steak saga

I have a confession to make. I’ve been married for five years and never figured out how to cook steak properly. Well, that’s not quite right. I’ve cooked it okay. A good rub…

chili, garlic, and onion powders, dry mustard, kosher salt

…bringing the meat to room temperature…

Top Round Steak

…searing on the stove and finishing in the oven; I’ve got all that down. But for some reason even the steaks I cooked for mere moments came out chewy and disappointing, even as they bled all over the plate. (Disgusting, I know; I’m sorry.)

steak with tomatoes & peppers, couscous salad, grapes

What was this fable I kept hearing of steak that would “melt in your mouth?” Talks with grill-master friends, meat-loving brothers-in-law, and acquaintances who’ve been to culinary school weren’t helping me discern the root issue. It was my sister who finally blurted out something along the lines of, “Quit buying inferior meat, you cheapskate!” Ohhh…

It pained me to spend $11/pound for this boneless ribeye. I was afraid to mess it up! What if “Steak Failure” lurked in my DNA? But she was right. This steak was fabulous. I served it for Valentine’s Day dinner and Lovey was rolling his eyes in happiness. Truth: it was the sauce that did it. You can barely see it in this photo, but it’s on the right side of the plate—nothing but cream, simmered ’til thickened, with a bit of salt, pepper, and blue cheese whisked in. Perfection! Try it! (And add garlic and rosemary to your mashed potatoes.)