Spokane Food Blog

Cooking with Tim a few weeks back launched me into a full on meat coma.

Tim seared a few boneless New York Steaks cut from organically fed free-range cows. (I am not sure if the three pieces were from the same cow or different cows.) I ate about 2 ounces, drank a few glasses of Merlot, and not 10 minutes later almost passed out. I felt drugged. A week later I decided I should attempt to cook steak.

In the course of my life I have cooked meat twice. The first at a city sponsored BBQ where I flipped burgers and turned hot dogs for approximately 200 people (there were no illnesses due to my cooking.) My instructions were simply to wait for the blood to rise, then flip the burger.

The second time in 2004 ended in a complete disaster at making chicken teriyaki for a friend’s birthday.

I did not want my steak to turn out like my chicken, so I found a Barefoot Contessa recipe on Foodtv.com and enlisted a meat making coach to guide me through the process. Making meat may seem simple for some of you, but for recovering vegetarians it’s a gentle learning process.

I went to a local market and bought meat from the butcher. This is a first; I have never purchased meat, let alone picked it out. Until I got home with this brown wrapped package I forgot I would have touch it. Gross! It is pink and there are white tissues or fat or something holding parts of it together. A big “t” shaped bone runs down the middle.

Very gross! Luckily I had tongs so the flesh did not have to meet my flesh. When my cow looked fully dead I stuck the meat thermometer in just to be certain.

I ate about 2 ounces and gave the rest to my meat making coach. It tasted great. I would even make it again.