Driving home in the snow in a beat up old car that you bought for $600 wasn't a good idea at sixteen but you make your way to the mountains no matter the consequences of the weather. I would leave at the end of the day and know I had to go slow. I loved the wetness of the big flakes falling. My windshield wipers were strong but sometimes the snow collected on them so thick I thought I wouldn't make it home. And yet I still went because it was the best days ever when I was there. I know this sounds like the song but it is true. I would come home tired, super hungry, and invigorated that I drove home alone in that weather. I felt like a superwoman. Proud of my abilities.
I had a ski trip this year for a first time in a long time. My body was tired, I felt the ache in my legs that I didn't remember but the pain wasn't much because in my mind all I could go back to was those good memories. Those times when I skied for days at a time. Where the snow was beautiful as I creeped on home. Sometimes taking two maybe three hours but the next weekend I would be there again. I was patient for my love of the white stuff.
It's often the same story when you go to a restaurant and order a steak. You wait for it. Why do you go back? Because it's good because it's memories in your mind of that juicy, salty and flavorful chunk of meat. In fact it's so good I wondered how do they do it?
I want to do that at home. I wanted that memory in my own kitchen.
Was it was possible?
I always figured I would have to have a special pan or grill or something to make a steak taste like a restaurant. But, as it turns out that is not the case. After much practice and youtubing I finally realized like anything steaks can be fantastic made at home but it is all about patience.
Hmm that is not always the easiest quality for anyone and especially when you want to just have dinner quick on the table.
It's funny though because part of why we go to a restaurant is to have that time to sit and wait for our meal. It is forced patience. My mind started whirring. What if I applied this same idea to cooking steak?
If I went to a restaurant I might start with a glass of wine to linger and maybe some nibbles...and I would wait.
So here it is:
the secret to cooking a great steak😋:
Prep time and Rest.
I know you are in shock. 😱
But no worries it is simple.
The hard work includes: removing from the fridge give it a little TLC or in this case,
OSPO: Olive oil, Salt and Pepper, and Open up your bottle of wine. 🍷
Now I got ya hooked, huh?!
Oh and while you drink that wine let me know what were you nibbling on?
1/2 pound boneless Tri-tip Steak
Kosher salt and Black Pepper
1 Tbsp Olive oil
Take steak out of refrigerator at least 30 minutes prior to cooking. If no bone in steak and it is thick, pound out the steak between two pieces of parchment paper using a mallet.
Coat steak with Olive Oil on both sides and then Salt and Pepper steak on both sides as well. Rest steak (NOT IN REFRIGERATOR) on a plate on the countertop.
Heat Grill to a very hot temperature. If cooking inside heat oven to 450 degrees.
Once your oven is hot heat pan that can go in the oven until almost smoking when a drop of oil is added. Lay steak in pan ending with the steak away from you. Do not move steak around in pan. It is ready to flip when it moves away from pan easily. Flip and take off stove top and finish in oven. Cook 4-5 minutes or less. You want the steak just underdone as it will continue cooking on the counter. You can check it with a thermometer and if you like it medium remove it at 155 degrees F internal temperature. Remove steak from pan and allow to rest 5-10 minutes until reaches a temp of 160 degrees. If you like your steak medium rare remove it at 140 degrees F and allow to rest same amount of time to reach 145 degrees F. Using a thermometer is a good indicator when new at cooking steak to tell it's doneness. As you cook more you will be able to tell by the touch. So when it comes out touch the steak and then touch again when it is done resting to see what "done" feels like. Do this each time you make steak until you can tell without the thermometer.
If cooking on the grill it is the same technique except you do not need to place it in a pan. You still need to remove it and let it rest. The resting is IMPORTANT!
Slice steak across the grain if slicing for the plate or for saving for another meal. You can finish with some finishing salt such as Smoked Paprika Salt or Spicy Salt if you want to kick it up a notch.
REST, REST, REST😴😴😴 the STEAK -this allows the cooking to be completed and assures that the steak comes to the perfect temperature. If you have hungry folks slowly plate any other food or ask them to pour the wine etc until time to plate the steak
If you buy meat that is meant to be cooked for a long time such as rump or shoulder it will not taste good cooked fast. A good way to remember is if it is a muscle in YOUR BODY that works hard or is big, it is a muscle IN THE ANIMAL that wants to be cooked long. Such as- shoulders, rumps, or shanks. Easy muscles include tri-tips and sirloins are not working too hard and are kind of the lazy muscles just chillin' 😎
Purchase extra steak and have leftover steak salads, steak tacos, quesadillas, or steak sandwiches
Serve with spinach or other leafy greens for extra iron and plate the steak over them and let the juices run into the greens for extra saucy greens.
A good steak made well starts at home...Don't feel like you have to go to a fancy restaurant to have a great steak, the best ones start at home with quality meat.