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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.”