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Tonight's dinner was a new york strip stir fry with a side of fillet mignon.
The stir fry recipe called for 1.5 lbs of sirloin. Ralph's had porterhouse on sale for such a good deal that it was actually cheaper to get a 2lbs porterhouse than the 1.5 lbs of sirloin. And while I could justify using the NY strip side of the porter in the stirfry (loin is loin, right? Plus, there's a noticeable benefit to using the NY over just a sirloin), it seemed a crime against cow to do that to the fillet. So I lopped that off and cooked it up steakhouse style (dry rub, nice seer in a cast iron skillet, 10 minutes in the oven at 450 with a pat of butter on top).
Of course that stir fry came out so damned tender and delicious I don't know that I'll ever be satisfied with the sirloin version again.
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'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.'
-TJ
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