Ribeye steak, baked potato, sauteed asparagus
Friday night was steak night. I had a rather frustrating work day trying to fix an issue with one of our VPNs, so by the end of the day, I was not in the mood for anything challenging to cook. Luckily, I had thought to defrost a steak a couple of days earlier. Say what you will about meat-and-potatoes, but it’s easy and satisfying, and I was in a much better frame of mind after dsinner than I was before dinner.
I have tried many different ways to cook a steak, but lately I am using the method espoused by Sam The Cooking Guy, which is simply to flip the steak every couple of minutes for 8-10 minutes (depending on your desired level of doneness). I like my steak on the red side of medium-rare, so I aim for the lower end of that time. I use a cast iron skillet heated until the first wisps of smoke start to appear. Lightly oil the steak with a little avocado oil, sprinkle with Kosher salt and freshly cracked black pepper. I prefer to have NY strip sirloin, but ribeye was what I had in the freezer. I think ribeye is better on the grill.