Tag Archives: Steak

Sirloin Steak with Israeli Couscous

Every so often, I like to treat myself to a steak.  During the week, I often settle for a cold sandwich of almond-butter and jelly, chicken salad, or sliced turkey.  Lunch is unabashedly dull.  If I have the energy, I try to make something more exciting for dinner: fish, perhaps, or even arepas, the Venezuelan corn cakes that I recently discovered.

Fish and arepas are appealing because they are quick and easy to cook.  But so is steak and so is couscous (provided I don’t make it more complicated than necessary).  And unlike a broiling fish, there’s a certain pleasure in hearing the sizzle of the steak, as the hot iron meets the cool, raw side of the meat.  After a quick flip and a few minutes in the oven, the steak is cooked, leaving you five minutes of  eager anticipation, as the steak cools and cooks under its foil tent.

If you remember to marinate the Continue reading

New York Strip Steak with Asparagus

I am such a mess sometimes.

Yesterday I treated myself to a steak.  This was the first steak I’d ever made for myself, so I spent the morning looking online and through several of my cookbooks, hoping to get my steak just right.  I wanted to learn the perfect marinade, the precise cooking time, and how to get the steak done at the ideal temperature.

The best steak, I learned, should be cooked until medium-rare.  According to the finger-method,this happens when the feel of the steak approximates the feel of your index finger pressed into your slightly clenched palm.  According to the meat thermometer, this happens anywhere from 145 degrees to 125 degrees — depending on whom you ask.  Cooking Light’s Grilling, and Steven Raichlen’s How to Grill call medium-rare at 145 degrees.  But in James Patterson’s Cooking, it’s 125 degrees, while an online source says it is between 130 and 135 degrees.  For what it’s worth, the U.S.D.A. recommends that steaks be cooked until they reach an internal temperature of 145 degrees.  The lower temperatures may reflect the willingness to sacrifice absolute food safety in the name of greater flavor and tenderness.  Fortunately, Peterson and Raichlen both ascribe to the finger-poke method, so I may try to become comfortable with that method.

But for my first grilled steak, I decided that I should play it by the numbers, and settled on 145.

I grabbed the steak, a little oil Continue reading