In the College Kitchen with Jenna: The One True Meat

So I write about a lot of foods that I think that most college students would never attempt (like homemade pie–my mother won’t even make her own crust). But I think we all know that there is one surefire way to get a great home cooked meal—drive home for the weekend.

This weekend I decided to avoid ACL traffic and come home to visit my parents, relax a little before things got too crazy with midterms, etc. Consequently, I’ve gained a few. Friday night we immediately went all out for Mexican food. Then Saturday, I started with these weird pancake corndogs my mom buys. I’ve never once bought them for myself, but they consist of sausage on a stick wrapped in a pancake (AKA a corndog you can get away with both eating for breakfast and dipping in maple syrup). Then, I had Sonic for lunch because that’s basically all there is in Katy. But dinner, dinner was amazing.

We had Ribeye steaks from the local meat market with green beans and nothing else because I was too lazy to contribute.  

Never in my life have I grilled a steak. I don’t own a grill, and when I’m at home, my dad does it. Herein lies a dilemma: How do college kids enjoy the wonder that is the One True Meat?

Pan fry it it…wait for it… BUTTER!!!!!

1. Use a heavy pan and melt a few tablespoons of butter in the bottom. You can add minced garlic, a little red wine, whatever you fancy. I’ve tried a lot of different things and I’ve never had a steak I didn’t like (that wasn’t overcooked). McCormick’s Montreal Steak seasoning tends to be a family favorite for stovetop, broiling, and outdoor grilling.

2. Once the butter is melted and bubbly, add your steak. When selecting cuts of beef, try to find one with a good marble. That is, where the fat is communing with the muscle, so when it melts, it keeps the meat juicy. Avoid beef with no fat (we aren’t eating chicken for a reason–because we love ourselves), and beef with fat only along the edges.

3. Once the bottom side is browned, but not yet curling (about 3-4minutes) flip it over to cook the other side for about the same increment of time.


*Directions vary for different thicknesses and preferences. I personally eat my steak rare, so I choose to err on the side of less cooking.  

If you need steak sauce, you did it wrong.