Steaks Quotes

“Before the Apocalypse, the closest I'd gotten to death was buying steaks at the supermarket.”
― Manel Loureiro, Apocalipsis Z: La ira de los justos

“It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of MtAoFC, respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but was. Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies.
"I was hoping they'd have sweetbreads on the menu," Frank says.
"You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus.
"I'm an organ man," Frank says, taking a sip of wine.
"I know a place where they make great sautéed sweetbreads," I say.
"You?" he asks, a look of pleased astonishment spreading across his face.
"Love 'em," I say. This mutual infatuation with organs bodes well.
Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.”
― Hannah Mccouch, Girl Cook: A Novel