On Sunday, February 21, 2021 at 8:09:11 PM UTC-5, wrote:
> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> Sheldon), seasoned with coarsley ground S&P and a little garlic powder.
> Pan seared then reduced the heat and cooked to medium rare in a small
> cast iron skillet. Steamed broccoli florets on the side. Since
> you-know-who isn't here to poke fun, yes, the broccoli was "lightly
> steamed". Cooked past tender crisp but not cooked to mush. I did not
> add butter or salt to the cooked broccoli when I plated it. I did salt
> the water in the pan under the steamer basket.
>
> Jill
I've never had a chuck eye. It must be tender, and that's important when grilling/frying a steak. Sounds good. I like my steaks medium rare as well.. However, I don't get the steaming of broccoli with salted water underneath. I don't like broccoli too crisp, but not mush. And I do like butter on it. And of course a hollandaise sauce. Although a hollandaise sauce is more for asparagus.