The sizzle and the steak
My sister-in-law sent me this wonderful LA Times story, and I think I gained five pounds just reading about the steaks:
Finally, the big moment arrives. Those monumental steaks, which have been sitting on the counter for five hours, have warmed nearly to room temperature. “You have to get the cold out of the meat for the fibers to relax,” Cecchini says. Ideally, he’d have given them 12 hours.
Without seasoning or oiling the steaks, Cecchini lays them on the grill, and they sizzle happily. Five minutes on one side, then five minutes on the other. The fire is hot enough that it sears a nice crust on the outside but moderate enough to allow the thick steaks to cook through without burning.
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