grass-fed loin of ribeye with black lava salt & truffled blue oyster mushrooms
Cooked this for milady. It’s a ribeye with the fat cap and eye removed so that only the middle loin remained, making it resemble a filet mignon (but with a much better flavor). The blue oyster mushrooms were farmed by a family friend; they’re completely organic and have a hint of blue when raw, not to mention they’re delicious. The black lava salt was a Christmas gift from my sister. It lent the steak an ashy quality, as if it were licked by the fire of a grill. All in all, great meal.