April 8, 2007
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I stopped in Savenor's to get a chicken. Lately, Michael Ruhlman has convinced me that roast chicken needs to be brined, and that’s enough of a production that I’d rather get a really good chicken.

So I pulled into the 15-minute parking space in front, and left with a chicken, two huge lamb shanks, an artisan sausage, and a hanger steak.

As I handed over the contents of my wallet, the cashier mentioned that this was also her favorite steak. “Do you grill it?” I asked. “Or pan-sear it?” She broils it, after marinating it in oil and vinegar and Italian spices.

Now, this didn’t grab me at first, but I could use a different rub and I have a big pile of Penzey’s Italian Herbs that I bought in a delusionary fit and seldom use. So, I rubbed the hanger steak all over with kosher salt, fresh pepper, sugar, and ground ancho chile, and then coated it with lots of the dried herbs. Onto the grill! I'm not completely sure that the herbs helped the flavor, but they made the kitchen smell wonderful.

Memo: buying the grill on the Wolf range was a big win.

We had a bottle of a cheap red Bordeaux chosen at random from a pile of cheap young Bordeaux at Fresh Pond (2005 Chateau Tour De Pic, and very drinkable it was), and a sip of one of Dr. Loosen’s lovely dessert Rieslings for dessert.