I put the exhaust fan on the way they said to but still. I opened the windows and still there was this cloud all over the first floor of the house. It was amazing that the smoke alarm did not go off. If I were making this at my mother's house, the smoke alarm would have been going off, I will tell you that. That smoke alarm at my mother's house, it goes off when you so much as look at it sideways.
So I was choking and coughing from the smoke but the good news is, the steak came out well.
"This isn't too bad," Howard said.
He said it might be my best attempt so far!
It was pink in the middle the way it was supposed to be and it looked pretty when you arranged the slices in a fan-type pattern on the plate. Then I adorned it with mushroom fricassee out of this cookbook I just got today at an estate sale. And my favorite vegetable, Swiss chard. I did up the Swiss chard with onions and garlic and raisins.
Howard says now all I have to do is apply what I have learned to an expensive cut of beef. Because I am wiser now I will not blow it.
Here is where he and I part ways. I get my fun out of cooking up a $2.50 a pound cut and making it great. That is my ambition, to be able to take top round from Jubilee and make it taste like the Hyatt.