Since my lady is vegetarian and I usually cater to her dietary needs, I figured I would treat myself to a nice Lamb steak. "What marinade did you use? Did you rub it down with spices? Did you slice it up and put it in a Mexican dish?" All of these questions are flat out stupid. Why? Because to defile a beautiful steak in any of the
aforementioned manners would be complete and utter blasphemy. A nice steak should only be prepared with salt and pepper but it can, however, be accompanied by a myriad of condiments. Today I decided to make a nice porter mustard sauce. Let's begin:
Start by whipping up your fine accompaniment. In a small bowl, toss in some
Dijon mustard, a little porter or stout (I used
Stone's Smoked Porter), and a hefty pinch of brown sugar. If your sauce is too thick, add more porter. If your sauce is too thin, add more mustard. Not rocket surgery here people.
Cook your lamb like a
beef steak. Sear for five minutes flip and put in the oven for another five. Make sure your pan is designed for oven use,
dumbass. You want your steak bloody. Overcooked lamb sucks ass.
And there you have it. A beautiful lamb steak with a nice porter mustard on the side. Heaven must be like this. Eat it.
Start by whipping up your fine accompaniment. In a small bowl, toss in some Dijon mustard, a little porter or stout (I used Stone's Smoked Porter), and a hefty pinch of brown sugar. If your sauce is too thick, add more porter. If your sauce is too thin, add more mustard. Not rocket surgery here people.
Cook your lamb like a beef steak. Sear for five minutes flip and put in the oven for another five. Make sure your pan is designed for oven use, dumbass. You want your steak bloody. Overcooked lamb sucks ass.
And there you have it. A beautiful lamb steak with a nice porter mustard on the side. Heaven must be like this. Eat it.
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