Portions

Since David got me back to work on this blog, thought I'd post up an example of how we do a bit of portion control and presentation.

Steak: 12-16oz NYStrip, either on the grill or stovetop.I like stovetop with a bit of chopped garlic and pat of butter.
Then let rest for about 5min, this allows the juices to retreat back into the cut.

Then slice thin, about 3/8 inch (cut to suit, this is not exact) and fan out on the plate. Place a drop of Crema di Balsamico (Balsamic Creme) on each slice, top with a bit of Fleur de Sel.

The point is, you end up with 6 to 8oz of steak, plenty for an adult.