It was dark outside. There was a loud noise and sirens. I remember being carried by my Mom down the street to Wendy Court. There was a bright spot, huge flames and firetrucks. I was not yet 5. The flames appeared to be all over a garage. I heard the adults talking and what my child brain put together was a guy was working on a car and it burst into flames. He was killed.
I’m not sure how much time passed from the garage event to this next one, but I walked to this one. There were only sirens and I walked down the street to Mr. and Mrs. Brooks house with my Mom. My Dad was a volunteer fireman. There was a lot of smoke. I saw them bring the barrel of a dryer out Mrs. Brooks’ side door and douse something black inside. Then I remember seeing them lead Mrs. Brooks out looking very unlike the Mrs. Brooks who made us blueberry pancakes. I did not see Mr. Brooks anywhere.
We moved to the new house not long after this event and I don’t think I ever saw the Brookses again.
This left me with the idea that things can and did burst into flame. A fear of things like ovens, dryers and cars bursting into flame still haunts me today. It made cooking problematic. The broiler was the most troubling. Five hundred degrees! But as I cooked more and more in the oven and on the barbecue my fear lessened. Now I use the broiler all the time. It is a great way to cook steaks when you can’t barbecue.
The key to a good steak starts at the meat counter. You want to get a good cut with little white lines of fat running through it. The flavor is in the fat. Watch out for the clear white gristle. My preference is for rib steaks. They have several names, rib-eye, club steak, Delmonico etc., and are characterized by a swirl pattern and a tail. If I can’t find them, I will go with a strip steak or New York Strip. Porterhouse is to big and I don’t like t-bones, but they could be used if you like. 1/2 to 3/4 an inch is the best cooking thickness. Continue reading