Lana Turner's Hat and a Ribeye Steak

"Remind me to be with you the next time you pick out a hat."
"Don't you like it?"
"No.  Too much of it."

Clark Gable commenting again on Lana Turner's hat choice in the 1942 movie, "Somewhere I'll Find You.  It was rather an odd hat, kind of out of proportion.  In the 1940's they got into a pilgrim look, the hats with the tall cone shaped crowns.  This one was like that and as Clark Gable said, "Too much of it."


The cut of a hat is everything.  It has to fit the head properly, flatter a face and never be too much.  A hat can be a magnet for attention but should stop short of getting all the attention.

My attention last night was gotten by a very nice cut of meat, the ribeye steak.  About once a month my husband and I share one and it is the just the right amount of meat.  This one was especially tender and went really well with Lotus Foods Forbidden Rice.  I have a very reliable method for cooking a perfectly medium-rare ribeye steak.  We do have to open all the windows doors and turn on a fan but it is worth the end result.

Ribeye Steak

1 12 oz. grass-fed ribeye steak
olive oil
1/2 cup wine
1 tbs. butter


Pat the steak dry and coat on both sides with a little olive oil.  Let come to room temperature.  Heat a cast iron skillet on high for 4 minutes.  Lightly salt the steak, lay salt side down in the hot pan and cook for 5 minutes on the first side.  Keep the heat on high.  Salt the other side and turn, cook for 4 more minutes.  Remove to a board to rest, cover with foil.

Reduce the heat to medium-high, pour in the wine to deglaze the pan.  Let the sauce reduce stirring a little.  Add any of the meat juices from the resting steak.  When the sauce thickens and is reduced to a couple of tablespoons turn off the heat and swirl in the butter.  Slice the steak across the grain and pour over the sauce.

The perfect amount of ribeye steak.  Not too much of it.


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.