kitamaria wrote:
> I am a recovering vegetarian and would like to learn how to cook a
> really good steak. I just bought some new All-Clad cookware hoping
> that better cookware would do the trick. The last time I cooked
> steak (a long time ago) it came out really really tough. After 7
> years of vegetarianism, I am sure craving a good steak. Any
> suggestions?

It depends on the steak and whether you're inside or outside. Don't
be chintzy when buying the steak - you want a good cut of meat that's
nicely marbled (assuming it's not a filet), nice a red, no strange
smells, etc. The cut is up to you, but I tend to prefer filets when
I'm feeling particularly carnivorous and ribeyes at other times. I'll
fire up the Big Green Egg to maximum heat (700 degrees or so), throw
on a couple of nice thick filets, leave them there for about two
minutes, turn them over, choke the heat off completely, and leave the
steaks for another two minutes. Works like a charm. I prefer to
season the steaks with salt and pepper only, although occasionally
I'll use a nice rub as a marinade for steaks I'm cooking outdoors.
Other cuts? You might want to be more aggressive with the marinade,
such as for New York strips and whatnot. Sometimes we'll go with a
T-bone, for example, and something a bit acidic on those works well.
Consider this: a bit of olive oil, mixed with rice wine vinegar, soy,
and garlic. Or I like to use a lime juice vinagrette with garlic and
a little chili paste or powder. Just depends on the mood, I suppose.

For indoors, assuming a nice ribeye for example, sear the steaks in a
good quality heavy oven-safe pan. Cast iron is the best, although my
All Clad skillet works just fine. Sear for about 2-3 minutes per side
(no oil). Finish the steak in a 500 degree oven for anywhere from 3-5
minutes (depends on the thickness and the degree of doneness desired).
Let rest, covered under foil, for at least five minutes. The steak
will continue to cook for a short period, and that will also give the
juices a chance to recede. Sauces or seasonings? That's up to you.
I never really understood the blue cheese thing (personal preference,
I suppose), although I do like a combo of roasted shallots, roasted
garlic, and shitake mushrooms sauteed (same pan) with a hint of soy
sauce, or Worcestshire and a small spoon of Dijon mustard. Saute
these while the steaks rest, and enjoy.

Sorry about the drool as I typed this - I think it's time to head over
to Harry's Farmer's Market and get a couple of filets to go.
--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI