plans for steak: light oiling, kosher salt, cracked pepper, rosemary sprigs - modified Alton Brown method
Going to use a couple of stainless steel pans instead of cast iron
(that's all I got). Should the steak be fridge or room temp? Debating
a Barolo wine or Traquair Jacobite Scotch Ale. The beer's winning due
to current economic circumstances, though.
