Date Cooked: February 14, 2009 Page: 388 Rating: A Time absolutely flies by. I have been busy at work trying to accomplish everything that is required before my vacation and normally I would write up these posts during my lunch but that time has been sorely missed. Anyway I figure I should at least follow up that last post with it’s rather horrendous picture with something a little better. Now a write up for pan-seared steaks is not really that exciting. I mean the process for cooking a steak is simple. But for all its simplicity it can lead to disastrous results. I patted the steaks dry and then seasoned them with salt and pepper. Once the pan was very hot the steak were added and allowed to cook undisturbed for a few minutes each side. Throughout the entire process though I was constantly being asked if I was over cooking them. The steaks were set aside to rest while the pan sauce was subsequently burned and then re-done. Once the pan sauce was complete the steaks were dressed and served. Rating: A. For some reason in my mind the only way to cook a steak was on the grill. This absolutely changed my opinion. It also made me realize that the cut of steak matters a lot towards its flavor and eating enjoyment. I will confidently prepare steaks in this manner again.
I am a husband to a loving wife that shares my same interest for food and cooking. I am a father to two sons (and a newborn son) that have an aversion to food. I'm also a pretty bad cook... which could be their problem... but I'm working on it.
I'm attempting to cook-through 'The New Best Recipe' for two reasons. I want to educate myself on the culinary arts a little and I want to provide better and hopefully more interesting meal options for my family... oh yeah plus I find food photography real exciting so it gives me a chance to justify why I take pictures of food!