Pan Seared T-Bone Steak

Last night, when I was considering what to do for dinner, I almost forgot that we have frozen T-bone steak pieces. I did not add salt or pepper while the steak was thawing; instead, I rubbed it with dried rosemary and oregano. 

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.Wikipedia

I also made my incredibly easy-to-follow recipe for mashed potatoes, which I also cooked ahead of time. About a kilogram of quartered, peeled potatoes were cooked until incredibly tender. When it was finished, I mashed it and added some melted, salted butter and freshly ground black pepper to a bowl. I made the gravy with the steak's oil trimmings and then added butter, flour, and water to get the right consistency. 

To add a nutty flavor to the side dishes, I blanched carrots, beans, and maize before drizzling sesame oil over them. 

A tasty supper was served!

First time to try Nabe Izakaya Hotpot at SM Olongapo City Central

 

It was my first time at Nabe Izakaya Hotpot Restaurant when I met up with my mommy friend, her kids and my daughter for lunch last Saturday at SM Olongapo City Central. I'm delighted to share with you my impressions of the cuisine and service.

We arrived at precisely noon; the restaurant was not full; only a few people were seated. As you enter the eating area, it appears dark and uninviting. They must have been attempting to save energy, haha.

You couldn't view the left side of the eating room because it appears to be blocked by tables and chairs; however, I was unable to check by going around the dining space.

There weren't many employees present at first, but as time went on, more employees arrived for their shifts. Throughout our entire stay, only one male employee attended our tables. He paid close attention to us and periodically asked if there was anything else he could do to help.

Instead of the unlimited grill, which doesn't offer beef slices, we went for the hotpot deal, which included unlimited meat, Nabe balls, vegetables, eggs, noodles, and rice along with two choices of soup (we picked TanTan spicy soup and I forgot the other one). The cost of this limitless hotpot lunch is P588 per person. If I were to compare it to other unlimited restaurants I have been to, I would say it was average for the price and the type of meat they serve.

Have you been to any Nabe Izakaya Hotpot restaurant, how was your experience? Let me know on the comment section and let's exchange thoughts about it. 

Enjoy the rest of the week! 

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