The man's been working late, as of, well, late - finishing up a chapter of his PhD. (I like how bougie this sounds) Last night he got home at about half-past ten, tired and hungry, I imagined. So I decided to cook him a late-night steak feast.
First, I got out a regular old frying pan (plenty of 'stick'), put a bit of oil into it and put it on the front-left burner. Old front-lefty, I call him. He is so reliable - one temperature only: SMOKE-ALARM HOT. Really, really hot.
I cracked a bunch of pepper and salt in a bowl. That way I don't have to worry about meaty hands on my salt and pepper thingies. Though, to be fair, I'm about to eat the meat, so I wonder what kind of magical evil could be on the meat that needs avoiding to such levels. I would like to do more research into the supposed evils of raw meat handling in one's own home.
Back to the steak: I patted the popeseye dry with paper towel, and made a few slices in the fat that bordered the one side of it.
Slice perpendicular to the ring of fat: this way, the steak doesn't curl up, and when you flip it over it stays flat and browns more evenly. And the brown-y bits are the best.
Then I rubbed both sides down with salt and pepper. I turned the oven on to a low setting and put a (okay, just left the existing, mostly-clean) baking tray in the oven . When the oil was REALLY FREAKIN' HOT I put the steak in the pan.
Sizzzzzzzle. Leave the steak in the pan until it moves on its own. That way, the delicious brown bits stay on the steak and fewer bits stick to the pan. When it looks brown and tasty, flip it.
While the steak is cooking, I chopped up some veg. I had some roast potatoes left over from the chicken on Monday, so I chopped those up. I also sliced an onion and a lovely big-capped mushroom.
When the other side of the steak is browned, pop it in the oven. Then, dump the veg in the pan and turn down the heat (which, in my case, means turn on another burner and move the pan over there). Let the veg cook, but not too much - the onions should still have a bit of bite. Shake some Worcestershire sauce into the pan, along with some water, and scrape up the browned bits - not enough to make a sauce, just enough to kind of coat the veg. Just before you think its ready, put a bit of butter in and melt it through. Slide the veg onto your plate.
So, that all sounds tasty to me, but I am feeding a MAN, so bring on the additions. An egg, he suggested. Egg? Ladies don't eat meat with meat. One meat is enough. But men, MEN, eat meatS. So, a bit more oil went in the pan (this is a diet meal, as you can tell) and an egg was cracked. Meanwhile, I put two potato scones in the toaster.
And that's about it. I took the steak out of the oven and put it on the plate with the veg.
I slid the fried egg on the the steak and popped the tattie scones out of the toaster.
Annnnnnnd, I think that's about it! A quick, simple man-feast from stuff I had in the house already!
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