Sunday. Meat day. That's a T bone steak, already too cooked for my taste.
I put the salt out of the heat. I use a special salt from France: Fleur de Sel de Guérande.
And absolutely no spices or herbs of any kind.
That is exactly what I was planning for this Sunday. With a bottle of Saint-Nicolas-de-Bourgueil that can be drunk at a civilized temperature for this season, that is out of the fridge.
Accompanied by a very good appetite.
Care to come? I have a piece of 3 pounds that is waiting to be shared. If you accept I will book a special trebuchet for you.