I am floored with the amount of love and support that has sprung up as a result of my recent announcement. Between friends, co-workers and readers, not a day goes by that I don’t receive a “congratulations” wish. So again, thank you from the bottom of my heart.
After Tuesday’s excitement, I became immersed in the preparations and excitement of this new opportunity. On Wednesday, I accepted the offer and pledged my dedication to two years of service. Thursday, I received a phone call from a Teach For America Mid Atlantic Program Director. We had a great conversation about any of the things I was anxious about and also a few of the core values of TFA. She was incredibly supportive and inspiring. I’m looking forward to meeting her and exploring this new opportunity in Delaware. She also mentioned that there will be a lot of opportunity for leadership in the next year because Delaware will be developed as its own region (instead of being part of Mid-Atlantic). So, corps members will be called upon to serve integral parts in its success. Friday afternoon I received a nice little surprise ( I love getting mail!):
All of the literature about the tests, clearances, and forms I have to complete as well as the enrollment information for the graduate program in which I will be enrolled. As time consuming as it is, I love all of these preliminary duties. It just adds to the excitement of this new chapter.
Now, on to the food! I thought that considering it’s the weekend and all, we’d focus on a splurge worthy meal, broken down…steak. The formula to creating a perfect steak is not at all difficult and I’m here to build confidence in your steak cooking ability.
1- Pick a great cut of beef depending on your taste. Make sure it is fresh and go grass fed, local, and/or organic if your means allow. In this case, this is a local and grass fed NY Strip Steak (on sale at Whole Foods for $9.99 / lb).
2- Season heavily. Even if you just want to use salt and pepper, make sure you put enough! I make a little mixture of kosher salt, a coarse black pepper, and espelette pepper (both from France but I’m sure you could find similar here. Just visit a spice shop and ask for a coarse red pepper with a high heat threshold). Then, I sprinkle over both sides and really push it in the meat.
3- Sear to start. Since it has a high heat threshold, I use Canola oil. I heat a stainless steel frying pan (All-Clad) over medium- high heat, add oil and sear the meat (cook on high-er heat to create a brown crust on the meat) for about 3-4 minutes per side until it looks like this.
4- At this time, I transfer the steak into a foil lined sheet pan and pop into a 400 degree oven for about 10-13 minutes (depending on how you like it). We enjoy medium-rare .If you want a more well done steak I’d suggest about 15 minutes.
5- If unsure, take a small knife and check! For the most part, I’ll just push on the top of the steak and realize if its done. But when you first start out, don’t be afraid to take a small steak knife and slice it open to reveal its doneness. It will not ruin the steak, trust me. Microwaving it, however, will.
6- In review: Buy fresh.Season well. Sear to start. Finish in oven.
Voila! A perfect steak.
On the side, I made a simple polenta and an arugula salad. I love the combination of the juicy steak, rich polenta, and fresh arugula. Perfect!