I've tried it on a bunch of things, but
nothing really stood out until . . .

I hadn't had any beef since Trader Joe's
stopped selling the Australian rib-eye
steaks. They've recently started selling
New Zealand strip steak. I've been eyeing
it for quite some time, and bought one
a couple days ago.

The last time I pan-fried a steak, it was
90 seconds on each side. This was thicker,
maybe an inch and a half, so I heated my big
cast iron pot on the stovetop at high flame
until it was copius smoking, then put the
steak in and counted off two minutes on each
side, covered.

Lots of smoke. I roast a batch of coffee
every four days or so, but this was more
smoke than that. And worse smoke, reeking
of beef fat smell. Nice browning on both
sides.

There was a piece of tenderloin about the
size of a walnut attached, which I cut off
while it was still warm to test. Very good.
I let it cool for half an hour or so, then
chilled it. Then I sliced it into thin
strips. They were good. In the past I
would eat them with a little sharp Dijon
mustard, but wasabi oil is much better.
It's just the pure flavor without the
vinegar and mustard seed meal. Just pure
sharpness on rare beef. Exquisite.