Steak Norton

In episode #24 of the Honeymooners, "Please leave the premises", Ralph and Norton hold a rent strike and are on the verge of being evicted. Ralph, Norton and Alice sit down to a dinner, consisting of what remains in the Cramden's refrigerator. (They cannot leave the apartment or they will be slapped with eviction notices.) Norton objects to the paucity of fare served - only one stalk of celery - and complains. Ralph entreats him to imagine that he is dining at a fine resturant. Norton decieves himself that he is consuming a steak dinner, mentioning that the steak is topped with "mushroom gravy" and "fried onions". Ralph unintentionally bumps Norton's arm, eliciting the classic comment: "You spilled all the gravy!"

a big New York strip steak
8 oz white button mushrooms
1 large sweet onion
a well-oaked Shiraz
beef broth
Slice the onion into thick rings. Quarter the mushrooms. Heat up a medium skillet over a medium-low flame, melt 2 Tbl butter, add the onion rings and salt them down. Reduce the flame to low, allowing the onions to caramelize.

Fire up a charcoal grill. Pile the briquets up as closely to the bottom of the grate as possible. Allow the briquets to become partially ashy.

When the onions are caramelized, remove them. Melt 2 Tbl butter, add the mushrooms and salt and pepper. When the mushrooms pick up color and lose most of their moisture, they are finished. Keep the onions and mushrooms warm.

Place the grate on the grill. Shoot a hair dryer at the briquets to ratchet up the heat-level to an extreme level of hotness. When the grate glows red and the coals glow greenish-white, the temperature is perfect.

Grill the steak on the near-atomic blast, radiating from the briquets. Cook until it is rare to medium-rare. It should take no more than one turn for this to obtain. If flames shoot out of the grill because of the steak's fat detonating on the coals, use a long-handled pair of tongs to redirect the rendered fat from the steak, downwards, by tilting the steak.

Remove the sizzling steak to a large platter. Salt and pepper it down. Scatter the warm onions overtop.

Deglaze the skillet with 1/4 cup of Shiraz, scraping the bottom of the pan. Whisk in 1 Tbl of the roux. Pour enough beef broth to make a gravy. Place the mushrooms into the gravy. Test for seasoning. Serve in a gravy bowl. Don't spill the gravy!