Some days you just have to go back to the basics. Meat, veggies, and wine. Being a Texan, I was raised on steak. It was the first thing I learned how to cook and will always be my favorite meal. When cooking steak, simple is always better.
I started off with a hearty portion of asparagus that I seasoned with olive oil, coarse ground black pepper and salt and threw in the oven for 18min @ 350. A good co-worker of mine suggested that some balsamic dressing and Parmesan cheese also adds some nice flavors to the mix. I will definitely have to try that next time.
Find a good slab of red meat. Sirloin is always a favorite. Season generously with salt and fresh ground pepper.
Since we don’t have a grill (sad I know), we cooked it on the stove top. Just like a burger, you don’t want to touch it too often and you really only need to flip it once. We like our steak medium-rare (as should all people, any more is just a sin). 6 min on each side should do the trick over medium heat.
We paired it with one of our wines we got this weekend at the winery. This wine had a mix of blackberries and grapes and went well with the meal.
A man and his meat…