So I’ve got this nice cut of meat perfectly tenderized. Its reddish hue looks healthy and my efforts with the mallet have reduced its thickness, making it into a nice little cutlet. It’s marbled with fat and almost looks good enough to eat without cooking.
But Mom always told me never to eat raw meat, and she was right about most things.
But before I get out the skillet, I spin the spice rack on top of the refrigerator and think about how to season my meat just so.
I pick out some garlic powder, a black pepper mill, a box of kosher salt. I reach into the fridge for a bottle of Worcestershire sauce.
I rub the meat first with olive oil, splash it with the Worcestershire, sprinkle the garlic powder and kosher salt on it, then end up with a generous grind of black pepper. I flip it over an
