Immediately upon my return to NYC, I threw one of my blocks of Six Medallions into the fridge to defrost.
For dinner this evening, I cooked them very traditionally. I let them warm to room temperature, dried them with paper towels, salted and peppered both sides, and dropped them into a hot skillet oiled with rendered leaf lard.
Added some rendered bacon fat, sauteed pine nuts, and spinach.
Tonight was the first time I cooked something that I killed. It tasted delicious, to be honest though, it didn’t taste that different from a great grass-fed steak.