My sister from across the sea in The Netherlands, the beauteous and most talented Marion Driessen, does Six Word Wednesday on every other Wednesday, so I’ve decided to move my food posting day to Tuesday, the same day I post about food at Fatal Foodies, and do my own Six Word Wednesday of every other other Wednesday. Then I’ll do hers every other Wednesday. See?
The awesome Mr. Zakary Kendall made me some OUTRAGEOUSLY delicious steak a couple of weeks ago. Yes, I’m practically vegetarian, so when I fall off the turnip truck, I make sure I fall good and hard.
I asked him for instructions, and got a series of photos and a narrative, which I have made into a brief video for your viewing pleasure.
For zee steaks: I’m extremely flattered that you like them so much!! It’s quite easy to make them. Let us begin!
Get RIBEYES!!! They’re fatty, so that means that you can count on some AWESOME flavor and goodness. Compare all the ribeyes in the section. You want nice marbling, but not TOO much fat or TOO little fat. If you have a preferred cut of meat, no worries. This procedure will make a good eatin’ steak out of any! I just like a little bit of fat on mine.
That said, once they’re bought, home, and ready to make, I go ahead and turn the broiler setting on in the oven. The steaks will cook on the upper-most rack position. I usually work with 2 cuts of meat per session.
Get a nice, deep bowl out and fill with enough ‘Dale’s Steak Seasoning’ (found in every supermarket in ‘Merica by now) that you’ll have a little left over after the rub. “Rub”, you say? Yes, RUB! It’s more of a good bath n’ rub than a marinade. I take each cut and douse them in the Dale’s. I turn them over and over and really massage and try to push the seasoning deep into the meat. Honestly, I tried marinading some meat in the Dale’s for a half hour once and it was just TOO MUCH. Salt City! Like I said, a good, thick, dousing will do it (get the sides too).
Once I’ve accomplished the Dale-phase, I lay each cut on a broiling rack and I sprinkle the side facing up with a little garlic powder, steak seasoning, and oregano (the ‘Mrs. Dash’ varieties will serve you well). Time to cook!
I broil the first side for about 4-5 minutes before flipping because I likes ’em medium rare-ish. Of course the cooking time will vary for the type of oven, preferred “done-ness”, and amount of meat. To be safe, I tend to vent the oven by broiling with the door slightly open and/or prompted with an oven mitt (so far, no fire dept issues ). Better to undercook on the first go-round than to overcook and waste the meat.
When the time’s up for the first side, take your meat out carefully!! The broiler rack is gonna be hot, and some of the molten Dale’s sauce might be swishing about in the bottom of it! At this point, flip your meat on the rack with a fork, or thongs, or what-have-ya, and put some of that leftover Dale’s seasoning on the uncooked side of the steaks (keeps ’em juicy). Dash some more of the Mrs. Dash Trinity of goodness over this uncooked side and, POW! You’re ready to go in the oven again. This time cook for 4 minuets, and once more: vent your oven door. Take them out when the time’s up and you’re ready to chow down.
This should make steaks like the ones that we had the other night. The trick to any of this is figuring out your cook times with a given oven for the preferred done-ness. But it’s always easier to undercook and rebroil for a minute or two than to rescue an overcooked piece of meat. Of course you can regulate the second phase of cooking time if the first phase turned your meat a bit too black and nuked.
A WRITING PROMPT FOR YOU: You go visit someone for a meal, and catch him or her playing with knives in the kitchen.