It's a stunning Sunday afternoon in Eureka. Wayne has prepped three expensive but great-looking steaks. He's planning to grill, you see, and take advantage of the glorious sun. Along with that, he tosses three foil-wrapped potatoes into the oven, awaiting the hour of their ultimate fate.
Wayne happily preps everything. The steaks are seasoned with instant coffee, sea salt, and coconut rub (for sweetness). He sets them aside and prepares portobellos to grill with the steaks.
With everything prepped, and with an hour before he needs to grill, he relaxes in his room. Playing a video game. About ten minutes in, he goes to the kitchen and turns on the oven. The potatoes will need more cook time, after all.
Forty-five minutes go by... and things are smelling great. He notices with a happy sniff that the potatoes must be pretty far along.
But... there's something a little odd. Since it's time to grill anyway, he leaves his room. "What smells... meaty?" He frowns and looks for the steaks he'd left on the counter. "Where are my... oh no. NO." He opens the oven. There... on the ceramic plate he'd prepped them on, his three steaks bubbled and sizzled in 350 degrees, and had for the last 45 minutes.
"NO!" He hurries to get them out of the oven. Standing there, he stares down at a $50 accident. The husband had put them in the oven to avoid flies, and Wayne didn't know that until FAR too late.
As fate would have it, those steaks were absolutely a perfect medium. Not char-grilled, but literally a perfect medium. So... we ate them pretty happily.
There were a couple of good lessons:
One. With a balanced rub, baked steak can taste great.
Two. Check the oven.
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