, color and be free from all defects. The lower the acidity level, the higher the quality of oil, and the more distinctive the flavor and aromas will be. Extra virgin olive oil is great for use with salads and when used for bread dipping.

Virgin Olive Oil

Virgin Olive Oil is the 2nd highest quality grade of olive oil. Virgin olive oil is also derived solely from the cold pressing of the olives but will typically have a milder, fruitier taste and odor. While there are no differences in the way in which the oil is extracted, virgin olive oil typically has an FFA (acidity) level of less than 2% and contains slight defects.

Olive Oil – Light Oil – Lite Oil

Typically these types of oil have been extracted using heat or hot water. The oil will generally have a high to very high FFA level and will contain obvious defects. Manufactures will typically refine this oil which will make it colorless, odorless, and flavorless. To help give it some flavor, small quantities of virgin olive oil will be added; this is typically around 5%- 15%. Contrary to belief Lite or Light oils do not prove to be a healthier option then extra virgin or virgin olive oils. The FDA recently restricted oils previously labeled as lite or light to be relabeled as “Light in Taste” or “Lite Tasting”. Light Olive oil does not have fewer calories and the term light simply refers to its light color, flavor and aroma.

Olive Pomace Oil

Olive Pomace Oil is extracted from the remaining portions of the olives after the pressing or “Pomace” by the use of solvents. The oil is then refined and mixed with a higher grade of virgin olive oil. This is again around 5%-15%.

Infused or Flavored Olive Oils

Infused or Flavored Olive Oils are generally extra virgin olive oils that have been processed with another fruit or vegetable to add flavor. The fruit or vegetable is typically placed with the olives as they are being pressed. The oil is then extracted in either the centrifuge or decanting state leaving behind its flavor. These can be wonderful alternatives to the “normal” extra virgin olive oil as they can add sweetness and make perfect toppings for a salad or fruit.

Here is where things can really start to get complicated. Since the United States is not a participating member of the IOOC, there is a different rating system to govern US produced olive oils. The rating system is based on the acidity, absence of defects, odor and flavor; it is graded as follows:

US Olive Oil Grades

• U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is “free from defects”
• U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is “reasonably free from defects”
• U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is “fairly free from defects”
• U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% “fails to meet the requirements of U.S. Grade C”

One of the largest problems I find with this rating system is largely in part to the vagueness of means in which the olive oil can be produced. Because it is so vague it does not offer the same quality assurance that is received with the IOOC guidelines.

Unfortunately, because the United States is not a participating member of the IOOC, a vast majority of olive oils are being sold under false pretenses as terms such as “Extra Virgin” may be used without legal restrictions. Perfect…right?!

A good olive oil should look somewhat cloudy, especially soon after it has been harvested. If the oil appears clear it means that it may have been refined during the manufacturing process, either in a centrifuge or by decanting process, and will most likely have an additional reduction in quality.

The oil should also be packaged in a dark glass bottle to protect it from the damaging effects of light and surrounding aromas. Since the olive is a fruit, olive oil is a fruit juice. Air, heat and light will cause the flavor or the oil to dissipate.

Finally, avoid buying extra virgin olive oil that is stored in plastic containers as they can absorb compounds in the plastic such as PVC (Polyvinyl Chlorides). The ideal storage temperature is 57 F although room temperature of 70 F works well if the oil is stored in a dark area. While refrigeration does not harm most oils, it is not recommended for expensive extra virgin olive oils as condensation may develop inside the bottle and will affect the overall flavor. I hope this gives everyone a little better idea of what the differences are and what to watch out for on your next shopping experience.

For Jess and I this holiday season will prove to be one that is both exciting and exhausting. It will be exciting in that a week from now her sister will be getting married. That means we will have many extra guests from out of town that we normally wouldn’t expect for our holiday festivities. This is also where the exhausting part resides as well. We will have many extra guests from out of town that we normally wouldn’t expect for our holiday festivities…..

While I’m glad that they will be here for this special occasion and even more excited about the fact that many of them will be extending their stays throughout the holiday seasons a few problems do eventually pose themselves.

