Now that we are in the middle of winter, I can’t just throw some steaks on the grill. Previously I have made steaks inside, but it can get smoky and messy with the oil. I decided to try using the sous vide tool now since it would help with that. It turned out pretty good but has required some tinkering.
After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).
You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts, I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)
That’s right. It is early November and I am finally sharing what I learned from grilling this summer (for the first time). Haha. Well. Maybe you are still grilling it up, so here you go…if not, here are some thoughts for when spring comes.
This week will be a bit funny for posting because of Thanksgiving, so apologies and so on. Hopefully you are able to be with your family this week, and if not, that you are still with people you love. There are a few meals that I only ever loved at home, and did not enjoy as much outside of that setting. I have tried to reproduce these meals and only some have been successful. Now I can add steak to that list! For the vegetables, well, I have made them before, but this time I went a bit nuts. You can see the evidence below.
For steak, we have had numerous failures following all sorts of recipes. Finally, finally, we have our perfect steak dinner. Do you want to know what we did? Keep reading!
What do you think of when you think “American cuisine”? You might think of hamburgers, hot dogs, grilled cheese, apple pie, etc. Whatever food you grow up with becomes the norm, and foods that are different seem special and exotic. My husband K, growing up in a household where he was the first generation in his family to be born here meant that American food was exotic. Sometimes he has unusual taste requests that I have trouble understanding, and while some of it is just him, some is due to culture. To him, American food was the stuff you found in school lunches. Not until much later did he experience food like meatloaf, lasagna, macaroni and cheese, spaghetti, and more in a non-school setting. TV dinners were also exotic (although I also felt that way because microwaving your meal seemed so crazy!) and I think he was disappointed to find out that certain meals do not seem to exist outside of the frozen boxes.
Well, that is….until now! I was super happy to come across a salisbury steak recipe. This is one of those dishes he has talked about wanting for a really long time. What is a wife to do but make it for him? It was a little off-putting to see rice as an ingredient, but I did keep it in from the recipe at One Perfect Bite. Next time I would definitely leave out the rice because it did nothing for the dish, but the gravy is worth all of the time it takes. Mmmm!! The other change is that I used a whole egg instead of the yolk (I was feeling lazy and did not want to have to keep an egg white around). It turned out just fine, so do it however you like.
There is a bonus recipe by the way….
I talked about running out of ideas for dinner in an earlier post, but then I find something that really gets me excited. Back before I blogged or even did as much cooking, I would bookmark lots of recipes that sounded interesting, but it is easy to forget about them or why I found them interesting in the first place. This particular recipe is only a couple years old, but I really wish I had not waited so long to do something with it. How can you not want to pair mushrooms and steak together? They bring out each other’s flavors so well and my husband loves both a ton!