Last Thursday night, I made steak! It was the first time I actually cooked a big slab of beef in a frying pan, and was a little worried that it might not turn out so great. But luckily, the majority of the steak had a nice, rare, flavourful finish to it.
So here is what I did, and thanks to a couple of websites for helping me make sure I didn’t die of salmonella.
- Went to Giant, got the T-bone
- Let it marinate in a little soy sauce for like an hour, in the refrigerator
- Washed hands
- Picked up brother and got coffee
- Took steak out for about forty minutes, to get it room temperature (“roomy”)
- Washed hands
- Turned on the rice cooker, pre-populated with rice four hours ago
- Added a lot of salt and pepper, and granulated garlic
- Washed hands
- Heated up the skillet, added the oil and then the steak
- Turned off the rice cooker, added the water I realised I forgot to add earlier, restart rice cooking
- Put mixed vegetables in microwave, start cooking
- Washed hands
- Waited a couple minutes, flipped steak to cook on the other side
- Washed hands
- Stirred vegetables and continued microwaving
- Added butter to the steak
- basted the top of the steak with the buttery oily mix
- Washed hands
- Checked underside of steak, got impatient
- Figured it must be done now, threw it on a plate, and went yum
- Washed hands
- Added vegetables and rice, and ate.
After the entire rice cooking fiasco, I was afraid the steak would be done first. Right when I decided to just stop cooking and eat the steak, the rice cooker made the little springy-popping noise saying I’M DONE YOU CAN EAT MY GRAINY GOODNESS NOW.
Here are some before, during, and after photos:
I like my steak with a nice warm, pink centre. I’ll have to keep it on longer next time, to get it right.
