In article . com>,
"Max Hollywood Harris" > wrote:

> OmManiPadmeOmelet wrote:
> > Rib eye... ;-d
> >
> > Half raw in the middle, well seared on the outside.
>
> With pink sea salt (from Hawaii), three color pepper, and some very
> expensive olive oil.

I use a product called "real salt" that is a sort of raw salt heavy in
trace minerals, and I LOVE the three color pepper! It's all I use. :-)

I recently switched to Grapeseed oil tho' for frying steaks as I can get
the oil hotter without smoking up the house. Olive oil tho' is what I
use for nearly all other cooking.

>
> Else, dusted with Chipotle, cumin, garlic, cilantro, and mexican
> oregano, pre searing.

Ooh that sounds good! I have a live Mexican Oregano plant in the herb
garden! It blooms all year long and I prefer to use the flowers over the
leaves. Slightly milder flavor.

>
> Or with a generous chunk of maitre d'hotel butter.
>
> Few cuts beat the Rib Eye, rare. No doubt.

Indeedy! ;-d

Serve with a good Merlot.

>
> -Hollywood, who is having one tonight, with my Chili Fixin Butter

Cheers!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson