I know it sounds silly, but steak holds a special place in my heart. My family always had a hectic schedule and Sunday nights were the only time we could all really sit down and enjoy a meal together. Most of the time, that meal included a grilled steak. I don't know if it's because of the association with family memories or the delicious taste, but I've started to incorporate steak into my weekly repertoire. I try not to eat a ton of red meat, but Sunday nights have become my weekly indulgence. Plus, my man loves it.
So, whether you want to grill a luxe meal for yourself or impress that special someone, here are my tips on how to make the best steakhouse meal, ever.
First, pick the best cut of meat you can afford. Everyone has different preferences, so I'm not going to tell you to pick filet mignon or skirt steak. Personally, I like a really juicy, flavorful steak, so I lean towards rib eyes. Rib eyes are well-marbled, meaning they have white fatty lines throughout. This ensures a ton of flavor, as well as a tender cut. If you like leaner cuts, go for something with less marbling. The best advice I can give you is to talk to your butcher. They will be able to point you in the right direction while working with your budget. Inspect the meat for any discoloration or funky smells. It should be fresh, odorless, and a purply-red color like the steaks above.
Next, season your steak. I either marinate it overnight, or, if I'm in a pinch, coat it in a dry rub. You can marinate your steaks in Italian dressing, soy sauce and ginger, or angel tears. It's really whatever you're in the mood for, but I definitely encourage you to experiment with different flavors. Want an easy rub? Crush up ginger cookies and coffee and coat your steaks. Sounds weird, but it's delicious. Personally, I love "Outback-style" steaks, so I usually opt for a rub. The steaks above were coated in Cajun seasoning, salt, pepper, cumin, and paprika. It was a mouth party.
I like my steaks cooked around medium, so with steaks this thick (~1.5 inches), I grilled them for about 6-7 minutes on each side. Again, cooking time is your preference. If you're not sure, ask your butcher. It's not a dumb question and oftentimes, cooking instructions come on the paper packaging.
Next, let's talk about accompaniments. Steak is pretty heavy, so I like to roast some veggies or serve it with a light salad. I just happened to have these veggies in my fridge, so I tossed them in 2 Tbsp. of olive oil, a little salt and pepper, and roasted them at 400 deg. for 15-20 minutes. For a flavor boost, try tossing some fresh herbs in at the end.
Voila! The final product. Just looking at it makes me eager for next Sunday's steak.
What's your favorite Sunday meal?