Part 32: Octatonic makes Steak

So guess who has been busy lazy and hasn't been posting video game food?

We have enough recipes that we can make multi-course meals out of them! This is good, because it will let me get these out a bit faster. Today though, let's talk about Steak!

Steak
Thick cuts of meat cooked to perfection.
Ingredients
Bear Meat
Potato
Carrot


Steak can actually be pretty affordable if you buy the right cuts of meat and treat it well. Roasting to medium-rare and then searing a normally tough cut of meat like Sirloin or Chuck avoids the toughness they're sometimes known for. Chuck is a real workhorse cut for me. Also worth checking for is skirt steak, which basically involves searing on both sides, then serving.



At least an Hour before eating, or as long as overnight, salt the meat well. Bring the steak to room temperature while you prepare the potatoes and carrots. Personally, I like to parboil root vegetables like roast potatoes before roasting them pretty hot. This gets them a great crunchiness. Carrots on the other hand, can go straight into the oven with the potatoes.

The way you cook your steak, as I alluded to earlier, depends on the cut. A really good universal method though for thicker steaks is to use a temperature probe to monitor the steaks as you roast them in a fairly cool oven (just 250 degrees Fahrenheit or so) and then sear them in near-smoking oil for about 30 seconds on both sides. To do this safely, it's imperative that the steaks are at room temperature and salted before they go in the oven. If you wanna feel like a food nerd though, you could give this method a shot. It's a bit unorthodox, but impossible to do wrong and extremely safe.



This is a really simple, satisfying, and ultimately humble meal. Good technique will get you excellent results, even in a home kitchen.