I would love to believe that our holiday season budget can easily expand to allow us to get everyone a unique gift that they were secretly wishing for all year. However, sadly that is not the case. This is why I love DIY Christmas present ideas. Not only do they extend your gift giving budget so that no one is left behind but it also shows the recipient that you cared enough about them to take some time out of your busy everyday life to make something that you are sure they would appreciate. (I mean who doesn’t appreciate a homemade DIY Christmas present?). DIY Christmas presents also allow you; the gift giver, a chance to make things that you are almost certain everyone will like, which really helps when you are dealing with the problem of getting something for that distant relative who you don’t normally see on a regular basis.

DIY Brandied Cherries Christmas presents will be part one of a multi part gift Jess and I will be giving out this year. While I would love to tell you that this is something you can whip together in a couple of minutes this week to cover those last few gifts you were struggling with, alas, I cannot. See I knew that we would have extra guests this year and had been thinking about what we would be able to get them 4 months ago actually. That is why I did this post on How to make Brandied Cherries. It takes about 3 to 4 months for the cherries and sugar to blend perfectly with the alcohol.

I wanted to make the DIY Brandied Cherries Christmas presents special so I went out and bought some inexpensive glass bottles with corked tops to create a really cute presentation. Now you can gift these brandied cherries simply by giving away the containers in which they were stored (which are cute enough). What’s nice about that option is the cherries come with the gift and will make one of the greatest ice cream toppers I have ever had.

However, I really wanted my recipients to focus on the cherry flavored brandy that has been created. This is by far a unique and delicious creation. You can drink this straight or use it in your cooking. Like a holiday ham glaze. You could also create some really interesting mixed drinks. Like Cherry Coke? You’ll love the brandied cherry coke this can make! Let your imaginations be your guide!

Seeing as how doing this has resulted in some brandy soaked cherries sitting in a container in my fridge I will have to get creative and use these up. I already have a few great ideas in my head and can’t wait to make the rest of this year’s gifts….

Brandied Cherries Recipe

Things needed for this DIY project:

12 oz glass jars – equal to the number of recipients
Funnel
3 feet of ribbon cut into 6 inch lengths
Scissors
Tape
Printable stickers – I had circle stickers that I got from Avery however, sticker paper and an exacto knife work well too.

Directions:
Fill jars with brandied cherries using a funnel. Make sure to securely attach corked tops and clean jar of any spilled brandy.
Cut the ribbon and lay it over the glass in a criss cross pattern. Secure in place with a small piece of tape.
Place stickers over top of tape and ribbon.

When I got the news that my topic submission for this months FoodBuzz 24,24,24 had been chosen I couldn’t have been happier! I have wanted to post on the subject of pairing wine with food for some time; however, I wanted to make sure I had all of the information correctly formatted before doing so.

First, a little aside, I want to thank Glenn for being able to put this class together on such short notice as sometimes is the case with the Foodbuzz 24,24,24 event. Glenn is the owner of Wineshark.com which is quickly becoming Dallas’ premier wine education website. What I love most about WineShark is the notion that “wine is for the real world. Wine doesn’t have to be snobbish or elite. It can be approachable, fun and affordable, but you need to be armed with the right knowledge. With a WineShark tasting, you’ll learn the simple tricks and techniques to dive into wine on your own and have a great time learning!” a concept that Glenn brings to light brilliantly throughout the entire class with both witty humor and fantastic stories. His class was full of information and I hope to do my best at bringing this information to you. However, if you have any questions please feel free to contact Glenn at Wineshark.com as he would be more than happy to answer any questions you might have!

When you sit down for a meal, whether it’s at home or at an elegant 5 star restaurant, knowing how to pair wine with food is a handy skill to have as wine is a fantastic way of taking whatever meal you are about to enjoy to the next level. Glenn does a great job of breaking wines into three categories which allows you to quickly make a decision without too much complicated thinking on your part. In the Wineshark class you learn that wines can do one of three things: they can serve as a compliment, contrast, or substitution to the dish.

