Ever since I found a local meat market I have had a lot of steak lying around, I mean why not? Meat market prices are much better than grocery store. I have found the local market provides better opportunities, last night a friend came over, we watched a Zombie movie and ate beer brats, grilled wonderfully on my indoor grill. I find it important in my area to support local business, especially since the local business' offer local product, it is one way that I support the great state of Mississippi.
But back to my meal.
I struggled from the beginning with this meal. First, I could not get the steak to thaw, that is my own fault, I should have moved it to the refrigerator last night, not this morning before church. Because of this error I had to settle for water thawing the meat. I don't like to do this, I prefer the meat to go from frozen to cold then naturally to room temperature. I was stuck though, I eat like an old person, 5:00 and lot's of fiber.
Once the meat was finally thawed, I ground black pepper (at the medium setting) and sea salt (at the medium setting) on both sides of the steak and set it out with the hopes it would quickly reach room temp. I had been waiting an hour and thought I would just go ahead, it was still cold but I was hungry. I preheated the oven to 375 and began to work on my side items.
The side item became it's own issue. I had planned on cooking some nice bacon grease soaked green beans, then I realized, I was sick of green beans. I chose to go with a boxed rice side. The issue there was slightly embarrassing. I found my boxes had been compromised, in the future all boxes will be placed in plastic bags before going into my cupboard.
This is where my wonderful girlfriend saved the day. I had some left over white rice from my celebration of Chinese New Year last week (okay it wasn't MY rice, it was delivery, but it met all the rules, it was a week old). Since my relationship with this wonderful woman started, strange vegetables had been finding their way into my freezer, for example, peas. Let me explain something, I am not anti-pea. I think they are great filler and they taste fine to me, though I seldom choose them. I chose them today.
I heated some vegetable oil in a pot, due to it being the end of the weekend most of my dishes were dirty and I didn't want to pull down my wok. I added light soy sauce and the peas, brace yourself folks this is going to sound bland I was a little angry and not thinking straight. Once the peas were not frozen anymore I used this neat Chinese sauce called oyster sauce. I let it set for a moment then added my carton (yes it was a Chinese take out carton) of rice. Once I had tossed it appropriately I set my sight on the steak.
I began to heat some extra virgin olive oil in my steel skillet. I chose steel over iron because it worked last time and I wanted to do everything the same with the steak, except the seasoning. I often use a Greek Seasoning this time, as I wrote above, I stuck with course ground sea salt and black pepper. I used a water drop to make sure my oil was heated and went to work on the steak. I started with the presentation side down letting the steak cook for 3 minutes. I flipped the steak, now with the presentation side up, and let it cook for another 3. Once time had elapsed I put the pan in the oven for 6 minutes.
Take into account, I never move the steak save to flip it. I was pleasantly surprised when I pulled the skillet out of the oven and the steak looked wonderful. I immediately transported it to a plate and covered it with foil. I added some rice to my plate while the steak finished settling; I have to admit I had poured my wine much earlier. I used the excuse that the wine needed to breathe, I will stick with that excuse.
I saw there would be an empty place on my plate, I needed to fill it and then I realized I had no bread, and yes I know, rice is a grain. I toasted a piece of rye bread, when it was done I buttered it and placed it on the plate. By this time, the steak had sat long enough and I was ready to serve.
I made sure to take a good long look at my dinner, I even took a few pictures. I thought it looked pretty good. I cut into my steak and once again, I thought it looked pretty good.
It was slightly sinewy, I blame my thawing procedure, but over all I was happy with the consistency. The color was where I liked it so there was one more thing to check, the taste.
The first thing I noticed was the simplicity of letting the meat speak for itself. The salt and pepper brought out the taste of the Fillet instead of masking it or hijacking it. The fillet melted in my mouth and brought much joy in the end. The over all basic taste of the rice was light. It was far from overpowering, some might even call it bland, I didn't think so personally but to each their own. How much simpler can you get than adding a peace of rye toast. The most powerful taste on the plate was the steak, and I liked it that way.
I feel like my worst decision was the wine. Let's face it, it was what I had lying around. I love the taste of this Beaujolais Nouveu but it didn't enhance the flavor of the steak as a moderate Cabernet would have. Over all though it must have been fine because:
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