ice water and ocicats

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Steak can be scary unless you have a good thermometer, preferably one that dings at you. I know people who can touch a piece of meat and tell you exactly how close it is to being done, but I'm sure not one of them. I think the trick is to a) get a GOOD piece of meat (I generally go during the slow hour and throw myself at the mercy of the butcher, admitting I don't know what I'm doing- they often have great cooking suggestions, too), and b) don't overcook it. As long as it hits, oh, 120 F, you're good, since it will probably rise to 130 or so while it rests, and that gives you a nice, rare roast. I have to say, for special occasions, I go to Whole Foods. Pricy, but the guys there know their meat and it's good.

And yes, every sentence in that paragraph can be alternately interpreted. ;-P