Last month my blog featured the first (at least to me) in this series from the beefy boys in America. Gotta give 'em some credit here this time. While the continent-sized portions shown in each ad are a little off putting at least this one doesn't feature the sewage treatment images that appeared in the last. (see my blog entry What are they thinking #1 - March 24)
Tell the truth, a couple of weeks ago when my best man Wayne visited we fired up the BBQ and did an awesome steak Florentine. You need a little confidence to tackle this one and it helps if your BBQ generates BTUs close to the temperature and power of the solar surface. Critical to get the best hunk of meat you possibly can and in Toronto that means one of two places. Royal Beef on the Danforth just west of Woodbine or The Cheese Boutique on Ripley (lower Kingsway @ Queensway). I used a 4 lb Porterhouse. That's about 3.5 to 4 inches thick. Bring it to room temp. Dress it very simply with olive oil, salt (sea salt) and pepper. That's it. Now, transport to the BBQ (leave on highest heat). Slap it on and don't touch it for at least 10 minutes. After 10 minutes flip it and DON'T touch it again.
Another 5 minutes each side ought to do it. Let it rest for 15 - 20 minutes. Eat.
If you've got British friends who like their meat well done - send them someplace else.
Anyway, it's spring, it's BBQ time. It's time for beef - even slabs almost the size of Tasmania.
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