Complimentary wines have flavors that are similar to that of the food. They blend and enhance a small range of tastes.

Contrast wines have flavors that are different from that of the food and can strengthen the flavor by providing an opposing taste.

Substitution wines provide a flavor the food lacks altogether, filling a hole in the flavor profile.

It’s really amazing how a complimentary wine can enhance the flavor of subtle notes within your dish. We began our meal by pairing a 2005 Domaine de la Becassone Cotes Du Rhone wine with a light summer salad. The summer salad consisted of greens, a little cilantro, and some black pepper along with a light vinaigrette dressing. The slight herbal note within this wine was able to compliment and enhance the herbal notes contained within the greens of the salad creating a light and refreshing meal starter.

Substitution wines can be a great choice for many dishes as well. Substitution wines do a great job of tricking your taste buds into thinking there is an additional layer of flavoring when really there isn’t one. To exemplify this we did a quick butter sauté to our shrimp and served them with some herb butter. This was then paired with a 2008 Brancott Sauvignon Blanc which is a wine that is known for its citrusy characteristics of honeydew lemon and grapefruit. I must admit I was really surprised as to how much a difference a substitution wine can make. The citrus flavors in the wine really burst through and tricked the taste buds into believing the shrimp had been marinated within a citrus sauce for hours.

Glenn then provided us with another example of the effects a complimentary wine can have. We were served a cracked peppercorn and salt crusted roast pork loin with a chipotle cream sauce. He paired this with a 2003 Rincon Pinot Noir. The peppery notes within the wine really caused the pepper flavor with the dish to explode. Despite the fact that this dish was served with a spicy chipotle cream sauce, the peppery notes were the star as they really came forward with the wine.

Contrast wines have exactly the opposite effect than that of a complimentary wine. A seared blackened tuna was prepared with an extremely hot wasabi sauce. The purpose here was to show how a contrast wine will strengthen flavor by providing an opposing taste. The fruitiness of the 2007 Monchof Estate Riesling was able to cool the flames emanating from the heat of the wasabi causing the silky flavor of the tuna to really pop! Contrast wines can be great for meals that have a strong flavor that sometimes overpower the dish.

One of the things I really enjoyed about this class was the fact that Glenn truly believes that wine can be paired with every meal, even something as simple as Texas BBQ Brisket. The 2006 Vina Gormaz was served as a substitution wine. The spicy flavors of the brisket will fill the tip of your tongue while the wine can fill in the gaps causing the smoky flavor of the brisket to really explode.

Finally we finished our meal with another example of a complimentary wine. We paired one of Glenn’s favorite wines a 2006 Writer’s Block Syrah with some milk and dark chocolates. The compliment here showed how the silkiness of this wine can bring out the silkiness of the chocolate.

When asking yourself how to pair wine with food you really only need to remember this one simple concept. Wines can compliment, contrast or substitute flavors contained within a dish. So the next time you sit down for a meal choose your wine based on whether you want to enhance the flavor, tone down the flavor or create a flavor within your meal and enjoy, enjoy, enjoy!

Do you still call a big pizza chain to get your pizza?

Can I ask you why?

In this post I wanted to make a case as to why you should never; I mean NEVER, order pizza again:

1. Unless you live under a rock you have probably seen via YouTube what happens to food in these places. Not exactly appetizing….
2. You can make a pizza for about half of the cost.
3. Homemade pizza can be made in less time than it would take for them to deliver it to you! Especially on the weekend!

Still don’t believe me huh? Okay well I guess I will take a moment to show you how quick, easy, delicious, and fun this really can be!

First you need to roll out your pizza dough. Now you can make this from scratch if you would like and nothing truly compares to homemade pizza dough. However, seeing as how we are trying to save time, store bought dough will do just fine.

Next, add your pizza sauce. I personally make my pizza sauce by using some sicilian seasoning. It is quick and easy as well. Again, if you are trying to save some time and money you can find this at the local grocery store too.

