Ed Levine's Serious Diet, Week 35: Eating Meat Sparingly Is Alright

20080306-scale.jpgI'm slowly realizing that meat can and should be enjoyed in small portions. Serious Eats contributor and Meat Lite co-author Joy Manning does have a point: small portions of meat can be an incredibly satisfying thing to eat.


Guide to Steak

All the methods and tips you need to make perfect steak, each and every time.

Joy inspired me a couple of nights ago when I went to a steakhouse with a group of seven serious eaters. Like many people I usually order my own steak. Sometimes it's a ten-ounce steak, sometimes it's 12 ounces, and sometimes it's even a pound. I enjoy every single bite and then, of course, I realize I feel uncomfortably full. Lots of red meat will do that to anyone.

So this time I did something radical.

I took control of the ordering and ordered three steaks for the seven of us. One was a prime, dry-aged bone-in ribeye aged for an incredible 65 days. The other two were also rich, prime dry-aged steaks. I asked our extremely competent waitperson to slice the steaks and serve them to us. I got a plate of three quite small pieces of steak. The bone-in ribeye aged 65 days might have been the single best piece of beef I have tasted in my life. Miraculously, although there was a platter of steak slices left over I left my friends to fight over them. I ate a little salad, some Brussels sprouts, a few french fries, and a bite or two of dessert.

I hope that when I get on the scale I'm okay. C'mon, Mr. Scale. Reward my meat lite epiphany. I stayed even, at 246. I'll take it. Perhaps most importantly, I might have learned a little something about how to eat in the future. Stay tuned.