"songbird" wrote in message ...

jmcquown wrote:
>... Then
> again, I don't know what you consider "amazing steaks" or "high quality
> meat". I'm pretty sure most people try their best not to buy crappy
> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
> Strip? Porterhouse? T-Bone? Pray tell!

ditto, i don't click blind links very often these days.
for one reason, not enough time, but also i just don't
want to support click-bait spammers.

today we had a sirloin steak. Mom said she wanted
a steak. i pan fried it with a little butter to just
medium. juicy, a bit of pink in the center but not
dried out. she did not want any garlic salt or any
spices on it so i had to hold off on the garlic salt
until after it was cooked.

i also made a baked potato, mushrooms and onions.
first time in a long time we had sour cream. normally
we have whole milk plain yogurt on hand and that is
good enough for sour cream substitute.

since Mom did not want the onions and mushrooms
cooked enough to carmelize them i put some aside for
me to use to deglaze the pan and have them as a
part of my meal but not hers.

all worked out well, we were both happy and well
fed.

the steak was a little over a lb and about $6 so
not too bad for a sirloin these days.

i actually prefer a ground chuck burger over many
steaks but this was a nice change of pace.


songbird

===

Just to reassure you, that link is fine