This is where pizza making gets fun. Add whatever toppings you want. Be creative! Think of all the ingredients you wanted to have on your pizza but were told that they couldn’t do it! Keep this sane though; think of what each ingredient will bring to the table. Combining anchovies and pineapple might seem like a good idea at first but may be regretted later.
Seeing as how I am a long time fan of delicious meats I created a pizza that is literally mounded with meat. If you however, are more vegetable minded and don’t want to see the heaping pile of meat monstrosity I created, then click here.

For me my `meat lovers’ pizza starts out with some freshly grated mozzarella, provolone, romano, asiago, and parmesan cheeses! Then I top this will pepperoni, mushrooms, pancetta (try getting that added to your next chain ordered pizza), Italian sausage, oregano, parsley and finally some more asiago and mozzarella cheese! Now that is a hearty pizza. Just look how high that is stacked up!

Put your pizza in the oven for 10 – 15 minutes depending on how crispy you want your crust and you are done! Once your pizza comes out give it a few moments to cool and dig in.

Now if you are meat adverse there is always the vegetarian option. My wife went this route as she was not feeling the meaty heart attack I was soon to be facing. For her margarita style pizza she used some fresh sliced mozzarella, tomato, and basil. Put your pizza in the oven for 10 – 15 minutes depending on how crispy you want your crust and you are done! Once your pizza comes out give it a few moments to cool and dig in.

What’s that you ask? Where’s the photo of the finished margarita pizza you ask? Well let’s just say that someone (who will remain nameless) was so excited by their creation they didn’t wait for photos to be taken. I guess I could have taken a picture of the empty plate but unfortunately that would have been a little dull as the plate was licked clean.

I think that the best part of homemade pizzas come from the creativity that you can use when creating your own personal masterpiece. A while back we used this as a party concept where we had all of our guests create their own pizza. It was tons of fun and super easy to do! Simply put out all of the ingredients you think your guests might like to cover their pizza with and let them go at it. Since the pizzas only take a few minutes to cook everyone will have a completed personalized pizza to dine on all at the same time!

Ryan’s Meat Loving Homemade Pizza

Ingredients:
• ½ pizza dough (8 inch thin crust)
• 3oz pizza sauce
• ½ cup shredded mozzarella cheese
• ¼ cup shredded provolone cheese
• ¼ cup shredded romano cheese
• ½ cup shredded asiago cheese
• ¼ cup shredded parmesan cheese
• 1 Italian sausage
• 25 pepperoni slices
• ¼ cup sliced mushrooms
• ½ cup diced pancetta

Directions:
1. Preheat oven to 400 degrees.
2. Roll pizza dough into a thin circle.
3. Spread pizza sauce evenly over the surface of the dough leaving approximately ¼ inch outer ring.
4. Add remaining ingredients.
5. Cook approximately 10 -15 minutes.

Jessica’s Homemade Margarita Style Pizza

Ingredients:
• ½ pizza dough (8 inch thin crust)
• 3oz pizza sauce
• 4oz sliced mozzarella cheese
• ½ tomato sliced
• 2oz basil chopped

Directions:
6. Preheat oven to 400 degrees.
7. Roll pizza dough into a thin circle.
8. Spread pizza sauce evenly over the surface of the dough leaving approximately ¼ inch outer ring.
9. Add remaining ingredients.
10. Cook approximately 10 -15 minutes.

Having a nice set of knives is probably one of the most important things in a kitchen. A good knife set can save you valuable time and effort when preparing a meal. That’s why one of the most important things to know in the kitchen besides information on the food you are preparing is what kind of knife you should be using. Now, this can be sort of an overwhelming experience if you have never taken the time to learn this. I must admit the thing I hate worst about being in the kitchen is the chopping, cutting and mincing of all the ingredients before I get to add them to my pot or pan (that is why 9 times out of 10 I get my significant other to do it!). Unfortunately, we don’t all have a TV crew of 30 taking care of everything ahead of time like they do in the food shows we all love to watch. Wouldn’t it be nice if there were just bowls of nicely chopped ingredients waiting to be thrown into your mixtures? So there comes a point in time where you really just have to suck it up and learn the basics. So it’s back to basics here at the Gourmet Foodie Blog: Knife Class 101. Where we will walk you through everything you need to know in a series of articles ranging from what each knife is used for to how to sharpen your knives properly to different cutting techniques to help you slice and dice like the pros!

