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Mmmm, prime rib-eye

Well I went to the market to buy a steak today and the butcher convinced me that the USDA Prime is better than the USDA Choice.  I bought it.  He offered to put a garlic-butter dry rub on the steak.  Smelled good.  I told him that I would be broiling it.  He said 5-7 minutes each side and hope that nobody would be around to demand a piece.  I couldn’t wait.

Next I go home and get things ready.  I didn’t really have a pan or anything, and I didn’t want the steak to stick to the foil, so I put a little olive oil on the foil.

Turn on the broiler and put in the steak.  6-7 minutes into it I turned it- just a little more steam than I expected, and didn’t it smell good!  Mmmm.

Meanwhile, on the stove is a little olive oil and slices of orange pepper being sauteéd in a pan.   Smell the goodness.

Then I noticed that there was steam coming from the burner behind the pan.

Knowing that the rear burner gets really hot when the oven is on, my thought was that this must be coming from the oven.

So, naturally I opened the oven.  (click now)

Imagine my surprise!

Naturally I then closed the oven and thought the following: 1) how can I put this out?  2) How can I keep the smoke alarm from going off?  3) How can I deal with this before I have to resort to calling the fire department?  4) What will the firefighters think of my apartment?  5) Do I need to straighten things up?  6) How in the world will I explain this to my friends? 7) Is there a fire extinguisher nearby?

Anyway, before finally breaking down and doing nothing, I decided that I could at least turn off the broiler, open the doors, pull the smoke alarm off the ceiling, and get a wet towel to put on the steak.  Turns out I didn’t need to get a wet towel though, because by the time I did that, the broiler was cooling down and the fire was out.  I pulled the steak out along with the foil and realized that it might have been the olive oil that ignited, and really the steak might have been better for it, having a little charbroiled aspect.  I can tell you that it was delicious.  The steak might have been a little rare, even for me (which means that it was pretty rare), but it was certainly good.  Mmmm, Tasty!

Well, lesson learned.  I’m going to use a lower oven rack from now on, and I may fore-go the olive oil foil trick.  But at least I didn’t have to meet any firemen!


Comment from BotSO
Time: 3 August, 2007, 2:51 am

Your butcher is correct. Prime trumps Choice every day.

Comment from jv
Time: 3 August, 2007, 5:55 am

i concur with Botso. Here’s the link: http://www.ams.usda.gov/kidsweb/beefgrades.htm

You’ll notice there’s no Angus grade.. (what part of the cow is the angus from anyway)

the foil won’t stick to the beef, there should be enough fat to keep it from sticking.
and for the record i’ve had the same experience now i start on the higher rack and at the turn i drop it down to the middle.

Comment from the Travel-junkie
Time: 3 August, 2007, 6:22 am

good to know. I knew the apartment management didn’t want people grilling out on their decks (though many do), but it was exciting to still get that flame-broiled taste without a grill to mess with.

Comment from The Lurker
Time: 3 August, 2007, 7:15 am

Thank you. You have given me an excellent idea for how to meet firemen. Must go buy a steak…

Comment from steven
Time: 3 August, 2007, 12:22 pm

I did the same thing last week, and only met skunks, one of whom I knocked unconscious with a rock to the head. Oh, and it was chicken. Oh, and we were grilling on a wood fire at the Enchanted Rock. Oh, and the skunks were as bold as your garlic prime. So no noxious odors to set off alarms. Or something.

Comment from m.
Time: 3 August, 2007, 1:22 pm

See? Bachelorhood has its drawbacks.

Comment from m.
Time: 4 August, 2007, 3:47 pm

P.S. Is that egg splatter in the “click now” photo??
(Not that anyone would do that, of course.)

Comment from Jamie
Time: 5 August, 2007, 10:10 am

hey, i wouldn’t put any olive oil on the foil, but rather rub some on the meat…olive oil has a really low flash point compared to other oils like corn or sunflower seed oil (or even canola). Go for one of those oils…a tablespoon or so isn’t going to affect your heart that much when you have steak once a week or so, especially if you use olive, almond, walnut or other good oils the rest of the time.

Comment from trey
Time: 6 August, 2007, 4:06 am

o lordy! lol

ps–so when are you gonna film ur own documentary given your world tour of patching peeps up?

Pingback from Catch Me if you can… » Something smells fishy
Time: 6 January, 2008, 12:00 pm

[…] At least this time there was no fire… […]

Comment from Mary
Time: 8 January, 2008, 3:09 pm

It all goes back to the day you boiled eggs in the microwave…..

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