Last Saturday evening, I labored, I mean LABORED, over cooking steaks for our daughter’s birthday.
Now that I see that word, “labored,” I’m guessing that the snide ones among you will be saying, “Yeah, well, kinda appropriate for the mother of the Celebrated One.”
Rebecca was horrified to know that her requested meat had given me fits. “Mom, you’ve been making steaks for years. I thought I had asked for something simple!”
She had. But I’m cooking for a more discerning crowd now than when she and her older sister were little. Then they were primarily concerned that the meat was tender and that they didn’t have to chew too long.
Turns out that (older sister) Kate provided me with a tutorial on a good local butcher, urged me to get New York strips since that’s what Merle always orders when he’s having steak, and then brought me her grill pan (I was cooking indoors) and a meat thermometer. She also gave me her notes about timing the various steps.
This was all complicated by the fact that 2 of us want our steak seriously rare, 2 want medium rare, and 1 is looking for slightly well done. We’re all polite enough, but, hey—if we’re spending the money on good meat, and then spending our calories on a rare indulgence—we want our steak the way we want it. Me included.
I think we were all pretty happy in the end, although I did catch a few people at the microwave, “warming up” their bright pink slabs of meat a bit.
Here’s a link to some detailed directions for grilling steak to perfection:
And good luck! Let me know how things turned out for you and yours.