I believe that the first thing everyone needs to know is what all those knives in our drawers and blocks are used for! Most people will get used to using about 3 knives at first and then add specialty knives to their collections as they become more advanced in their cooking. The three basic knives I would suggest you starting out with are a heavy Chef’s knife or Santoku Knife, a smaller knife such as a paring knife and a serrated bread knife. These are probably the most versatile knifes so they are good to have around. However, there are many other types of knives each with a special purpose. I have compiled a list of knives that I have in my kitchen and what their main uses are:

The Bread Knife: Similar to a carving knife, it typically has a serrated edge and is used for slicing loaves of bread or other foods with a hard surface with a soft inside (hence the name). A good bread knife will have the offset serrated side and an offset handle to ensure the cook’s knuckles will not touch the cutting surface when the blade has cut all of the way through the food.

The Carving Knife aka (meat knife): Has long blades with a serrated or plain edge which can be rounded or pointed. This is typically used for carving and slicing meats.

The Chef’s Knife: Again this is probably the most versatile of all knives, it will come in different sizes and are typically very strong as the rigid blades make them suitable for a whole range of cutting jobs which include mincing, slicing, chopping vegetables, slicing meat, or even disjointing large cuts of beef or ham. The size of knife you choose should be related to the size of your hand and skill level. A larger hand and better skill level the larger the knife you can select.

Santoku Knife: This is an adaptation of the Chef’s knife. This knife is shorter than most chefs’ knives so people with smaller hands tend to like this knife a lot. The blade’s cutting edge is normally hardened above the latter and is sometimes optimized with “dimples” for cutting fish, vegetables, and smaller-boned and/or boneless meats. This blade design in turn allows a more acute angle on the cutting edge that makes the knife ideal for accurate cutting and thin slicing.

The Boning Knife: As its name would suggest has very strong blades that will not bend or break easily. The knife can be straight or curved; a stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

The Paring Knife: This small knife is one you will also more than likely be accustomed to using. It has a thin and slightly flexible blade made for easy hand work which includes shaping mushrooms, de-veining shrimp, removing seeds and cutting small garnishes. I look for a paring knife to be about 2.5”-3.5” in size with a smaller handle that give you the maximum control over the tip and edge of the blade.

The Meat Cleaver: Other than use in your occasional horror film this large, square blade knife is used for butchery. It can make short work of large bones and help you to chop your way through a whole pig or lamb in no time! However, there are thin blade cleavers. These that can be used for chopping vegetables. Make sure when using to chop through bones make sure that the thicker the bone the thicker the knife.

The Filleting Knife: This is a thin, flexible blade that is very sharp that is usually used to fillet fish. Its naturally flexible nature will allow you to press the blade at a 20 degree angle between the meat and skin with ease!

The word Flambé is one that creates the impression of an extravagant and difficult to prepare meal. Many chefs stray away from desserts or meals that are prepared using this method because they fear that is simply an art that is too difficult to master. That or they are afraid they might accidentally burn down the house.

Flambé (which means flaming when translated in French) is one of the best ways to add an additional layer of flavor to your meal. The flambé method allows the chef to incorporate a flavor of the liqueur without having the harsh bite of alcohol remaining. This can be an effective method for meals ranging from meats to desserts and can create a very beautiful presentation when used in front of guests.

The first step when flambéing is to choose the liqueur to pair with your meal. You will want to use a brandy or high proof liqueur. It is best to choose a liqueur that is 80 proof; as anything containing a higher proof is viewed as too unstable for the flaming process and can yield explosive results (literally). However, liqueurs that are of a lower proof run the risk of not igniting when held to the flame. It is best to add a liqueur that resembles the flavor of the fruit or meat being prepared. A cognac or whiskey can compliment the flavor of a meat and will create a complexity that is hard to rival with other cooking methods.

