Steak Night

I saw my "Fairy Godmother" (Cindy) in Rockwell this afternoon. We were talking about what we wanted to eat for the day. I told her that I was defrosting a T-Bone steak for dinner. She was also defrosting steak for dinner. What a coincidence! I asked her how she cooks her steak: Pan-fried in olive oil and butter, seasoned with pepper and garlic powder.

I rarely cook steak because I do not know how to season nor cook it perfectly.

Using Cindy's method as a guide .... My T-Bone steak turned out well, I think!?

I was actually surprised.

I just seasoned with freshly cracked black pepper, Lea Perrins and Maggi Garlic liquid seasoning.

I did not use olive oil because I do not like the taste that much, instead, I used about 1/4 C. Cooking oil and 1 T. Butter and pan-fried the meat for about 4 - 5 minutes per side.

After I removed the steak from the pan, I wrapped it in aluminum foil and let it rest for 10 minutes.

I made mashed potatoes and gravy but I did not pour the gravy anymore on the meat because the natural juices of the steak was enough for me.

I checked out online the steak cooking stages:

Rare - red inside with plenty of red juice running freely.

Medium rare - same as rare, but with few free flowing juices and still red in the very middle.

Medium - pink ( fading to grey-brown ) with juices in the middle. The outside is grey-brown.

Medium well - the meat is grey-brown ( or deep pink) throughout, still juicy.

Well done - the meat is grey-brown throughout and slightly blackened or charred.

I wonder which stage of cooking did my steak turn out?

PD would have loved the FAT!

 

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