Tips From a Gourmet Goddess

Today, I thought I would start a new series for this blog, entitled "Tips From a Gourmet Goddess," in which I share different recipes and foodstuffs that I love, so that you too can partake in them. But what makes me a gourmet goddess, you ask? Well, I like to consider myself a bit of a foodie (I'm not quite a hardcore foodie, because I draw the line at eating things like chicken feet and chicken hearts, or any random part of the digestive tract (because it smells probably smells like poo)) ... and I'm also a pretty decent cook (I would say I'm better than decent, but you would probably find it vain). But the real inspiration for the gourmet goddess title came from my hubs.

Here's the back story: I hosted my very first legit Thanksgiving dinner last year with 10 people. A night or two before Thanksgiving, the hubs called me from work with a random question: "Do you consider yourself to be a domestic diva, or a gourmet goddess?" My response? "Probably a gourmet goddess. I like to cook, but I'm not very domestic; I hate to clean." Well, flash forward to the hubby's homecoming from work, and lo and behold, he had a surprise present for me! I don't know about you, but I love surprise prezzies! (Who am I kidding? I just like stuff.) What was it, you ask? I'm sure you're waiting with bated breath. Well, C, being the thoughtful hubs that he is, remembered that I had complained about not having an apron (because I obviously need to protect my designer duds sweatpants when I am in the kitchen creating my culinary masterpieces); and since Thanksgiving was quickly approaching, and with it, the nine-hour long, ultra-tedious meal preparation, my oh-so-thoughtful hubs bought me one!

Note the already-lit gas stove in the back. See? Told you I was a gourmet goddess.

So, now that you know the back story on why I'm a gourmet goddess, let's move on to some tips, shall we? Today's recipe is the one I always go to for a fail-proof steak dinner that is sure to impress. If you like red meat, and you've always wanted to know how to execute the perfect "home" steak, this recipe's for you. Big thanks to Alton Brown of the Food Network, for always knowing how to make some Good Eats (and for creating this recipe). I'm only listing the directions for the ribeye, but an easy solution for the side is to just toss some asparagus spears with a touch of olive oil, salt and pepper, then spread out on a cookie sheet, and roast in the oven (while your steak is cooking) for about 10 mins, and voila!

Ingredients

• 1 boneless rib eye steak, 1 1/2-inch thick
• Canola oil to coat
• Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. (I don't have a cast iron skillet, so I use a non-stick pan with metal handles that is approved for use in the oven.)


When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. (I season my steaks ahead of time. Another good tip is to take your steaks out of the refrigerator at least one hour before cooking; it makes the meat super tender!) Grind on black pepper to taste. (I also like to add a dash of garlic powder and onion powder for good measure.)


Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. (*Don't use a fork!* All of the juices will run out, and you'll be left with a dry steak. Nobody likes dry meat, amiright?) Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or longer to both of the oven turns.)


Remove steak from pan, cover loosely with foil, and rest for at least 2 minutes. (This allows all of the yummy juices to absorb back into the steak before you serve them. This is possibly the most important step of the recipe.)

That's it, folks. Now, put it in your belly! 

Give this recipe a whirl - if you're looking for a quick fix for dinner, or you're looking to impress a mother-in-law, current/future wife, or potential husband/man of your dream/future father of your future children - this recipe never disappoints. Happy cooking from your own resident gourmet goddess!

Until next time, my dears...