Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Thursday, February 4, 2010

Facing down a steak

If steak is on the menu, and I’m not paying, I order it. Some people get cravings for chocolate, peanut butter or Hot Tamales. I get sudden, irresistible cravings for steak. However, I can count on one hand the number of times I have actually purchased steak and cooked it myself. Growing up with a backyard means that I associate steaks with giant grills surrounded my men with a big knifes in one hand and a martinis in the other. I definitely do not associate steaks with a 5th floor walk up apartment and a mini-stove.

But a few nights ago, I gave into my craving and headed to the butcher. Floored by the prices on the Porterhouse, I chose a boneless rib eye steak. I then swallowed my pride and asked the butcher the best way to cook a steak in a NYC apartment. His instructions were flawless.

1) Cover the steak in a generous amount of salt and pepper and let it ‘warm up’ to room temperature.
2) Heat a heavy cast iron skilled for ten minutes with nothing on it.
3) Add a few drops of vegetable oil (not butter or olive oil as it will burn!)
4) When the oil starts to smoke, add the steak and cook four minutes a side for rare…a bit more for medium rare.
5) Remove the steak and let it sit for 6 minutes.
6) Slice and serve. And don’t think about how much it cost.

1 comment:

  1. You probably feel this way about chocolate mousse too so next time I'm in town you should probably suck it up and make that too.