Steak (sirloin cut) and frozen honey BBQ chicken strips (Tyson brand) with sauteed onions, baby portobello mushrooms, and broccoli. Cooking steak is always a dicey situation with me; I'm very indecisive with it. I never know if I'm searing it too quickly and too intensely, to the point where I'm burning it on the outside and leaving it ice cold on the inside; I never know if I'm not searing it enough, missing the opportunity to caramelize it and form a quality crust.
Perfection is medium-rare, but I ended up falling somewhere inbetween that weird No Man's Land limbo stage: the outside of the steak was cooked decently enough (nice crust, nice color), but pockets of the inside of the steak were still terribly undercooked. And it wasn't the good kind of undercooked, juicy and pink and tender. It was just full-blown raw. So I had to throw it back on the stove and let pan-sear for a little bit longer. The end result was an edible but otherwise mediocre and amateurish attempt at a steak. It's weird because I watch hours upon hours of Food Network (not to mention Top Chef on Bravo) everyday, so I always just assumed that I would learn how to properly cook a prime piece of meat entirely by osmosis. I've SEEN it done so many times, so it just made sense to me that I'd be able to easy recreate it on my own. But I can't. I need more practice.
The chicken and vegetables were fine, though.
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