Wow. Sorry for kind of falling off the planet for a bit there guys. It’s been a crazy time. Let me keep it short and simple; cancer is a real bitch, but gamma knife radiation is pretty amazing. Enough said, let’s talk about food!
Have you ever gone out to a fancy ass steakhouse and ordered a beautiful steak and then winced when the check came? No more my lovelies! Week 32 of the challenge was to cook your favorite anything. Umm hello…let’s make a steak!
Mike and I have been gotten really freaking good at making steak at home. This is a good thing. Considering the first steak I made him (Valentine’s Day 2010) turned into a disaster that we both choked down, we have made some really fantastic progress. Now, all it takes for a perfect steak in the convenience of our home are some very simple tools.
First, if you don’t already have a cast iron pan, it’s time to get one. They are not that expensive (check out Amazon, or your local hardware store!) and when properly cared for, they will last for generations. Seriously. This is like, hand me down heaven.
Next, you will need a beautiful steak. We typically shop at Stater Brothers for our meat and have always been happy with the quality. The price isn’t too shabby either. Usually we will wait until rib-eye (our preferred cut) goes on sale to about $5 or $6 a pound and get several to freeze. This way, if the “I need a steak right now” mood hits, we are ready to go!
The rest of the implements are as follows: sea salt, freshly ground black pepper, canola oil, tongs, and a timer.
We again went to Alton Brown for guidance on our quest for the perfect homemade steak. His method of searing over high heat and finishing the meat in the oven is simple, effective and turns out perfectly cooked steak time after time. We have adjusted the cook time to get our desired doneness, but this recipe for Seared Ribeye is a great place to start.
When you’re ready to eat, you will have something that looks like this:
Here we served it with a curried cous cous, and a cauliflower “cous cous” salad. And don’t get all judgy! Mike and I split one rib-eye, so it’s not like I ate that entire thing myself. Although I definitely could have, it’s so damn good. Once the steak is done and rested, its up to you to top it. Mike and I love bleu cheese butter on top. It’s a little taste of heaven. You could always saute up some onions in the cast iron, then deglaze with some red wine and pour that shit on top. All good options. All delicious.