Wag me? Wagyu!

I have become a beefeater. Sean makes my steak like I like it. I don't even know what that is, but Sean does. We lack a grill, so our only option is pan searing. And no one complains. Wagyu beef happened to be on sale at the market, so we had it a few weeks ago with a Syrah. The picture is showing a side view, over sauteed mushrooms, with my favorite green beans.


Peppered Steak

Coarsely crush black peppercorns in an adjustable grinder or on a cutting board with the underside of a heavy sauce pan. Press a generous amount into the top and bottom of the steak. Do not salt! If you have lovely ventilation in your abode, heat a heavy saucepan to medium high, add a tablespoon of butter and place the steak in the middle. If you have sensitive smoke alarms (like us) just skip the butter. You won't miss it too much. Wait till the meat releases itself from the pan and flip over. You won't get the darkest sear on the meat if the peppercorns are very large, but the taste is still fabulous. Sear the second side and place in the oven to finish. Medium is preferred for best texture. If you skipped the butter during cooking, you can always add a pat on for serving. Or even if you didn't skip it before. Butter is a great finisher for steak. And it is ok to salt it now.

Remember, wine helps your body process protein, so choose a fantastic red one to drink with this. Medium to full-bodied reds go great with steak, as does a heavy Chardonnay.