“It’s hard to impress me with chicken.”

I mumbled and walked away without looking back, leaving that fast food store I always go to behind. The road on the way home stills the same as it always was, but the gray weather doesn’t really cheer my mood up. And now, holding the plastic shopping bag in my hand, I finally went back to my apartment door , with the fresh steak I bought from the store.

“It’s rare to see so few people on the way home from work.”

I step into the kitchen, get a plate and put the steak on. After a few minutes processing with salt and pepper, I put the steak into the pan. Today is salary-release day, the only time I can try something else instead of fried chicken for supper. I can’t wait to make myself some steak to celebrate this. Watching the steak boiling with the oil, I started the timer, counting the number till the time I wanted.

Like fried chicken, the Maillard reaction and olive oil gives steak its unparalleled flavor.The white fat changes to gold as the oil heats up, exuding its fragrance. When the time comes to turn the steak over, a brown and yellow charred layer will already be formed on the surface.

As the steaks were fried until golden on both sides, I took them out, let them rest for a few minutes in the tin foil, and then put them back into the pan, giving it’s flavor of butter and garlic.

I keep pouring the melted butter on the steak, continuing to release the flavor of the steak, while the fresh and spicy garlic adds a layer of flavor to the steak.

Finally it’s finished, a medium cooked steak is on my plate. I cut myself some steak and put it into my mouth, watching the crowds on the line for the fried chicken, mumbling:

“It’s hard to impress me with chicken.”