Bourbon steak au poivre
Steaks
I set the smoke alarm off. Twice. I should have been studying for my Microbiology midterm, but setting food (intentionally) on fire was so much more fun! This recipe is simple, but I love it -- it's my favorite way to eat steak when it's too cold outside to grill. (And in Boston, it snowed today!) I think I originally learned the technique from Mastering the Art of French Cooking (where else!?), but it's ever-evolving. Note: the steaks I used are small, a little bigger than a deck of cards, a serving size of red meat your that would make your cardiologist smile.
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