Yesterday, I bought a really nice and thick rib eye steak from the organic butcher at the farmer's market. This morning, I put it on top of two crushed garlic cloves in a little marinade of soy sauce and rapeseed oil. This evening I took a really nice, thick and marinated rib eye steak out of the fridge.
After the rib eye steak had been out of the fridge for about half an hour, I quickly grilled it in a hot grill pan for exactly 2 minutes on each side. Even the five minutes I let it rest in the slightly warm oven were not enough to get ride of the smoke. Nor were the further two minutes it took me to take my razor sharp Japanese knife and slice the steak against the grain so that it did not lose any of its juices.
Still surrounded by smoke, I put the sliced rib eye steak on my preheated plate, sat down at my kitchen table, took my first bite... and entered heaven.
As that first piece of steak melted on my tongue and filled my mouth with its smoky and creamy flavours I really thought for a moment I was in heaven. It might have been the smoke in the kitchen that got me confused.
On the other hand it is said that Heaven is a place on earth. And I suppose the kitchen is as good a place as any.