#garlic steak

Garlic Steak and Seasoned Potatoes Recipe Ingredients:For the Garlic Steak: 2 ribeye or sirloin steaks (about 1 inch thick),4 cloves garlic, minced,2 tablespoons olive oil,1 tablespoon butter,Salt and pepper to taste,Fresh parsley (optional, for garnish). For the Seasoned Potatoes: 4 medium potatoes, diced (russet or Yukon Gold),2 tablespoons olive oil,1 teaspoon garlic powder,1 teaspoon…

Family lunch at BOTEJYU, SM City San Mateo

After being mostly stuck within Metro Manila during the lockdown, the family heartily welcomed an out-of-town trip to San Mateo. Venturing out from our comfy accommodations at Timberland Highlands Resort to SM City San Mateo for a spot of lunch and a bit of shopping, we decided to dine at the BOTEJYU outlet located there. BOTEJYU is a Japanese restaurant that originated from an okonomiyaki…

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I took a lunch meating with a Hollywood pal in May, 2005.

We talked movies, and we talked meat. Meat, meat and more meat.

Tri-tip. Pepper steak. Garlic steak. Beef kabob. Top sirloin.

It’s (almost) all about meat when you’re at Amazon Churrascaria in Fullerton (in Orange County, Calif.). Churrascaria are a particularly Brazilian mix of barbecue and steakhouse, featuring waiters who…

TURN ON THE OVEN TO BROIL AT 450 DEGREES (F) WHILE HOWLING VICIOUS COMPLIMENTS TO THE MOON. 

LINE A LIPPED COOKING SHEET WITH ALUMINUM FOIL, BECAUSE WE DON’T WANT DELICIOUS JUICES DRIBBLING ALL OVER THE FUCKING PLACE, AND MAKING THE OVEN TAKE A SHIT IN PROTEST. 

DRIZZLE A TINY BIT OF OIL ONTO THE FOIL - I RECOMMEND CANOLA OIL, BUT VEGGIE OIL OR EVEN BUTTER IS OKAY. THIS IS JUST SO THE STEAKS ABSOLUTELY DON’T STICK TO THE FOIL. 

SLAP YOUR GLORIOUS STEAK(S) ONTO THE FOILED COOKING SHEET. FIST BUMP YOUR PET PLATYPUS BEAR IN TRIUMPH. 

TAKE ABOUT A TEASPOON PER STEAK OF MINCED GARLIC, AND RUB IT SENSUALLY INTO THE COWFLESH. 

NOW SPLASH SOME WORCESTERSHIRE SAUCE ON TOP OF THOSE MAJESTIC STEAKS. I DON’T FUCKING CARE HOW MUCH - ENOUGH TO WET IT DOWN, NOT TOO MUCH THAT IT WASHES OFF ALL THE GARLIC. CHRIST ON A CRACKER, USE PERSONAL JUDGEMENT HERE. 

SPRINKLE A LITTLE BIT OF GARLIC POWDER ON THAT BAD BOY, AND IT’S TIME TO PARTY ROCK!

SLIDE THOSE PUPPIES INTO THE OVEN - THEIR RACK SHOULD BE ABOUT 6-8 INCHES AWAY FROM THE SEARING DEATH-FLAMES OF THE BROILER. 

LEAVE THEM IN FOR 5 MINUTES, TAKE THEM OUT, FLIP THEM OVER WITH TONGS (OR CREATIVE APPLICATION OF TWO FORKS), THEN PUT THEM BACK IN FOR ANOTHER 5-10. (LONGER IF YOU WANT IT MORE ‘DONE’)

PERSONALLY, I LIKE MEDIUM-RARE, BECAUSE I THINK THE MEAT-FLAVOR ISN’T OVERWHELMED BY THE SEASONING-FLAVOR AT THAT POINT. BUT HEY, SOME PEOPLE LIKE WELL-DONE!

MAKE ABSO-FUCKING-LUTEY SURE THAT YOU DON’T LEAVE THEM IN TO THE POINT OF BURNING.  STEAK IS GODDAMN EXPENSIVE, MOTHERFUCKERS!

IF YOU TAKE THE STEAK OUT WHEN YOU THINK IT’S DONE, AND CUT INTO THE CENTER, IT SHOULD BE A TINY BIT MORE PINK THAN YOU WANT IT - LET IT SIT ON THE PAN (OUT OF THE OVEN) AND THE RESIDUAL HEAT IN THE PAN AND IN THE MEAT WILL CONTINUE TO COOK IT.