The Art of the Kitchen

“Eating is a necessity, but cooking is an Art.”


It was just recently that I discovered my love for cooking. But its not like I just turned on the stove for the first time in my life. If my mind serves me correctly, my first successful meal was the very popular American-Asian cuisine provided by the good people at Maruchan. That’s right – Maruchan Ramen Noodles (chicken-flavor). I remember the good old days when there was a 10/$1 special at the local grocery store. But those days have passed. And so have the days where that was my go-to meal when I had to craft my own dinner.

I didn’t evolve too far past those days when I was in my college years (of course). When my best friend and I lived together, our meals in the kitchen consisted of white bread, lunch meat, Kraft cheese slices, and various sorts of kettle-cooked chips. Thats right – meals fit for a king… who’s broke… and in college… and doesn’t care too much to watch what he consumes. Alright – so as I’ve now proven, even those days weren’t too glorious.

Recently, however, I have been very interested in what I can create in the kitchen. There are a few dishes that I’ve already spent time cooking and perfecting, but for now, I just want to share something pretty simple (but SUPER succulent) that I just cooked up. If you have been paying attention, then you would have already seen my creation in the featured photo of this post! That’s right, I crafted that beautiful piece of steak. No need to hit the back button on your browser, I’ll feature it again below:

img_1341

As you can see, its beautiful. Now – I had to endure some pretty bad trial and error on getting a steak this perfect. Everyone has their own preferences, and mine is what you see above. It was super easy!… after I watched Gordon Ramsey do it on YouTube a couple of times. So for those who just want to hear about how its done from a regular guy and not a world-renowned chef, here we go:

  1. Get a non-stick pan on high heat and drop enough olive oil in the pan so it creates a puddle (not a pool). Let it go until the oil is almost smoking.
  2. Season the steak (which should be at least an inch thick) with kosher salt and fresh ground pepper. When the oil is really hot as described above, set the steak in the pan.
  3. Let it sear on one side for about 6-8 minutes. Then when the sides of the steak have browned a bit and only the top is red, go ahead and flip it.
  4. When its been flipped, toss 2 tablespoons of butter into the pan. Let it melt, then use the liquid to baste the steak.
  5. Only let the second side sear for about 5-7 minutes and it should be done!
  6. Lastly, let it sit on a cutting board for about 10 minutes to allow it to settle. When its done, and you’re ready to cut in, go ahead and slice it open and enjoy!

With those steps, hopefully it will look like the picture above. Of course, cooking times will vary based on how thick the steak is. And the times that I proposed above is if you like your steak with some red/pink in the middle (which is my personal preference). I was pretty proud of this dish, and I ended up devouring the whole thing almost immediately. It was Amazing!

So it wasn’t the most dynamic dinner, but it was very tasty. A personal victory for me. There are plenty of other dishes that I’ve been working on perfecting recently. Maybe I’ll share a few a long the way. As mentioned above, cooking is an art. And there are plenty of canvases that I’m looking to make beautiful.

….wow that was so corny that it hurts.

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