My editors suggested I spend a few weeks of the summer improving myself and write about my experiences. To celebrate my summer of self-improvement, I’m having a steak and a bottle of wine. Unless you need your steak grilled in an 1,800-degree broiler, a beautiful chop offers restaurants little advantage over the home chef. A rare ribeye feels quite different than a rare filet, which feels quite different than a rare striploin. That’s a perfectly acceptable approach for “novices,” Chef Inniss suggested.

Source: National Post August 24, 2016 18:45 UTC