Monday, March 16, 2009
It doesn't get much more basic than steak and potatoes. I've said it before, and I'll say it again: I LOVE STEAK. It's a weakness. If you put a heap of delicious, juicy steak in front of me, I could eat indefinitely. The law of diminishing demand almost doesn't apply to me when it comes to steak. Heck, I'll admit it, and some of you may think less of me...I've been known to gnaw on the bone to get that last bit of steak. Classy, huh? Tonight, I was strong. I weighed a cute little 4 oz. portion and stopped there. Hey- I can't count on that anti-cellulite cream to do all of the work.
Before cooking the steak, I put the potatoes in the oven. I had planned on plain old baked potatoes wrapped in foil, but I got home late. Instead I cut up some little new potatoes, drizzled with olive oil, and seasoned with salt, pepper, and a little Cajun seasoning. Those went in for about 20 minutes and I turned my attention to the steak.
I thawed a couple of T-bone steaks from my freezer.
Seasoning is nothing fancy. First I lightly sprinkle both sides with some beef bouillon powder. Then I follow with a sprinkle of seasoning salt and spicy Montreal steak seasoning. I rub the seasoning in and let it sit while the grill heats up. That's right, I said grill. The high temp today was 57 degrees and it didn't rain. Hooray! This posts documents the maiden voyage of our grill in the 2009 grilling season! It's been too long, baby.
Here's my own personal grill master. He walked through the door after work and I handed him a plate of steaks. My husband's culinary repertoire has grown to 5 specialties: mac n cheese with sliced hotdogs, Hobo dinners (hamburger, potatoes, onions, carrots, seasoning salt and barbecue sauce all wrapped in foil and cooked over a fire)that he learned how to make in Boy Scouts, the perfect egg sandwich, sausage gravy and biscuits, and anything that you can grill. Hey, at least he wouldn't starve if my plane went down.
He seared these steaks over high heat for a minute or two on each side and then turned down the flame and cooked them for 4-5 minutes per side. This left them a perfect, pink-and-juicy medium. We've finally compromised. When we were first married, he preferred his "good and done". This conjures up images in my head of cardboard or shoe leather. Hey, it's his "ruined" steak, but the fact that he could eat his steak in such an unappetizing state really got my goat. I prefer mine medium rare...just the other side of rare. Hey, if I'm eating red meat, I like it red. I am such a carnivore. I remember once when I was a kid asking my dad to dump some more of that "sauce" from the platter onto my steak. "Um, Krista..." he pointed out "that's not sauce. It's blood." It didn't deter me. Anyway, a nice pink and juicy medium is where we're both happy. Besides, I can't serve my kids raw meat. That'd just be crazy. : )
Here's dinner tonight. Steak, potatoes, and some delicious, buttery Green Giant Brussels sprouts straight from the microwave.