Let them eat steak

The library monster needs a hearty meal now and then, and occasionally, this comes in the form of steak. I don’t know why people are intimidated with the thought of cooking steak because it’s a pretty easy dish.

Seasoning a steak need not be complicated. I’ve found that a combination of kosher salt, black pepper, and onion powder nicely compliments the flavor of a steak.

Sprinkle these spices onto both sides of your steaks, and let the steaks marinate for at least thirty minutes. If you want to, season your steaks the day before and let them marinate for twenty-four hours.

If you’ve been hesitant to cook steak because either you dread the hassle of grilling or you lack the proper equipment, let me assure you that a nice grill pan will still provide you with great results. Make sure that you give the pan five to ten minutes to warm up over medium-high high heat. I personally prefer a cast-iron grill pan (enameling is optional).

While the pan is heating, take the opportunity to assemble that salad or other side dish that you may want to accompany your steaks. Unless you are eating a tiny steak, I see no reason to complicate things with potatoes, but that is your decision. Once the cooking begins, you’ll want to be able to devote your entire attention to the steaks.

So this is the point where you finally get to cook the steaks. Simply place the steaks in the pan.

When it comes to timing the cooking of your steaks, experience is your best guide. I look for a few signs to guide me. To decide when to flip the steaks, I usually look for browning halfway up the sides of the steaks.

After the flip, watch for browning to complete on the sides of the steaks. Of course, you can always check for coloring by lifting the steaks to see underneath. And if you want to get fancy, rotate the steaks ninety degrees in the pan to create criss-cross marks.

Note: The method above is for rare to medium-rare steaks. If you like your steak medium to well-done, look for signs of blood moving to the surface of the steaks before flipping, and wait for all juices to run clear to indicate an overcooked well-done steak.


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