Nobody sees the hours on this plate.
Tri-tip sat in red wine and aromatics just long enough to season it through and not a minute longer. Under-marinate and it's just wet. Over-marinate and the acid starts eating the edges. You learn where that line is by crossing it a few times.
Every parsley leaf picked off the stem by hand.
Shallot and red onion diced fine and macerated in Meyer lemon and my own red wine vinegar until the acid softens them, so they land delicate instead of punchy. A touch of garlic, árbol, Aleppo.
Then the part that makes it mine. Crispy garlic. Peel every clove, slice each one on the mandoline, fry the chips in tallow I've been saving from trim. Give it your full attention or it goes bitter and you start over.
Then you have to know the cut well enough to season it, grill it, and rest it the way it deserves. And build a sauce that lifts the beef instead of burying what the grass put into that muscle and fat.
None of this is a recipe you follow. It's technique, the kind you only build over years in a kitchen, and it has to be right every single time. Twenty-three years in and I'm still sharpening it. Patience is as much the craft as the knowledge. And patience is how knowledge turns into wisdom.
Bitcoin taught me the same lesson. Low time preference shows up in what you're willing to wait for. You can't fake proof of work. You stack, you hold, you sit through the cycles, and one day you understand things no amount of reading could have handed you. One block every ten minutes. Nobody rushes it.
That tallow is the same idea. Saved a little at a time from every trim until there's enough to do something great with it.
Shoutout to every Bitcoiner who loves a good steak. You already get it.
Somewhere, someone is issuing perpetual preferreds to get synthetic steak exposure at 2x mNAV. I just bought the tri-tip. 🥩
#steakstr #foodstr
