The Return of the Chef: Peppered Buffalo Steak With Salad

No pictures today since I can't find my camera, but I'll share what I made for dinner nonetheless (serves two-three). Since I eyeball most of my cooking, I'll only have some numbers :

Greek-ish Salad

Romaine lettuce

Olive and feta mix (from olive bar)

2 slices of yellow onion, halved

6 cherry tomatoes, whole

Salt

Red wine vinegar

Just mix all of the ingredients together. . . I really don't know how else to elaborate here.

Peppered Buffalo Steak

Buffalo steak (0.57 oz)

Salt and pepper

Garlic powder

Paprika

Gravy (see below)

Lemon thyme, fresh and chopped

Season the buffalo steak and coat both sides liberally with black pepper. Turn on the pan to med-high heat, sear on both sides for 3 minutes. Cook an additional 3 minutes on either side at med, med-low heat for well-done (I was reading some online directions, thinking that buffalo would cook differently than beef, and didn't read carefully enough. Still it came out alright). Let the meat rest for 10 minutes, then slice into thin slices at an angle. Spoon gravy, garnish with fresh lemon thyme

Gravy

Drippings from peppered buffalo steak

1 Tbsp. butter

Water

Cornstarch

Tabasco sauce

Salt

Lemon thyme, fresh and chopped

Deglaze the pan used to cook the steak with some water (or wine, if you have it). Melt butter into the drippings. Mix cornstarch with a little bit of water in a separate bowl, then add to the pan. Add salt and Tabasco to taste (the vinegar should be noticeable). Chop some lemon thyme and add to gravy at the last minute. Spoon onto steak.

It was delicious, of course. Rachel gives it an 8.75 on a scale of 1 (absolutely terrible) to 10 (culinary orgasm). I guess I can always improve. Now we're just savoring the lingering taste of pepper with a 2002 pinot noir from Wetherell Vineyards.