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Too cook is to suffer May 18, 2007

Posted by truthspew in Alton Brown, food.

I make a very good steak. First I season them. It can be as simple as salt and pepper, or move into rubs etc. Tonight I used a little bit of salt and a spicy steak seasoning mix.

Just liberally coated both sides of each piece with the stuff then seared for 4 minutes a side. That generated enough smoke to fill up the kitchen, dining room and living room. Had to open a few windows and point a fan outward to exhaust it. But once they’d been seared and the smoke cleared I put them onto a half sheet and into a 400F oven for ten minutes, turn once midway through. The searing process involves getting a pan ripping hot, then sliding the steaks in for the above mentioned 4 minutes per side.

Then out of the oven and covered by aluminum foil for five minutes. Screw going out to eat – my steaks rule! I used two nice thick cut Del Monico steaks. It’s got just enough marbling and fat content to be perfect for high heat. And what you end up with is a delectable steak which goes very well with Pinot Noir.

Not to worry – I only had one glass of wine tonight so I’m not feeling the effects of the alcohol at all. As I said in a prior post, I’m learning which wines go with which meals. I also have an idea for the next time I do steak. I might use a little of the wine to make a nice sauce to lay over it. Mmmmmm!

I love to cook. I like trying interesting things, improvising, etc. I’m a bit like a whirlwind in the kitchen. But tonight I really outdid myself. Not only flavor wise, but smoke wise. I was coughing whilst tending the steaks. I need to buy a grill. I’m not sure if I should get a gas model or a charcoal model. If I heed Alton Brown, charcoal is the way to go. But I like the convenience of gas. In my case, I need high heat in a hurry and the ability to close the lid and come back to perfectly cooked meat.

My preference is slightly pink inside, not grey and maybe even a little bit bloody. And that’s how I make them. Even Keyron likes them like that now and he used to be the type that said “I’d like it charcoaled.”



1. onanite - May 18, 2007

ah Steak …. when it’s good it’s very good, and when it’s bad it still makes a great sandwich the next day.


2. truthspew - May 19, 2007

Thats the other thing. I’ve learned that fat is not your enemy. Meat with no fat is pretty tasteless unless given some sort of treatment, like brining for example.

But whoever is cutting the Del Monico’s at my local Shaw’s likes to cut them at least an inch thick. I used two steaks, one was .51lbs, the other .6lbs.

If you were out here on the east coast I’d probably treat you to one of my steaks.

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