7.187
10 (Sun) July 2016
Steak with Pan-Gravy over Romaine
2.0
by me
in our home
-One Serendra, Taguig-
solo
Eh.
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What I Eat, Daily.
7.187
10 (Sun) July 2016
Steak with Pan-Gravy over Romaine
2.0
by me
in our home
-One Serendra, Taguig-
solo
Eh.
was the steak chilled? or room temp? or hot over romaine? the last sounds like it would be odd and may not be deserving of a 2.0.
if properly rested, a steak should never be hot, just barely warmish.
i see your point about the steak topping the romaine seeming a bit strange, but the meat wasn’t really “over” the lettuce, as much as the lettuce was added at the last minute to “surround” the meat, not in a mood to bother with salad dressing and then to carry two separate plates to the table…
again, you comment on the oddest things…
THANK YOU! I totally agree and tell this to everyone. Steak shouldn’t ever be piping hot off the grill or oven/stove. Didn’t the lettuce wilt pretty quickly though?
don’t forget to everyone that it’s not about the temperature per se, but that the heat makes the juices circulate within, so if a steak is cut open while hot then the juices all run out. if the steak cools down during the resting period, the juices are reabsorbed into the meat!
i added the lettuce afterwards, at the last minute, so it was okay.