By no stretch of the imagination am I a great cook. I have a fairly limited repetoire, but I do have a small set of really tasty, foolproof dishes that work pretty well in most any circumstance. I've decided I ought to note them here and there, for the sake of the folks out there Googlecooking.
Obviously, when possible, charcoal grilling is the optimal method for preparing steaks. There are times, due to weather or convenience, or whatever, that you might wish to prepare your meat on the rangetop. This dish is not healthy, but it is tasty.
|1 or more||halfway-decent beef steaks||New York Strip work great -- anything reasonably tender should work|
|1/2 tablespoon||butter or olive oil||do not use margarine|
|2 cloves (more or less)||fresh garlic||finely minced|
|1/4 teaspoon||salt||to taste|
|1/4 teaspoon||pepper||to taste|
|1/4 teaspoon||meat tenderizer||if necessary|
Rub the steaks with the salt, pepper, and tenderizer approximately 30-60 minutes before cooking. Mince the garlic cloves finely with a sharp knife or food processor. Melt the butter in a non-stick or iron skillet, add the minced garlic. Lightly toast the garlic in the butter over moderate heat, evenly coating the surface of the pan. Place the steaks in the pan over low heat. Turn the steaks frequently to evenly distribute the garlic flavor over the surface of the steaks. Sauté the steaks to desired doneness. If desired, quickly sauté chopped onions and/or mushrooms in the beef/garlic drippings over high heat -- it's good to leave a little crunch in them. Serve with fresh corn on the cob or potato. Approximate prep time: 45 minutes (or less -- you can cheat on the tenderization time if your meat's good enough), serves as many people as you have steaks.
Life is a gamble at terrible odds, if it was a bet you wouldn’t take it.
— Tom Stoppard, “Rosencrantz and Guildenstern are Dead”