post pan-seared, pre oven-roasted steak. this, my friends, is what we call a two and a half inch thick rib steak, with vegetables in a carbon-steel pan. that’s it. no fancy names, no games. I cut this steak on thursday morning (at) 9:00 am, april third, and it looked beautiful. if it had been a different morning, I am sure how this would have panned out.* I rubbed coarse sea salt and black pepper onto the meat giant known as my steak. my older older brother (father) then took over and used his expertise in pan searing my steak to a perfect searedness upon the outside of this exquisite piece of meat. I prepared the vegetables; chopped celery, carrots and onion went around the steak, into the pan, and surrounded it like how laurel leaves surround the heads of greek gods. only this was more appetizing to look at and eat. the steak was placed into a preheated oven and then allowed to roast for 45 minutes. by roast, I don’t mean we made fun of it and told embarrassing stories of it, I just mean it cooked, baked, what have you. before the oven was stuffed with my steak, I placed upon it some mustard (the yellow kind…as if there’s any other…) and some miracle whip.
45 minutes later, I proceeded to take the steak out of the oven and burned the underside forearm part of my left arm. my head flew back, and I howled in pain. on the verge of tears and hunger I managed to heave the steak out of the oven and placed it up upon the top of the stove top (and if this last part of this sentence didn’t throw you for a loop, I am sure if you send an email to urbani_jordan@hotmail.com, he can help you. no there’s no support group, just a lonely person at their email waiting to respond to someone’s failed useless attempts at a love life.) the steak was cooked to perfection, a slight pinkness was evident near the bone, but that was to be expected at the thickness rate and proximity to the bone. if one were to compare it on a chart of x and y, one would note that the redder meat closer to the bone…oh no time for this now. the steak eschewed aromas of tangy and sweet. the mustard and miracle whip had done wonders for this steak and it tasted exactly as it smelled “tangy and sweet” - jordan, jordan’s brkfst post, april 3rd 2009. the vegetables were cooked and kind of dried out, which is the most technical and scientific description I could come up with for them. the steak was amazing, it was like the terrible movie exquisite tenderness, only it wasn’t terrible, it was delicious. it fed almost three people for brkfst. me, myself, Jordan, my older brother, and my good friend.
I bid you adieu good brkfsteers. one for brkfst, and brkfst for all.
*I was tempted to make a pan joke including my carbon-steel pan, however, all thoughts of funniness and jokiness eluded me.
