Beef! It's what's for dinner.

Have you seen those crazy print ads? I've often wondered what was going on during the meeting when that ad campaign was approved. Long inhale. "Dude. We'll photograph the beef to look like cliffs, see. And then we can use aluminum foil to look like water and we can use rock salt to be, like, rocks. Get it? Rocks. Salt. Rocks! And...and...the trees can be parsley! We can do a whole series. It'll be awesome!"

If only I had styled my plate of beef to look like the Grand Canyon or something. I could have had a tiny peppercorn rappelling down the side of it. In any event, bloody beef seemed appropriate for another night of True Blood. Love that show! And now I have to wait two weeks for the next episode. (Annoying!) But if you have missed the beginning of this second season, HBO will be re-running the first three episodes back-to-back next Sunday. Get caught up so that I don't have to worry about writing any spoiler alerts!



Seared Strip Steaks with Balsamic Glaze

1 (10-12 ounce) 1-inch thick, strip steak
Salt and freshly ground black pepper
2 teaspoons extra virgin olive oil
1 small shallot, thinly sliced (optional)
3 tablespoons balsamic vinegar
1 tablespoon cold, unsalted butter


1. Let the steak stand at room temperature for 30 minutes.

2. Heat a medium skillet over medium-high heat. Season the steak generously on both sides with the salt and pepper. Add the oil to the skillet and heat until shimmering, about 2 minutes. Then, when the skillet is hot, add the steak and cook for about 4 minutes per side for medium-rare.

3. Transfer the steak to a plate while you prepare the sauce. Return the skillet to medium-high heat. Add the shallot, if using, and cook for 1 minute, stirring frequently. Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits. Cook until reduced to a glaze, about 2 minutes.

4. Turn off the heat and add the butter, stirring to combine. Spoon the sauce over the steak and serve immediately. Serves 1. Well.

*(Note: I usually use a shallot in this recipe but I forgot to buy one. Ooops! That's why you don't see it in the photo.)