Makin’ Steak

I know.  Steak.  Remember people, I’m doing this with my brother in mind, so basically every little thing I make, no matter how easy YOU may think it is, not everyone does.  And yes, my brother did make steak.  On the stove.  In a pan.  I don’t know if any of y’all have noticed yet, but I AM LAZY.  I have no intention (though, yes, sometimes it does happen — but ONLY when I’m in the mood and choose the path of kitchen creativity) of standing in the kitchen all freaking day slaving over a hot stove, chopping, slicing, dicing, and working when there are methods and tools to make my endeavor of eating real food more… appealing.  A.k.a.  easier.  Quicker.  Less labor intensive.  Fewer opportunities to screw it up.

With that in mind, let’s get on with our steak dinner.  Once again, we are disdaining good ol’ conventional CAFO (confined animal feeding operation) beef:  they eat GMO grain and are in very unhappy cow conditions.  I avoid GMO fed critters wherever I have the opportunity — and unhappy condition critters.  If they’re going to give their lives to nourish me, the least I can do is hope they had a happy life up to that point and thank them for it by voting with my dollars at the consumer point.  So, here we have a combo of grass-fed and organic grass-fed.  Obviously I like picking it up when I can get a few bucks off.  I won’t eat cheap food, but I am more that happy to get quality food cheap; however, even if I’d paid full price for all 6 steaks, it would still be cheaper to make those grass-fed steaks at home than a CAFO steak dinner out for 4.  Use paper plates and that takes care of the majority of that pesky dishes issue that makes restaurants so appealing in the first place.  Steak is difficult to eat with plastic cutlery though so you’re going to have to suck up that part of dish washing.

That’s it.  All you need.  Beast and steak rub.  Need to ask my husband how he made that and get it posted for you — this is what we used at our restaurant on all of our beef products.  In the meantime, feel free to season your steaks with a mix of salt, pepper, garlic and onion powder.
We will be broiling our steaks today.  It’s kind of like reverse grilling:  instead of heating from the bottom, you’re heating from the top.  So go ahead and set your broiler on high at this point.

Rinse the meat and lay on towels (paper in this case, though if you’re more ecologically minded than me, cloth) to soak up extra water.  Pat the top layer to dry.
My broiling pan has been in the oven the whole time the baked potatoes were cooking as well as during my preheat time.  The pan is nice and hot.  This is optional.  You can preheat your pan or not as you see fit.  If you want a rarer steak, I’d say do not preheat.  Season on one side with your steak rub or salt/pepper/garlic/onion, put under the broiler and set your timer.
I was aiming for medium-rare to medium so cooked on one side for 5 minutes.  Adjust your time accordingly by a minute to a minute and a half in either direction.  For a rare steak, start at about 3 minutes per side, take the temperature, and either pull it or cook it for another 30 seconds.  For a more well done steak, add minutes to that 5 minutes – 1 to 2 minutes each side will do it.

The first photo is side 1 after the initial 5 minutes, I flipped them over, reset my timer for 5 minutes and continued cooking.  Photo 2 is side 2 after that time.

Using tongs (I don’t like to poke my steaks until I eat them, but you can use a fork if you don’t have my issues), remove the steaks from the broiler pan and place on a plate.  Loosely tent the steak filled plate with aluminum foil and let rest for at least 5 minutes.  During this rest time, the steak will actually cook itself a bit more, but it is used mainly to let the fibers loosen up before you try to gnaw on it.
Serve.  Shown here with garden-fresh tomatoes, an asparagus mushroom & onion blend sauteed in coconut oil, and a baked potato topped with a sour cream/piima mix, butter and fresh chives.  Will be posting on the asparagus mix shortly.  Should probably do one for baked potatoes too.  Again, nothing too big or too small on this site, just food.

To recap:
1)  Again, I’m lazy.  While my steaks were cooking themselves, it gave me the opportunity to chop my veggies and get them sauteed.  From start to finish you’re looking at 15-20 minutes tops for everything shown except the potato.  Those take an hour of baking but it’s not like you have to stand there and supervise it.
2)  Don’t be money skimpy with your food dollars.  Don’t spend a fortune on a pretty package by any means, but the nutrition you’re going to get from real food the way real food is supposed to be raised is money better spent than on the latest techy gadget or the newest handbag.
3)  Yes, you’re going to see posts on this site for things such as steak, hamburgers (nothing fancy, just cooking hamburgers), baked potatoes and plain ol’ plain ol’ deviled eggs.  I promised years ago that I would do it and dammit, I’m going to do it 😀

I’m so not putting the easy instructions down here.  Seriously.  Rinse your steak, pat dry, place on broiling pan, season, broil on high for 3-7 minutes per side, remove and let rest under tented foil.  Eat.

Happy eating!!


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