30 Oct 2007, 8:09 pm
I put the non-stick skillet on the stove and put it just below high. I sear both sides and then I then I turn it down to low and let it cook for a few minutes so the inside of the steak is nice and warm. While its cooking I put a little seasoning on top, and sometimes I cook it in seasoning.
http://www.google.com/
I wasn't asking for search engines. I was wondering how fellow aspies on this site like to cook a steak. Thanks though.
30 Oct 2007, 8:56 pm
30 Oct 2007, 9:55 pm
Icarus_Falling
everyman antihero
Joined: 11 Jul 2007
Age: 53
Gender: Male
Posts: 1,215
Location: beyond human comprehension
31 Oct 2007, 2:26 am
Ahh. Here is a subject on which I can offer some grand expertise. I prepare and cook myself up a good T-bone every Saturday evening, as kind of a weekly way of celebrating life.
First, I rinse the stake carefully; then I spice the bottom of the steak with the following:
1. Rosemary
2. Oregano
3. Cayenne
4. Thyme
5. Basil
6. Black pepper
7. Dill weed
I grind the rosemary, thyme, and basil with a mortar and pestle. After the bottom of the t-bone is spiced, I tenderize and drive the spices into the meat with a fork. Then I coat the side with Worcestershire sauce and a little pepper sauce and let it sit for 20 minutes or so.
Then, I flip it over, and spice and tenderize similarly. On the top though, I add garlic slices, covering every inch. And one again, coat it down with Worcestershire and a bit of pepper sauce. On this second pass, I've got it on a broiler pan, so I use enough Worcestershire to get a bit dribbled down into the pan.
Then I broil it (no flips!) in a toaster oven, to get it part way between rare and medium rare. (Too well done wrecks the flavour!) The broiling action also serves to roast the garlic, and drive the garlic oils down into the meat.
After the steak is done, I put it on a plate and slather it in the spiced juice that dripped into the bottom of the broiler pan.
I always eat the filet mignon side first, then the NY strip side, and enjoy contrasting the two cuts of meat. The bone is important for getting a good cook and conducting heat; I've tried similar techniques with boneless steaks, and they are invariably inferior to a t-bone (or porterhouse).
I'll go toe-to-toe with anybody else on the planet when it comes to making a kingly steak. 
This is one of my many specialties. (But you've gotta like garlic, and you've gotta like spicy.)
Good fortune,
- Icarus says, "There good steak. And then there's ICARUS steak. That's an order of magnitude, baby..."
Flismflop
Veteran
Joined: 16 Feb 2007
Age: 55
Gender: Male
Posts: 1,025
Location: DC metro area suburbs, USA.
31 Oct 2007, 3:22 am
31 Oct 2007, 9:22 am
Icarus...that sounds GREAT! I'll be trying that very soon I think. 
31 Oct 2007, 9:47 pm
Icarus_Falling
everyman antihero
Joined: 11 Jul 2007
Age: 53
Gender: Male
Posts: 1,215
Location: beyond human comprehension
31 Oct 2007, 10:16 pm
Lapsus linguae via the fingers, Miss LabPet. I'm a tad dyslexic, and a terrible speller; I run stuff through a spell checker in a feeble attempt not to sound like an idiot, but as you can see the spell checker rather betrays me sometimes. Hyperverbose, and a dyslexic terrible speller; what a strange mix I am…
Still, it was a happy typo; for in noticing it, you make me smile with an unexpected vampiric Halloween treat. Only a vampiric chemistry girl with great attention to detail connecting back into the larger picture would have drawn such a conclusion; most fascinating.
I'd love to try one of your caribou steaks bloody rare; we should trade steaks sometime; you make me one of yours and I'll make you one of mine.
(I don't think I've ever had any of the venisons, though I've always wanted to try to make chili with a venison meat.) If it rings your bell, we can put on the 1922 Nosferatu set to the "gothic industrial" track in the background while we eat...
Good fortune,
- Icarus's "typos" are really subliminal messages...
01 Nov 2007, 1:55 pm
You know what? You seem like a very wise person.
