Nowadays, everyone seems to be an expert on steaks. Since the dawn of the Internet and the Food Network, every home cook worth their weight in salt knows everything about beef: dry aging, marbling, USDA Prime, the difference between American Waygu and true Kobe Beef. Even Ruth’s sizzling butter is no secret! All of this steak overkill has this blogger longing for simpler times.
Don’t get me wrong, I love a trip to a prime steakhouse as much anyone. Few things in life top a perfectly cooked,
USDA prime rib eye, creamed spinach and glass of 2005 Duckhorn Cabernet. A broiled sirloin; however, harkens to the steak dinners of my childhood. Before I was an “expert”…
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