Little Beast Ballard

Heat a heavy skillet on medium-high with a thin film of neutral, high smoke point oil or tallow. Proper preheat ensures a strong sear and prevents sticking.

If there’s a fat cap, render it first by pressing briefly against the pan. Lay the cut flat, sear deeply, then flip. Add aromatics if desired.

In the last minute, add butter, garlic, or herbs to baste. This builds depth and a restaurant-style finish.

10 Samuel Smith, Nut Brown Ale, ENG

8 Samuel Smith, Taddy’s Porter, ENG

28 400 Conejos Mezcal 80

12 Don Fulano, Tequila, Añejo 80

22 Ocho Tequila, Reposado 80

14 1988 Labiettede Castille, Bas Armagnac 80

30 1997 Marquis de Saint-Loup, Pays d'Auge,

can$8

Bitburger Pils 0% (16.9 oz can)

10 Seasonal Shrub