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Every once in awhile, a red-blooded girl just needs a good old juicy ass steak. No frills, nothing fancy, just a rare-as-f*** little piece of heaven to have and to hold.
Long, long ago, while I was still young, restless, and in search of meaning and the perfect job–last year–I briefly worked at a butcher shop, called Hudson & Charles. The owners, who were not only business partners but also in a relationship, were both vegetarians for upwards of fifteen years.
Yes, that’s right, two ex-vegetarians decided to open their own butcher shop. Why? Because, after years of depriving themselves, they found that their bodies just craved that pure, meaty protein.
The result was to develop a neighborhood shop that addressed many of the concerns that caused them to shirk meat products to begin with. They would only do whole animal butchery, and would eliminate as much waste as possible. The meat would come from farms owned by trusted comrades, who raised the animals humanely. It would be hormone free, antibiotic free, 100% grass fed, and–most importantly–downright delicious.
Luckily, I live only a block away from this carnivore’s paradise, and my short-lived stint as an employee awards me some major perks. I no longer receive my weekly ration of free protein, but I do get a warm welcome and a whole lot of guidance in terms of what cut I should get and how I should go about preparing it. But then again, these guys are incredibly passionate about what they do, and they approach all of their patrons with enthusiasm and a willingness to teach. So I guess it’s really not an insider’s connection after all.
So earlier this week when I wanted to make a juicy steak, I stopped by and picked up a couple of their dry-aged medallions. I rubbed them with salt, pepper, and paprika and let them sit in my fridge overnight–allowing those flavors to kick in. When the time came for dinner, I made a simple Red Wine and Shallot Reduction, put my trusty cast-iron on the stove, and melted some homemade Garlic Butter on high. I cooked the steak for three minutes a side, let it rest for five minutes, then cut into the perfect medium-rare steak.
Ain’t nothing better.