A simple meal: pan seared rib steak with Tommy’s Potatoes. Nice and easy. But once again I was blindsided by pomposity (my own). It’s that damned salt again. Instead of using my standard Kosher salt, I ground a bit of Hiwa kai Black Hawaiian Sea Salt on both sides of the steak, and a sprinkle of cayenne pepper for good measure. I would love to take credit for cooking the steak perfectly*, and while it was cooked nicely, the kicker for the dish was that stupid, pompous, expensive salt. I love good quality ingredients in my cooking. But salt? Every time this happens I have less moral authority to poke fun at all of the jerks in the food world who pontificate about free-range tomatoes (at five bucks a pop!) and sustainable agriculture and happy, carefree, heirloom pigs.
The stuff is really good, and you should try it. Just don’t tell them that I sent you.
* 2 inch bone-in rib steak. Blazing hot cast-iron pan for about 3 minutes on each side, just enough for a good char, then into a hot oven for another 3 or 4 minutes. Let it rest for several minutes, and you’re done.