Medium-Rare Steak

Steak! This is one of my husbands most favorite dinners...steak, asparagus, potatoes and a dinner roll. We get our steak from Safeway and have had nothing but great tasting meat from them :) This steak is done on the grill which makes it exciting to make (I love to grill around here, especially with summer coming!)

Medium-Rare Steak

Serves: 2-3

Ingredients
2-3 pieces of steak from the meat department (I got baseball cut and have them season it with teriyaki marinade and ranchers)
A handful of asparagus, chopped
3 red potatoes, cubed
1 thick slice of onion, chopped finely
1 garlic clove, minced
Oil, for frying
Seasoning salt, to taste
Pepper, to taste
Dinner rolls

Note: for extra flavor, I suggest letting the meat marinade in it's sauce for a day, up to a few days, although it's not necessary.

Directions
Chop asparagus about 2 1/2 inches from the bottom of each piece (that is a very hard part of the vegetable.) Heat a skillet or frying pan on medium heat, then add oil, onion, and garlic. Sauté until onion is transparent and garlic is golden brown. Now add the cubed potatoes and start frying, adding more oil if necessary. Season with seasoning salt and pepper, to taste. Cook until potatoes are soft (it was about 15 minutes for me.)

In a metal sieve over a covered pan filled with 2 inches of boiling water cook chopped asparagus, until tender (about 10 minutes.)

Begin heating the grill to high heat, add the steak and cook on each side for about 1-2 minutes on each side (this seals the steak, it should be just brown at this point.) Turn the heat down to medium-low heat and begin to cook the steak. Check on it often and flip it, because it can burn! After it's been cooking for a bit, use a meat thermometer to check it's temperature by sticking it in on the side. For medium-rare the temperature should be at 130 to 135 degrees F. (55 to 57 degrees C.) Do not poke it with a knife to check if it's done. Poking it let's out quite a bit of the juice and can cause the steak to become less juicy.

Once steak has reached that temperature, take off heat and serve with asparagus, potatoes and a dinner roll.

• Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is red and slightly warm.
• Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
• Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is grey-brown.
• Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
• Well done — (71 °C [160 °F] and above core temperature) The meat is grey-brown throughout and slightly charred.
• Overcook — (much more than 71 °C [160 °F] core temperature) The meat is dark throughout and slightly bitter.

Source from Wikipedia