What's At Steak

For as long as I can remember my father had the best way of seasoning steaks. They were the best I had ever tasted.  I still have no clue what he put into whatever it was he seasoned them with besides some beer and a myriad of other powdered substances. Typically it was something he would fire up on the grill during the summer months, but I am that person that likes steak year round. I like it made at home too. I like it best when it's made for me. Basically I like it when someone makes me dinner instead of the other way around. Until that happens I have found my own way of giving my steaks a little something extra without overwhelming the meat with too much seasoning.

I prep the steaks the night before by rubbing them down with a mix of capers, paprika, olive or cooking oil, salt and pepper. Cover and refrigerate.

Cook on medium-high heat until medium well in a cast iron skillet.

The smell is intoxicating.

I saute onions and more capers in a separate skillet and then combine the two to finish the cooking process.

By cutting some red skin potatoes in thirds and tossing them with olive oil and season salt, I bake them at 350 degrees for 30 minutes. Add some steamed peas and I am in heaven. Gateway to my heart. So if you want in. This is the key.