Why do Americans serve slabs of meat next to pasta?
this post was submitted on 05 Apr 2026
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Normally I put it in or on but there was such a small amount compared to the portion of pasta it was more of a side dish that one shouldn't have to work around or have uneven distribution of.
those noodles are sensual, they are making me feel things
Please put those in my Noodle Hole
your comment was better 🌟
No way. They complement each other.
Yours had more evocativeness.
You both win in your category.
That steak looks done to perfection.
Pat dry, salt, pepper, let rest for 30 minutes, pat dry, pan with butter on medium high heat. 2.5 minutes per side. Tent for 10 minutes.
Salt and pepper, 2 minutes each side for the good grill marks, then down the hatch.
I've always had a problem with that. It makes me think Canada has really thin steaks. If I had done 2 minutes each side this would have been rare in the center and a one inch thick steak would still be blue in the center.
Rare and blue rare are pretty common asks here. I usually cut my steaks at 1 to 1-1/4".
My wife likes it so rare a good veterinarian could bring it back to life. I'm not quite that carnivorous.
I generally like a good rare and sometimes blue. But I knew my wife would say this was underdone. And since I had to cook the one steak for both of us I went and compromised. But also this was mail order freezer steak and it's not good enough for blue or rare.
This looks awesome!