Steak night.

When my husband and I were younger and spent money like we actually had it and didn’t worry about bills and stock options and retirement and all of that stuff that adulting makes us think about, we would go to a nice steak house or buy a nice steak and cook it at home, without thinking about cost. But since we are getting older, we have opted for the occasional (and I truly mean OCCASIONAL) steak night at home.

MEDIUM RARE NEW YORK STRIP STEAK WITH BLUE CHEESE ICEBERG WEDGE SALAD 

Speaking of adulting, I actually went to the meat counter to purchase these. It was terrifying. The man looked me up and down and judged my purchase, but I didn’t care. I don’t look like the kind of person who strolls into Bristol Farms to buy two $18.99 a piece New York strip organic, prime steaks, but I had a coupon. He stiffed me on the steaks he gave me, but I got both steaks for $16.52. Add the cost of the salad, and it is WAY cheaper than even a night at Outback Steakhouse.
As I mentioned, these steaks were from Bristol Farms, and if you do not have a Bristol Farms, find a good butcher. This is a Cadillac steak night, not a Corolla steak night. Okay?
I seasoned them with olive oil, rubbed garlic, and a generous amount of salt and pepper. I seasoned the shit out of them. Because, flavor. I am talking tablespoons of salt and pepper. You have to liberally season your steak. You want to make a really nice crust on the outside of the steak. Imagine Gordon Ramsey yelling at you to season this dish properly. If I was a Republican, I would tell you this is the good kind of liberal.
Salt draws out moisture. Basic science. Leave the steaks in the fridge for about 30 minutes prior to cooking them so that the salt can do its thing and make the meat more flavorful and tender. Also, there is no shame in my fridge game, amirite?
We decided to grill our steaks, but if you prefer using a cast iron skillet and want to brush up on your steak searing skills, watch this: https://video.search.yahoo.com/yhs/search;_ylt=AwrgEZfMJA9a1hgAFDoPxQt.?p=gordon+ramsey+how+to+cook+steak&fr=yhs-iba-1&fr2=piv-web&hspart=iba&hsimp=yhs-1&type=nbds_6054_CHW_US_tid2mvx1stp#action=view&id=53&vid=c6658d1488633cc68ae06c2fd4c929d3
We grilled the steaks for three minutes on the hottest part of the grill (per side), and five minutes per side on the less hot side of the grill. That way you can get an even crust and a medium rare temperature in the middle.
This iceberg wedge salad is cheap but DELICIOUS. I cut the iceberg wedge in half, and then cut one of the halves in half again (fourths, if you want to be technical). It’s not a huge salad but you leave the wedge in tact and that’s what makes it such a fun salad to eat. If you were at the steakhouse, the waiter may refer to this as a “wedgie” and announce to the entire restaurant we were getting wedgies. Not that that happened to us…
Any good salad needs bacon. Obviously. And the smell of bacon cooking in a pan is one of my favorite smells. Do they make it in a candle? Asking for a friend. I got these blue cheese crumbles from Costco for $5.99. It’s a HUGE container of them and they have a really great blue flavor. If you aren’t a fan of blue cheese, you can substitute for goat cheese. If you aren’t a fan of goat cheese, then I am sorry, we can’t be friends.
Pro tip: mix the blue cheese crumbles with the blue cheese dressing so that the blue cheese sticks to the lettuce. Then put more blue cheese crumbles on top, with bacon. Yum.
It feels just like a steakhouse! Kinda.
If you have the opportunity to find this mustard, BUY IT. It’s amazing! We used it as a dip for our steaks. It actually enhanced the flavor of the meat, and obviously tied the flavor of the salad to the steak. We found this in Oak Glen, CA, at Los Rios Rancho store, but you can purchase it on Amazon here: https://www.amazon.com/Stonewall-Kitchen-Blue-Cheese-Mustard/dp/B005JS6WWS/ref=sr_1_2_a_it?ie=UTF8&qid=1510943081&sr=8-2&keywords=stonewall+kitchen+blue+cheese+herb+mustard

INGREDIENTS (NEW YORK STEAK)
Two 1 pound New York strip steaks
2 tablespoons salt
2 tablespoons pepper
1 tablespoon olive oil
1 garlic clove

DIRECTIONS (NEW YORK STEAK)
1. Rub steaks with olive oil, garlic, salt, and pepper
2. Let sit in fridge uncovered for 30 minutes
3. Pull steaks out of fridge and return to room temperature, 20 minutes
4. Heat grill
5. Sear steaks on hottest part of grill for three minutes per side
6. Move steaks to less hot side of grill and continue cooking with lid down for five minutes per side
7. Remove steaks from grill and let them rest for 15 minutes before slicing

INGREDIENTS (BLUE CHEESE WEDGE SALAD)
One head iceberg lettuce
3 strips bacon
blue cheese (to taste)
2 tablespoons blue cheese dressing

DIRECTIONS (WEDGE SALAD)
1. Cut iceberg head in half. Wrap half the head up and return to fridge. Cut the other half into half again
2. Cut bacon into lardons and render over medium heat for 8 minutes
3. Add blue cheese (to taste) to blue cheese dressing and stir
4. Top wedge with blue cheese dressing, blue cheese, and bacon

Make a bunch of deez.

I just finished watching The Handmaid’s Tale again for about the tenth time, and even though that show is CREEPY AS HELL, I love the concept of a Dystopian future in which society is a completely alternate reality from our own. But if I had to write a Hulu drama about a Dystopian future my worst fantasy (not really) would be a world without Tapatio and Tajin. Can you even imagine?! Life would cease to exist as we know it.

But since we do not live in that reality, and one which I will NEVER allow to happen, snack on Tapatio + Tajin pecans, because they are great for watching the Handmaid’s Tale or whatever weird show suits your fancy now that MINDY IS GONE FOREVER. :'(

TAJIN + TAPATIO PECANS 
Butter, tajin, tapatio, and salt are all that is on these pecans. I bought raw pecans at Sam’s Club (they are cheaper and taste better than the ones from Costco).
What my counter usually looks like when I’m taking photos of the food we make. Reminder – not everything looks glamorous like it does in a photo (not to say that my photos look at all glamorous). But there are a few glamorous things in view here – my husband, pecans, tapatio, tajin, and our fox candle. Pay no attention to the hacked-up chair in the background that I will at some point have reupholstered after I brutally tore it apart one day, thinking I could upholster it myself. But, you know, priorities. Like tajin + tapatio pecans.
I prefer to use pecans in this dish because they are more porous than other types of nuts. They bake + crisp up faster than other nuts as well, so you can infuse them with lots of flavor without them overcooking. Plus, with all the time you save from not having to bake nuts in the oven, you can spend it with me grieving that MINDY IS OVER FOREVER.
After they have roasted for 10 minutes, they are perfectly crisp and have amazing flavor. (Let them sit for a minute before eating them because they crisp up the longer they sit)
Because I can’t have enough of a good thing, and because Tajin is literally carb free, sprinkle some more on after they are out of the oven. Also, check out the return of husband hands! He’s such a good helper. I love him.

INGREDIENTS
2 cups raw pecans
Tajin (to taste)
Tapatio (to taste)
Salt (to taste)
1/2 cup butter, melted

DIRECTIONS
1. Preheat oven to 350 degrees
2. Melt butter in microwave for one minute
3. Toss pecans with melted butter, tajin, tapatio, and salt
4. Bake for 10 minutes at 350 degrees, or until slightly browned
5. Cool for 10 minutes before eating