How to Cook a Perfect Medium Well Steak

Quick Note to My Vegan Subscribers and Readers: You may want to skip this post. I’m sensitive to your lifestyle and choices so please avoid this post if you would prefer.

Thinking back, the last steak I remember having was two years ago. It’s not something I want often or know how to cook. I’ve attempted to grill them, cook them on the stove top, cook them in the oven, etc. They just never turn out to be good. I’ve gotten cooking tips from many of my Facebook friends, as well as the internet, but still have had no luck.

Being anemic, steak and beef in general is something that makes me feel stronger when I eat it. Using an iron skillet also helps with my anemia. I can tell a difference when these are in my cooking/meals so I very much benefited when  using both for the same meal!

I’m happy to say that I finally found a method that worked for me and it’s so super simple. Maybe I’ll up my steak enjoyment to twice a year or something now that I know what I’m doing.

Here’s what I did:

I set my steak out an hour before I was ready to start cooking it. I preheated the oven to 425 degrees. I put an iron skillet on the stove top and turned it on medium heat. In went a Tablespoon of oil in the skillet. Once the oil was good and hot, in went the steak for three minutes. I sprinkled salt, pepper and garlic on that side.  After three minutes, I turned it over and seared the other side for three minutes. I also sprinkled on salt, pepper and garlic on that side as well. After three minutes passed, I turned it back over and put the entire skillet in the oven for 13 minutes. Since I like my steak medium well, this was the time that my inch thick, 3/4 pound steak needed to cook. Once 13 minutes had passed, I pulled the skillet out of the oven and let the steak rest for 5 minutes.

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I did film a video and shortened it down to a little over two minutes if you’d like to see the process by clicking here.

It was perfect and delicious. If you try it please let me know if this method works for you, too.

xoxo

Rhonda

D-Freakin’-Licious

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As Charles sleeps lots later than me on the weekends, I generally cook breakfast while he’s still sleeping and wake him when it’s ready. Sundays tend to be a larger breakfast and where I guess I’ve recouped a little from the week’s work and feel like experimenting. Today, I realized we had some frozen hashbrowns in the freezer and I really wanted to make something cheesy and tasty with them.

So, I looked up some recipes and made some changes, based on ingredients from another recipe (this one). Here goes:

  • 1/3 cup sour cream
  • 1/3 cup condensed chicken soup
  • 2 1/2 cups frozen hash browns
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1 1/2 tablespoons butter, melted
  • 4 tablespoons bacon crumbles

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. (I used a 2.2 quart glass pyrex dish.) In a large bowl, mix the soup and sour cream together. Add the hash browns and stir to coat them very well. Add 3/4 cup of the cheddar cheese, butter, onion, salt, pepper, and bacon. Stir well to distribute. Spoon into dish and sprinkle remaining 3/4 cup of cheddar cheese on the top of the mixture. Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes. Place on broil until cheese is lightly browned. Serve. 🙂

I hope you try this – it’s an ultimate comfort food, too! With the outside looking so dreary and rainy this morning, comfort food definitely hit the spot! As Charles said, this is vacation quality!

P.S. Charles gave me the title for this post – LOL!  It’s perfect!! 🙂

Country Southern Cooking

Living in the South, I grew up with lots of Southern cooking. There’s no other comfort foods in the world like Southern food. Or at least not that I’ve found!

I had a recipe for country gravy from (I think) my mother-in-law, but I have altered it to be lower in sodium because of my husband’s health concerns. I did want to share it, though, because it’s a really great recipe for anyone who wants that comfort without all the sodium. (If you want to make this and you want to use the normal recipe, you can add salt and about 1/2 pound of cooked sausage, crumbled into the gravy.)

*I’m sorry I don’t have a picture of this delectable dish for you to see. When it was ready, a camera slipped my mind!! Silly me!!*

Country Gravy

  • 4 tablespoons all-purpose flour
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 cup milk
  • 1 1/2 cups water
  • 1 tsp pepper
  • dash of salt

In a skillet over medium heat, melt butter and oil together. When melted, add the flour, one tablespoon at a time, stirring constantly.  Continue cooking on medium, stirring constantly for 2 minutes. Begin adding milk about 1/2 cup at a time, still stirring constantly. Continue cooking until desired consistancy has been reached, usually about 2 more minutes. Add pepper and salt. Stir well and serve over homemade biscuits.

Soooo good, especially if you have it like we do…at dinnertime. Around here, breakfast foods are not always restricted to breakfast hours!! 😀

Cinnamon Rolls

I have made my first attempt ever at making cinnamon rolls. The “from scratch” kind. I found this most wonderful recipe with nice reviews at this lovely blog called “Food Loves Writing” and let me tell you, there are many more recipes on there I plan to try!

Back to the cinnamon rolls, though. Everything was going great until I realize I read the instructions a little too hurriedly and somehow ended up adding a cup and a half too much flour!! It had just begun mixing at the time I realized the earlier instruction said “divided”. Oops! It all worked out though because I was able to work fast and not let all the flour get into the dough during mixing. Whew!

While I was working away, Charles was my photographer and was actually shooting pictures during each stage of this prep. I was amazed when I was going through all of them! How sweet he is!

In progress (not sure why my fingertips are so red, unless its my obsessive washing of my hands anytime I’m cooking):

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The roll being cut:

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Going into the dish:

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Just out of the oven (see my kitty cat potholder peeking through the clear glass dish LOL):

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And, the finished product:

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My personal review of these – delicious! I don’t care for the icing and next time I might just use a glaze instead of the cream cheese icing. Or maybe the recipe just made too much for the amount of cinnamon rolls there were. At at rate, they were still very, very good. Well worth the trouble!!