Recipes

How to Cook Perfect Steak & Roasted Veggies

I have discovered how to cook perfect steak and roasted veggies.  The steak has an herby, spicy crust and the center is perfectly medium rare.  I was amazed by how good it is – it’s better than most steakhouses!  The veggies complement it really well; their exteriors are crisp and savory, but the insides are fluffy, pillowy goodness.  Oh man, I want to cook this again right now.

It’s So good, even Meemaw will eat it.

Today Sugarbandit caught up on reading my blog.  Meemaw is completely tech-less, but he called her over to his computer and had her read my “What Will Meemaw Eat?” posts.  The jig is up!  She told me that my pile of Mexican deliciousness looked like something someone barfed (pfft) and seemed pretty amused at the whole thing.  I told her that her posts are some of my most popular, and she’ll probably make me go viral (of course, she has no idea what “going viral” means, but still).  Since I was planning on cooking one of the meals she really likes tonight, I said I’d feature that on my blog so you guys can see that she doesn’t eat only McDonalds, Sonic, Krystals, Cracker Barrel, and Taco Bell.  Although, not gonna lie, that’s still totally 95% of her diet.

Since my da had to work tonight, my Mom even picked up a steak from Piggly Wiggly to come join the party.  She’s been interested in trying what I claim to be “The Best Steak in the World.”  I’ve always hated cooking steak.  I can’t grill it worth shit, which is how Meemaw always cooks it, and I don’t like pan-frying it, which is how Mom always cooks it.  I prefer my steak so rare that a good vet can still save the cow, and neither one of those methods suffices.  So shortly after we moved into the basement, I went in search of a new method for steak cooking, preferably one in the oven.  This is what I came up with.

How to Cook Perfect Steak

So good even Meemaw’ll eat it. Mostly.

Prep

  1. Bring steak to room temperature. Most of my family prefers ribeyes, but Canadian Bacon and I prefer sirloin, so I always cook both. This method will work for any cut of cow.
  2. Marinade steak. Sometimes I’ll use a marinade from the store. Usually I just tenderize it in a can of coke because I forget to get marinade. Whatever floats your boat.
  3. Pat steak dry, and season well.  Make sure you massage the seasonings into the steak so they stick.  I am always generous with the salt and pepper, and I also always use garlic powder, onion powder, and Montreal Steak Seasoning.  That’s pretty much all I ever use for anything, along with Lawry’s Seasoning Salt and Mrs. Dash.  You’ll see those later.
  4. Stick an oven-safe skillet in the oven and set it to broil.  Let the skillet get searing hot.  I use a cast iron griddle.  You can do this on a lower rack while you roast your veggies – as you’ll see me do below.
If you have too much cow for too little of a pan, like I do, make sure you rotate the meat around so it all spends equal time in the marinade.

Cook

  1. Turn the burner you’re going to use to high.  Put your preheated skillet on the burner.  Place a pat of butter on the skillet, along with a dash of worcestershire sauce and watch it sizzle.
  2. Set steak on top of the butter/sauce mixture, and add another pat of butter and dash of worcestershire on top.  Let it sear for 30 seconds.  Time it.
  3. Flip the steak and sear the other side for 30 seconds.
  4. Pop that sumbitch in the oven for two minutes.  Again, use a timer.  I use my cellphone and drive my grandparents crazy with the constant alarms.
  5. After 2 minutes, pull out the skillet and flip the steak.  Stick it back in the oven for two minutes.

That’s all there is to it.  When it’s done, pull it out and place it on a plate.  The steak is super juicy and perfectly medium rare with a zesty crust.  Meemaw prefers her steak burnt well done, so I’ll cook hers for a little over 3 minutes on each side.  I also try to get her a thinner cut so it cooks faster.

I could do with more blood, but this way CB, Mom, and SB will eat it.

How to Roast Delicious & Healthy Veggies

Of course, you can’t just have steak for dinner.  I like to roast some veggies while the steaks are marinating.  This is my absolute favorite way to eat carrots, zucchini, and potatoes.  I’m sure you could also roast other veggies this way – I’m going to try yellow crookneck squash later, and I bet onions would be good (if you like onions, which I don’t).  You could also cook green beans like that, but I’m Southern and the only way to properly cook green beans is in water with bacon or fatback or some sort of delicious pig product.  Like so.

Fresh from the farmer’s market, Meemaw’s green beans are one of my favorite summer veggies.

Prep

  1. Preheat oven to 425 and bring a pot of water to boil on the stove.
  2. Wash and quarter potatoes.  I prefer to use red skin / new potatoes.
  3. Parboil the potatoes on the stove until tender.  They will not cook to softness in the oven, so this is an important step.
  4. While the potatoes are boiling, wash and slice your zucchini.  I try to make the pieces about 2-3 inches long. I don’t like doing rounds because they seem to just get soggy.  You want sticks instead.
  5. Peel and slice carrots, or do things like I do and just wash off some baby carrots.
  6. Add carrots and zukes to a tupperware and toss in olive oil, onion powder, garlic powder, some Lawry’s seasoning salt, and liberal amounts of Mrs. Dash.  That’s what makes them delicious.
  7. Dump veggies out on a cookie sheet and spread them out.
  8. When your potatoes are tender, throw them in the same tupperware and give em the same treatment.
  9. Add potatoes to the mass of deliciousness on the cookie sheet.  Make sure nothing’s stacked up, and add the cookie sheet to the oven.
Amuse yourself by shaking it up while you listen to your grandparents argue about something.

Cook

  1. Roast the veggies for 10 minutes. They should just be starting to brown at that point.
  2. Remove the cookie sheet and use a spatula to “stir” the veggies.  Try your best to move them around and flip them upside down so the other side can cook too.
  3. Stick em back in the oven for 10-15 more minutes, based on how brown and crisp you like them.

The zucchini is tender, the carrots are slightly crisp on the exterior but soft and sweet inside, and the potatoes are like little pillows of awesomeness.  They’re my favorite part – savory and crispy skin, steamy and soft innards.  I have to keep myself from eating them all when I’m cooking the steaks.

Awwwwww yeah.

Of course, Meemaw doesn’t eat the roasted veggies.  She doesn’t like zucchini or carrots and only wants her potatoes fried or baked.  So she went to Wendy’s and got herself a baked potato to have on the side instead.

Story of my life.

 

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6 Comments

    1. Oh my, they are the absolute best. They’ve got a perfectly crispy exterior and hot soft interior… the carrots and zucchini are really good too! I’m making this again tonight and I can’t wait :D

      Thanks for stopping by and commenting! :)

  1. Wow.. why did I come here after dinner??? roasting veggies is the only way to go – yum. Thought I was southern, but coke on steak? Okaaaay..

    1. Thank you for stopping by and thank you for commenting! :)

      At least you’re Southern enough to know that any fizzy beverage is “coke,” right?

      I like marinading the steaks in coke because it acts like a wonderful tenderizer. You know how it cleans the corrosion from a car battery? Just think of that working on your steak. It always gives me the most tender results!

    1. I do! I may be wrong, but I feel like cooking the steak gets rid of any sugars. I don’t think the steak absorbs the coke or anything. Usually we have diet coke on hand anyway, so that’s what gets used most of the time. No worries at all there.

      Lately I have been roasting baby carrots – they are carby but they have great nutrition so I just balance my intake for the rest of the day around them – as well as zucchini, broccoli, and brussels sprouts. I’ve actually made a better version of this recipe wherein I toss the veggies in bacon grease instead of olive oil. It’s killer and I need to post it.

I love comments, and read every last one. Talk to me!

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