Believe it or not, I’ve never cooked a steak.
We found pair of porterhouse steaks in our half-share of beef from Thousand Hills Cattle Company and I didn’t know how to prepare them. Growing up, my family cooked proteins to the well-done state, and sometimes past. Burgers, kabobs and Omaha Steaks-brand filet mignons wrapped in bacon all arrived at the same fate and I used to think I disliked them all. Now that I’m an adult, I prefer a rosy medium-rare.
My classmate mentioned her favorite steak marinade was a simple mix of soy sauce, brown sugar, and sriracha hot sauce. I added minced garlic, ground ginger, black pepper, and grated Asian pear to mine. After the steaks soaked in the marinade for a few hours, I allowed them to come to room temperature and seared them on both sides. Then, I placed the whole skillet in the oven at 325 until they were cooked to our liking.
On my first go around, the steak was too chewy so I bashed the hell out of the second with a textured meat cleaver before I tried again, later.