While I will never pass up a steak when going out to eat, I can honestly say that the wife and I have never cooked a steak at home. There’s really no reason behind this…we just never did it. I feel that as part of being a man, this is something I have been missing out of. As Father’s Day rolled around and we tried to figure out what to eat, and still be on our diets, my mind drifted to steak. What’s the best meal out I can have? A steak. What’s something we can do at home and still be healthy? You know, actually still a steak. So we went out on a limb and decided to grab a couple of filet’s for dinner, and well folks, the rest is history.
The wife did a bit of research ahead of time to find a simple rub for the steak. We didn’t want to go all out and miss the mark on our first try. We kept it simple. A rub with only five ingredients. Now we can handle that. Throw the ingredients into a coffee grinder and instant steak rub. We changed things up a bit and used a grill pan instead of the grill outside. This was just to keep things in check as we cooked up our first steaks at home.
Per the recipe below we cooked the steaks for about four minutes on each side. That turned out to be the perfect amount of time. The steaks came out a great medium rare. Obviously you can cook them longer, but these are steaks and why would you do that? For our first try at steaks, I have to say it was great. For our tastes we would cut the amount of pepper below for next time…oh…and there will be a next time.
To keep things still healthy, we had a baked potato (light sour cream and I Can’t Believe It’s Not Butter spray). We also threw some corn and zucchini in a pan with some olive oil, salt, and pepper. It’s part of a different recipe, but we didn’t have all of the ingredients to make it up so it ended up being a quick veggie sauté. The best part is that the zucchini was straight from the wife’s garden out back. Now this meal definitely lived up to my manly expectations and hit the spot. This guy was happy with his Father’s Day dinner. Kept on the diet, used veggies from the garden, and wolfed down a tasty 8oz. filet mignon.
Happy Father’s Day all!
- 2 teaspoons black peppercorns
- 1/4 teaspoon dried rosemary
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Prepare grill.
- Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.