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I Am a Carnivore.

January 27, 2010

Although I am a photo fanatic, I do have another obsession: food.

I love food. I love cooking it, looking at it, arranging it, going out to restaurants, and most of all, eating it. Simply put, food is awesome.

Most of my family is from the Midwest. My mother grew up in Iowa, and my father is from Boston but has slowly acquainted himself with the wonders of the Midwest (some insight: he owns a Ford 2000 tractor and loves it). Being of a Midwestern culture-embracing family, we eat steak. A lot. Don’t get me wrong, it’s not prime rib or anything, but the occasional strip steak, paired with corn and bread, is a staple dish in my house.

As a new apartment rentee, I am slowly realizing that food does not always come easy in an apartment. Looking past the fact that I’m living on my own for the first time and the fire alarm goes off frequently, I simply do not have access to all the wonderful appliances that I’ve always been used to at home.

My number one problem? No grill.

So, what’s a grill-lacking steak-loving carnivore to do? Figure out how to make steak, sans grill, of course!

I’ve tried my hand at this a few times. As a replacement for a grill, you can use an oven and broil the steak to your liking. I cooked it around 8 minutes the first time, but it was a little overcooked for my liking.  

This time, I gathered a new recipe, java crusted New York steak. It called for brown sugar, coffee grounds, paprika, peppercorn and other spices as marinade. I mixed these together in a bowl, poured some olive oil and Worcestershire sauce over the steaks and then mashed the spices into the steaks and left them to set for a little over a half an hour. I didn’t have New York steak though, so I just used round steak, which was on sale that week.

While that was marinating, I put together some mashed potatoes. It was incredibly simple, only requiring heavy cream, a couple potatoes that I peeled, chopped and soaked in a pot of water for 20 minutes, and then butter.

Once the steaks had set, my boyfriend, Tyler, seared them in a skilled for 2 minutes. Then we put the steaks in a roasting pan, poured the remaining olive oil on top, and broiled them on low in the oven. They were in there for around 9 minutes (6 on one side, 3 on the other), which, again, was too long. I’d recommend about 6 1/2 – 7 minutes if you wanted it rare. Mine was well done.

Since I am not 21, I was not able to make the stout glaze, although it sounds amazing. So please let me know if you get to try it out. And then secretly make me some :).

The meal was amazing. We piled the mashed potatoes on our places next to the steaks and then threw together some green beans. I wished I would have scraped some of the coffee grounds off of the steak when it was still in the roasting pan, however, because it had this rich, dark taste but was gritty at times. It wasn’t bad enough to not make it again, however!

I highly recommend this recipe for someone who wants a hearty, down-home kind of meal with an upperclass kind of twist. The coffee added a dark touch, which was nicely contrasted to the sweet brown sugar and strong peppercorn. All of the flavors came together, complimenting each other nicely but without being overpowering.

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3 Comments leave one →
  1. Linda Currid permalink
    January 28, 2010 8:28 am

    Yum Yum! I guess we will have to get you a grill so you can cook out on your fabulous deck. I am thinking you should come home for the summer and I will hire you to be my cook but the only thing you will have to know how to make is cereal and protein bars!
    (Love the pictures and so glad you learned how to cook without me teaching you) If you get better than me, which isn’t saying much you can have all the holiday dinners at your house from now on and I will be your guest—:)

  2. Lori Puckett permalink
    February 1, 2010 5:47 pm

    Oh my goodness! I am so glad you learned to compromise without a grill. That ‘s the ticket, Katie…cooking IS a science-trial and error! But British White beef IS tasty and lean. A frozen roast cooked at 500 for 30 min. covered the rest of the day (practically) at 200 with foil is a never fail recipe! The recipe is complements of my ranch owner mother-in-law. “Beef it’s whats for dinner!” We will get you the “good” meat soon!

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