Celebrate with red meat
Finally, after being back from China for so long (almost 3 weeks) I get to eat some real steak! My quest for real juicy medium rare thick cuts in China have always ended in vain. I've been to many restaurants that claim to serve western meals with certified Angus beef and I've even tried ordering the most expensive steak ($24) I could get at those restaurants but in the end I am always always dissapointed. For some reason the cuts of beef in China just aren't the same as the ones we get in the United States. They seem to be thinner and a lot more tender, but tender in a bad way. When you bite into a Chinese steak you can't experience the joy of the bloody juices squirting out of the muscle fibers coming from a ribeye. I couldn't even find anything thicker than half an inch, now that is a shame.
I'm grilling ribeye tonight and we're going to have a little celebration, just family.
Drool...