Leif M. Wright
Author, Journalist, Musician, Programmer, Daddy
"You feel uncomfortable, wincing and crying as you read. The daring style is comparable to Chuck Palahniuk’s novels" — Amy O'Hara

Leif M. Wright's Blog

Sorry it's been awhile

Filed under Cooking, Gordon Ramsay
Obviously, it's been awhile. Sorry, I've been busy. But tonight, I cooked what I can only honestly —and humbly— say is the best steak I've ever eaten in my entire life. Hands down.
I went to a local butcher and asked them to sell me a beef tenderloin, please leave the fat around it, since tenderloin (some fancy people call it filet mignon) is a super-lean cut of beef, and therefore almost flavorless, yet tender.
Anyway, after they sold me the meat (the most expensive cut of beef), I brought it home, and determined to finally cook a perfect steak, I thought about my options. 
Searing steak and hoping it "rests" enough to become anything other than very rare has not worked out for me in the past. But having a super-expensive cut of beef puts a little pressure on a guy, so I thought about what I wanted to do. The myth has long been that searing a piece of steak first "seals in the juices" for later cooking. That's absolutely not true, so I thought I might achieve a better result by first baking the meat until its internal temperature reached 140 degrees fahrenheit, which is the standard for medium rare. Of course, I first seasoned it with a generous portion of sea salt and freshly-ground black pepper, augmented by a dash of garlic.
After I achieved that (by checking with my meat thermometer about a dozen times), I removed the steak from the oven and seared it on a piping hot iron skillet. While it was searing, I dumped a bunch of butter, a thinly-sliced shallot and several cloves of minced garlic into the skillet. While the meat was searing, I scooped the fluids from the melted butter, shallots and garlic on top of it, then as I turned the meat, I continued basting it every time I turned it. 
After I was satisfied that each side was seared, I pulled it out of the skillet and let it "rest" for five minutes before I cut it into the slices you see in the image above.
And I have to say, this was absolutely the most tender, well-cooked, flavorful piece of steak I've ever eaten.
I supplemented the beef with a combination of vegetables, starting with a yellow onion diced, fried in coconut oil and then flambéed with a couple of shots of Wild Turkey 101 bourbon. I normally would have fried the onion in butter, but my wife, a vegan, wanted some, so I opted for coconut oil instead. After that, I added the onions to a mix of broccoli, sliced fingerling potatoes, fresh corn cut directly from the stalk, baby carrots and green beans, all of which I had been sautéing in more coconut oil. Spiced with cumin, garlic, onion, sea salt and pepper, the veggie mix turned out wonderful, and was the perfect complement to the steak.
All in all, I'm pretty sure Gordon Ramsay is going to start coming to me for advice on how to cook.
I offered to cook it again for one of my lawyer friends, who first said... wait, I'll just show you (I'm the blue bubbles):
Hook, line and sinker, I got suckered. Still, I'm no snob, but if you like your steak well-done, and god-forbid, you use ketchup as a sauce, we can never be friends.
He was kidding, but man, for a few minutes there, I was terrified.