Next heat the brandy or liqueur in a small sauce pan with high sides as most recipes will call for little more then 4 oz of liqueur (approximately ½ cup). You will want to heat the sauce pan until bubbles begin to form around the edges. This will happen as the liqueur reaches its boiling point of 175 degrees which is much lower then water (212 degrees).

At the same time in a separate pan heat the food that you are planning on flambéing. If the food is not warm when the liqueur is added you run the risk of cooling the liqueur too much and it may not light. It is important when using a gas stove not to poor the liqueur directly from the bottle over the stove as the flame can chase up the bottle and explode, which would not be a good thing. While flambéing can impress your guests a trip to the hospital can also impress them as well, just not in a way you were hoping for.

When both the liqueur and food have reached their temperatures simply add the liqueur from the sauce pan. If you are using a gas stove be prepared as the flame may ignite the fumes and begin the flambé process. If you are using an electric stove or the flame does not light the alcohol as it is added simply use a long lighter or match (like you would use for your fireplace) to begin the flaming process.

From here, simply let it cook until the flame has disappeared which signifies the burning off of the alcohol. As the flame burns simply move the pan in a back and forth motion being careful not to spill the contents over the side of the pan to ensure the burning off of all the alcohol. When finished, remove from the heat and serve immediately as most flambé recipes are meant to be served hot!

As the dead of winter sets in many meat loving foodies find themselves deprived of what they crave the most, a great tasting thick steak! With grilling a non-existent option (unless you truly want to risk burning your house down or contracting frost bite on you toes and fingers) and broilers being one of the most useless kitchen items around, stove top cooking becomes the only option. However, many people find that cooking a steak on the stove is extremely challenging and will never yield the steakhouse quality steak they want and crave. I believe the biggest cause of this problem is because a vast majority of home chefs use way too much high heat! One of the greatest articles I found for producing some of the greatest steakhouse steaks was written a few years ago by Alain Ducasse (here). In this article he explains one of the greatest steak cooking methods that he uses at his restaurants. It allows for a little versatility and can be done at home with little to no special equipment. I have taken some time and put together my interpretation of this method as well as a photographic demonstration of this process. One of the greatest advantages of this method is that it is a very simple process to follow and yields perfect results almost every time!

The first step in the process is selecting the steak. I personally prefer a well aged rib steak as I believe that it a far superior flavor and contains the perfect amount of marbling!

To begin the cooking process (which should take approximately 45 to 50 minutes) heat your pan to a medium heat. Place the steak on its edge to begin the cooking process. The reason we place the steak on its edge is to render the fat which will help to reinforce the flavor! It may be difficult to get a thinner piece of meat to stand on its edge by itself. If this is a problem it can quickly be solved with a pair of tongs or two spoons. Cooking the sides of the steak should take approximately 10 minutes.

When the edges have achieved perfection it is now time to cook the steak faces. Before you place the steak face down smash two cloves of garlic and melt a quarter stick of butter into the pan. The fat will help two factors of flavor; first it will carry the flavor of the garlic into the meat and second it will help with enhancing the Maillard reaction. The Maillard reaction is responsible for roasted flavor, but be careful if you use heat that is too high this can quickly turn into a carbonized flavor which to me ruins the overall flavor of the meat.

After about 10 minutes, the first side should be reaching the perfect temperature. However, the butter has started to brown and needs to be replaced to prevent an infusion of the burnt butter flavor.

Finally, after another 10 minutes of cooking the meat should be reaching perfection. Resist checking the meats roasting by cutting into it, the more the meat gets poked the more juice runs out drying out the meat. I suggest using a meat thermometer to read the temperature to ensure the desired finish.

Once the meat has finished cooking on the stove it needs to rest. This allows the juices to settle back into the meat after they rushed to the surface from the cooking process. This should take approximately 15 minutes or half of the time the meat was on the stove. I use a warm plate or you can place it in a oven at approximately 150 degrees to ensure that the meat does not cool too much while you wait.