Wednesday, October 21, 2009
Terena vs. the Steak
(gee, I wish my steak looked that good).
Last week I decided to cook a steak, so I went to the grocery store and discovered there are a lot of different packages of dead cow, all arranged from the cheapest, to the most expensive (who the hell can pay $21.00 bucks a pound for meat now-days?). I hadn't decided what kind of beef to cook, only that it had been a while since we'd had a steak and I was hankering for some red meat. After examining the different types, I chose the one that had a good price, not the cheapest, but definitely not $21.00! Then I went home to research how to cook it.
Should be easy, right? Get a pan hot, toss in the meat, season with salt and pepper, turn it over, wait a while, cut it to look inside and see how pink it still is, then remove before all the pink is gone. Then I found this site and discovered there are RULES for cooking a steak. Just like everything in the kitchen, you can't just toss it in a pan and hope it comes out all right.
Then my husband asked, "What kind of steak did you buy?"
He just shook his head, probably thinking about those frozen dinners again. "How you cook it depends on what kind of steak it is."
"Oh." I don't know what I bought. It was the one that I could afford that didn't look like stew meat. Pulling it out of the fridge, I read the label. "New York," I shouted.
"Great. So how do you cook it?"
Obviously the guy who knows how to cook meat wasn't going to help.
Since the BBQ was out of propane, I decided to pan fry it. On the internet, I found a step by step recipe for how to cook a steak on the stove. I followed as best I could, but when it came time to figure out if it was done or not, I ran into trouble. I like my steak medium-well; just enough pink to be tender, but not bleeding. Achieving this equilibrium of steakiness is not easy, and so, despite the fact the "rules" said to remove it before it was completely done because it would continue to cook for another 10 minutes just sitting on the plat, I let it stay in the pan too long. No one will get botulism from my cooking, that's for sure.
My family sat at the table and I served the steak, which smelled delicious, but required extra bbq sauce to make edible. It wasn't a bad steak, just a little past tender. All right, a lot past tender.
But it made a great stir fry the following day.