The simplest of steaks is surprisingly easy to make. Salt, pepper, and a little oil are all the ingredients you need. I’m not a fan of A1 sauce so I usually enjoy my steaks with a simple butter sauce. Firing the meat on high heat is key to getting that delicious caramelized crust. If you’re serious about your steaks, invest in a cast iron skillet that can retain the heat better while cooking.

It was a beautiful day for a picnic and I wanted to make something filling for the main course. This grilled steak sandwich did the trick, and there were no forks and knives to balance precariously as we ate on the picnic blanket. Keep one end of the sandwich tightly wrapped in foil to prevent the insides from falling out as you eat.

Ingredients:

1 lb boneless ribeye steak
2 slices Pepper jack cheese
1/2 red onion, sliced
1 can roasted red peppers
6 button mushrooms, sliced
4 slices sourdough bread
2 tbsp canola oil
1 tbsp butter

Instructions:

1) Pat dry the steak and season liberally with salt and pepper. Allow it to sit at room temperature for 30 minutes. If you start with a cold steak, the outside will overcook by the time the inside is ready.

2) Preheat the oven to 500 degrees F. Heat the oil in a medium sized cast iron skillet over high heat. For medium rare steak, cook each side of the steak for 30 seconds, using tongs to flip the meat. Place the skillet into the oven and cook for 2 minutes. Flip the steak over and cook for another 2 minutes.

3) Remove the steak from the oven and rest for 10 minutes so the juices redistribute. While the steak is resting, heat up some oil in another pan and sauté the mushrooms, onions, and roasted red peppers for 2 minutes. Set aside.

4) Butter 2 slices of bread and place the buttered side in a skillet over medium heat. Melt the pepper jack cheese on top of the bread.

5) Slice the steak into thin slices. Slice against the grain for maximum tenderness. Lay the slices of steak on the melted cheese and top with the red peppers and onions. Toast the other 2 slices of bread and place on top. Enjoy!

Serves 2.

Why do we slice against the grain? Check out this Serious Eats article – it’s all about the muscle fiber. Don’t wait until next summer to enjoy this sandwich. This is a delicious way to use up any leftover holiday steak :) Merry Christmas everybody!

Live lobsters are scary creatures. Even though I know the thick rubber bands wrapped tightly around their claws prevent them from attacking, I still squeal like a little girl whenever I pick up the squirming crustaceans and drop them into the pot of boiling water. I found this hidden supermarket in Chinatown over the summer that sold live lobsters for $2.99/lb. Yes, you heard it, $2.99/lb. And these are lobsters alive and kicking in the giant water tanks, not the ones lying lifelessly on the packed ice you see on Canal St.

$2.99/lb came out to only $4.50 per 1 1/2 lb lobster, $9 for two people. WHAT A STEAL. Compare that to restaurants selling lobsters at market price (at least $20/lb+, even during this gold rush). When faced with these economics, the obvious answer is to take a subway ride down to Chinatown, buy some live lobster, cook it yourself, and FEAST like a king!

Sure, you might argue that Chinatown lobsters come from questionable waters. I like to think the boom in lobster population this year depressed the prices. The combination of a mild winter and effective conservation technique resulted in a record lobster harvest in Maine. Oh, and the Chinese lobster farmers who I’m sure are getting paid minimum wage and under the table.

While boiling is the easiest way to cook the lobster, I definitely prefer my lobsters steamed. This gentle cooking method results in a more tender, flavorful crustacean. It’s also ok if you accidentally leave the lobster over the stove for a minute or two too long – it’s a lot harder to overcook when steaming.

It’s commonly misunderstood that lobsters scream in pain when you drop them live into the boiling waters. The scream is more like a high pitched whistle, and it’s merely the sound of steam escaping from their shells. Lobsters actually aren’t capable of making any vocal sounds, and the heat kills their nervous system pretty quickly so any pain they feel is fleeting. I usually drop my live lobsters directly into the pot, but you can also kill the lobster beforehand. Put the lobster on a cutting board and place the tip of the knife at the cross marks on the back of its head. Cut down through the head to the cutting board in one quick motion.

Ingredients:

2 live lobster, 3/4 to 2 lb
2 tbsp salt
Drawn butter (recipe below)
Lemon

Instructions:

1) Use a large pot with a tight-fitting lid that is big enough to fit the lobsters comfortably. Make sure there is enough room for the steam to circulate around the lobsters. Place a steamer basket or rack in the pot and pour in 2 inches of water. Add the salt. Cover and bring to a boil.

2) When the water boils, add the lobsters to the pot and cover. Return the water to a boil and then reduce the heat, keeping the water at a gentle boil. Steam the lobsters based on the time table below, starting from the time you initially drop the lobsters into the pot. Shake the pot every few minutes until cooked through. The lobster shell will be bright red when fully cooked. Pull on one of the antennas as a test. If it comes out with no resistance, the lobster is done!

Hard Shell Lobster Steam Time:

3/4 to 1 lb – 10 minutes
1-1/4 lb – 12 minutes
1-1/2 lb – 13 minutes
1-3/4 lb – 16 minutes
2 lb – 17 minutes
2-1/2 lb – 19 minutes

If you are cooking two lobsters simultaneously in the pot, you do NOT have to adjust your cooking time for the new combined weight! Two 1 lb lobsters should be cooked at 10 minutes, not 17 minutes.

3) Remove the lobsters from the pot when done. I usually serve my lobsters whole so set them aside for a few minutes to rest. Transfer the lobsters to a plate and serve with drawn butter and a slice of lemon. I also made corn on the cob and seared scallops to go with the lobster.

Drawn Butter:

Ingredients:

1/4 lb unsalted butter

Instructions:

1) Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.

2) Set the saucepan aside and let the butter settle, undisturbed. The milk solids will float to the top and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Be careful not to include the watery liquid in the bottom of the pan. Serve immediately with the lobster.

Need some additional guidance on how to prepare your cooked lobster for consumption? Chow has a great step-by-step picture tutorial on how to crack and get at the lobster meat.

Someone one day please take me out for a 6 lb lobster meal. I want the thrill of seeing the waiter come to our table with the massive lobster atop a huge silver platter. Yum.

Happy Thanksgiving everyone!!