My Recipe Book: Steak For the Sick Guy
Well, I got through 2 years of the pandemic before catching the common-fucken-cold, so here I am in my last week of recovery from surgery nursing a sore throat and nose and a tired, weak body. However, I refuse to be miserable the whole time, so I'm doing something that is typically enjoyable for me: cooking and eating.
I was craving a steak, which may come as a surprise to some given that I very strongly support the movement toward a society that provides and protects the rights and justice of animals, but I'm not a vegetarian. Why is a conversation for another day. Steak is not typically anybody's idea of a recovery food, but it does present some good opportunities to soothe some of the most annoying symptoms. They say you should feed a cold, but feed it what?
Servings: 1-2
Serving size: 3-6 oz.
Season: Summer/Autumn/Winter
Category: Beef, Steak
Method: Stovetop
Prep time: 5 minutes
Cook time: 3-6 minutes
Ingredients
(1) 3-6 oz. Steak, filet or ribeye are ideal
1/4 cup Toasted Sesame Oil
1 tbsp. Toasted Sesame Oil
1 tbsp. Barbecue Sauce
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Beef Better-Than-Bouillon or Beef Bouillon Granules
1 tsp. Ground Cloves
1 tsp. Table Salt
1/2 tsp. Lion's Mane Mushroom Powder (optional)
Tools
A quart or gallon-size Ziploc bag
A cast-iron frying pan
A pair of metal tongs
A grease guard (optional)
A pot holder
Instructions
This isn't exactly a marinade and it's not exactly a dry rub. It's sort of like a seasoned paste. Put 1/4 cup of toasted sesame oil in the pan and turn the heat up: high if you like your steak very rare like I do, medium if you prefer it... medium.
Put everything else (save the equipment, of course) into the Ziploc and seal it tight, squeezing as much air out as you can. Squeeze and rub the packet you've made until the ingredients are all blended and spread more or less evenly over both sides of the steak.
Once the pan is hot and just a wee bit smoky, put on your baking gloves or grab a pot holder because the pan is going to spit like mad as soon as you throw down the steak. A grease guard (which is a sheet of metal mesh with a handle) will protect the rest of you, but if you don't have one then just keep your face as far away as you can.
Put your steak in the pan. If you like it rare like mine, you only need a single minute for each side to get a good sear. If you want it more medium, then use the medium heat and give it about 3 minutes per side.
Turn off the heat and quickly remove your steak to the cutting board. Slice it up quickly or it will continue to cook inside. If it isn't as cooked as you'd like, feel free to toss it back in the pan for another minute.
Some Notes:
I use sesame oil in lieu of other flavors because it has a natural smoky flavor that isn't as bitter or offensive as liquid smoke, but you can technically use any oil you like. Just avoid vegetable oil because ironically, it's not that good for you. Sesame oil is also high in antioxidants and has particularly strong anti-inflammatory properties for a culinary consumable. Olive oil has similar properties, but not as strong.
Onions have natural antioxidants and anti-inflammatory properties, which is obviously good when you have a cold.
Garlic has natural antibiotic properties and helps support your immune system.
Cloves contain eugenol, a natural pain reliever/anesthetic that is often used to treat toothaches. It can help decrease the pain in your throat.
Salt has antibacterial qualities and can also relieve pain in the throat, which is why they say you should gargle salt water if you have a sore throat. Consuming it will also help you keep hydrated.
The Lion's Mane Mushroom Powder has a few purposes. It's a good texturizer in lieu of flour and creates a nice demi-glace on the meat, and it's added protein. Some new research suggests that Lion's Mane has antioxidants, as well as anti-inflammatory and immune-supporting properties, however this is yet unproven and may be affected by the form of the mushroom when you consume it (fresh versus powdered versus extract). Either way, it isn't dangerous so if you have access to it give it a try.
The rest of the ingredients are just for flavor and texture. You can also try adding a little turmeric. I didn't have any in my cabinet, so I didn't add it. My doctor suggested it for reducing joint pain when I got my JHS diagnosis, as its primary compound curcumin is a strong anti-inflammatory and antioxidant.
Also, keep in mind that both heat and cold play a part in managing cold symptoms. Heat can loosen up mucus that clogs your respiratory system, and cold can reduce the swelling and numb the pain. I prefer to apply heat to my face, throat, and chest topically with steam and to consume ice or popsicles.
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