Hmmm... American Meat

The best beef I've ever had in my life was a huge slab of ribeye from Kansas. During one of our SAS public holiday games, we had a little cookout by the grandstand (in the middle of our double header), and Kitty, brought this massive slab of meat which he had carried back with him from Kansas. It was heaven. Melt-in-your-mouth perfection. Simply seasoned with salt and pepper and grilled rare on the hibachi. I still have dreams about that meat.
Anyway, they banned American beef from our shores since Mad Cow was found on some cattle, but the ban has recently been lifted and I had a craving for that delectable meat! So far, I only heard that Espirito Santo carried american beef. Boy was I in for a surprise when I found some at NTUC when I went grocery shopping. There wasn't much selection, a couple of pieces of Striploin and some Sirloin. The sirloin looked quite fatty, so I picked the striploin instead.

Almost seven bucks for a 130gm piece. Expensive? yeah. Worth it? Hell Yeah!

Ready for some seasoning!

Sea salt, pepper and a drop of extra-virgin olive oil. Rub it on both sides...

The pan should be extra hot so that the beef sears properly.

You can see the smoke when I flipped the beef.
I cooked it for exactly 12 seconds per side because I wanted medium-rare.

Letting the meat rest is important (I learnt this from Gordon Ramsay), so that the juices will flow back into the meat and it will also continue cooking. While it's resting, I get to take photos.