wrote:

> 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.

I'm probably odd but most Hollandaise sauces turn me off. Too lemony
for my tastes I guess.

I get the steaming brocolli (do it all the time here in my dinosaur
stove top steamer) but salting the water makes no difference as that
won't be in the steam that I know of.

I have heard wine in the steaming works a bit different but my cookery
just doesn't lead to much wine and what little I use, tends to be mirin.