Simply Steak

Peter Lugers, Primehouse, Quality Meats, Keens, Landmarc, Sparks, and Striphouse; New York City is rife with steakhouses. And the ever-growing supply is with good reason. The carnivore in you can’t help but be beckoned by these temples of seared meats. Whether outfitted in the classic design of leather banquettes and mahogany, or lit anew with minimalist lighting and artfully-aged wood, there’s a reason why today’s New Yorkers keep their dens of red meat around.

The dramatic décor of a steakhouse, so distant from many an apartment’s dining room table, appears as just the place to slice through a hefty wedge of iceberg, nestle into your chop of choice, and furtively slip your fork into a neighboring side of creamed spinach or mashed potatoes with crispy shallots. Forget about the last couple nights of grilled chicken and veggie burgers. A bountiful filet lies before you and a chocolate mousse is in your not-so-distant future.

But why not mingle luxe with daily living? A good steakhouse avoids all complications and focuses on the beef at hand, anyway, so bring home the beef chops, and create a steakhouse in your house. Steak was the go-to dinner in the 1950s and 1960s, à la Don Draper, and with good reason. What better welcome after a day at the office than a juicy, seared steak? And to the gratification of Betty Draper, is there any easier dish to prepare, when you don’t even know when to expect Mr. Draper’s Caddy to pull into the driveway?

Forget marinade and complicated sauces. Forget haute cuts like filet mignon, porterhouse, and T-bone and spring for the cheaper, but still tasty top sirloin or skirt steak. And ask your butcher if you feel lost amongst the glassed-in terrain of red meats. As long as these more frugal cuts have good marbleization, or plentiful stripes of white fat, your steak will turn out juicy and flavorful. By searing your steak, letting it sit to lock in its natural juices before slicing, and by serving simply prepared vegetables rather than starches as your sides, steak can be just as nutritious and balanced as any other weeknight dinner.

Just by adding a small set of steak knives to your cutlery repertoire, the drama of the steakhouse dinner can be at your doorstep. Your dining companions will revel in the innate pleasure of slicing through the caramelized exterior to the rosy interior, all without obsequious waiters standing attention.

Serves 2
2 half-pound top sirloin steaks
coarse salt and freshly-ground pepper
olive oil

-Rinse steaks in cool water and pat dry.
-In a small, shallow dish, mix together a very generous portion of salt and freshly-ground pepper. About 3 tablespoons of each. This will look like a lot, but this coating creates a delicious crust on the steaks.
-Dip steaks into the shallow dish and coat with salt and pepper on both sides.
-In a heavy skillet, drop in olive oil and bring to high heat. Sear steaks on both sides for 3 minutes, for medium-rare to medium (depending on thickness).
-Place into a 350 degree oven to continue cooking to desired doneness.
-Serve whole, or slice thinly on a bias, after letting steaks rest, covered with foil.