WIN.

[godream]

I bake a lot, but I rarely cook anything complicated -- I make kickass chili and a mean swedish meatball and awesome (but always different) mac and cheese, but I've always been intimidated by slabs of meat. I mean, what if I screw it up?

Tonight I got home from work early, hungry, and decided to give it a shot. I guess part of the joy of having an income is that the concept of ruining a $4.50 steak is a lot less intimidating. I scanned around online, learned what to do, went to the store, shelled out money, came home.

Sprinkle salt and pepper, plus a little garlic powder and a little rosemary, slathered in olive oil. Three minutes in a hot frying pan on one side, while I'm cutting up a quarter of an onion and half a green pepper to distract myself from the fidgeting I always want to do when I cook. Three minutes on the other side, pulling out a glass pan and tossing the leftover veggies into the fridge. Three minutes in the 400 degree oven in the glass pan, while the veggies fry in the leftover oil and juices of the frying pan, as I'm pouring out a glass of milk and cutting a slice of the bread I baked yesterday. Done in fifteen minutes in time to tune into my dorky tv shows.

And oh my god it works. Yum, yum, yum, and no photos because it went straight into my stomach. Crisp seared outside, tender juicy inside, probably would have been even better if I let it rest a bit like you're supposed to. Good steak really is that easy -- there's no trick. SCORE. I am totally going to come home early and eat steak every night from now on (or at least until my attention span runs out).

Note to self: learn to do new things more often, because it's awesome.

Comments

[beat-the-beaver.livejournal.com]

Ooh. Has someone been watching Good Eats? The instructions sound familiar, but I've never had the patience. It's George Foreman Grill steak for me.

[godream.livejournal.com]

yes! alton and the internets. yay!

[liz-factorial.livejournal.com]

why bake it?!?! it sounds done after the 6 mins....silly girl overcooking the steaks! sacrilege!

[godream.livejournal.com]

hey, it was still a pretty respectable pink on the inside when i was done with it... just not red on the outside or red all through, cavegirl ;)

[liz-factorial.livejournal.com]

there is nothing respectable about a pink steak. oh, and I enjoy my cavegirl ways

[cassandraia.livejournal.com]

...try doing a roast chicken. Take it out of the packaging, remove the unwanted bits, but whatever you want on it, throw it in the oven on a rack, and poke it again in about an hour.
It really is that easy.
Good luck!