Food fads … right now the ‘thing’ that has been going around locally is ‘reverse searing’ … what is it? Essentially … in simple layman’s terms … you bring your meat almost to temp in the oven, and then you sear it on the stove top in a pan. I tried to watch a few videos of it, but from someone who loves to talk … most folks WAY over-explained the technique. I find that when I can’t use my outdoor barbeque because of the rain, this is a nice quick way of preparing a steak. It’s also not as scary as it sounds … you just need a wire rack that fits your roasting pan, roasting pan, and the skillet for the last sear. Hanger steaks! “The butcher’s steak.” For years my mother swore by this steak because no one bought it – it’s not very pretty, and it was always cheap – four kids to feed … you find cheap. Now, the word is out about this petite hanging tenderloin. No longer a secret of butchers and cattle folk. I can find it locally for about $14 a pound or less … it used to be $7 … sigh. You really don’t have to do much flavor-wise to this piece of meat besides just garlic salt and pepper. My mother always served it sliced with sauteed vegetables on top … I chose this pasta mainly to compliment the steak. I always like bright flavors next to a heavier main dish just to balance my palate. Though fair warning …. I really believe that angel hair pasta got its name from that you need a angel’s patience to deal with it. I usually make sure all the veggies are chopped before I even think about boiling the pasta. Yes, that’s a quarter cup of salt in the water … you want pasta water to taste like the sea. Also have two forks at the ready when you take it out of the water so you can separate it, so it doesn’t turn into pasta clumps. Monitor the water more than usual, because the pasta goes from not done to a pot of glue in minutes. Really though despite all my warnings, it’s not a difficult dish!