I have neither the patience nor the inclination to write about most things that are the “norm” for the manosphere, so I decided to go with something that I’m passionate and (somewhat) knowledgeable about: food.
Not too surprisingly, The Mighty Sumo is a carnivore. If I’m eating, there damn well better be meat involved (save the smarmy comments, jackasses). One of my favorite things to do is throw a couple of steaks on the grill (or Barbie, for our resident Kiwis & Aussies), but here in the Great Frozen Wasteland, that’s only an option for half of the year.
The alternative, though, is in some ways better. I’m talking about pan roasting, of course. That’s a bit of a misnomer, as there are 3 separate culinary techniques involved here, but calling it a seared, roasted and basted steak doesn’t have the same flair as “pan roasted steak”. Little bit of butter, garlic, thyme, and of course, beef and you have a fantastic plate of meaty goodness at any time of the year.
All you need to cook this is a properly seasoned cast iron pan and an oven. And a steak, of course. Living in the beef capital of Canada means that while beef is a little pricey, it’s not nearly as expensive ‘round these parts as it is in other places, so I eat a lot of it. Given the aforementioned reasonable pricing, I also tend to opt for better cuts, like ribeye. It’s ok, though; any decent grilling steak will work here.
Anyhow, to business – you’re going to need:
270 g beef ribeye
10 ml canola or grapeseed oil
30 g unsalted butter
1 garlic clove (smashed)
2 sprigs fresh thyme
salt and pepper as needed
First off, pre-heat your oven to 400 F (205 C). After that’s taken care of, grab your cast iron pan and heat it over high heat until it’s smoking hot.
BTW, when cooking, white smoke is good. Black smoke, not so much. That’s not racist, it’s just the way things work.
To continue, season both sides of the steak liberally with salt and pepper. When the pan is hot, add the oil and steak, then LEAVE IT THE FUCK ALONE!!!! Seriously, don’t touch it. Have you ever been cooking meat, and had it stick to the surface when you try to flip it over? The reason for that is simple – the meat ain’t ready yet. When it is ready, it will release itself from the cooking surface, and then you can flip it. True story.
Anyhow, this will probably take about 3 or 4 minutes, and your steak will have a beautiful crust, and you can flip it over. Place the whole pan in the oven, and roast for 2 to 3 minutes, depending on the thickness of the steak. Take the pan out of the oven and get it back over medium heat, and add the butter, garlic, and thyme. Tilt the pan slightly, and use the spoon to baste the steak with the butter for 2 to 3 minutes. Remove the steak from the pan and let it rest for 5 minutes before snarfing it down.
If any juices are released while the steak is resting, just pour them back over it before you eat it.