By September 2035. Regular season has started. We're two games in, two wins, and the offense looks as clean as any I've put on the field since Trevon Ashford's senior year. Our new quarterback is a junior named Caleb Park — Korean-American kid from Centennial, transferred in this summer, and he runs the option like he was born to it, which he was not, which makes it even more remarkable. He's been working with me since July and he's a fast learner in the specific way that coaches love: he doesn't just absorb the play, he understands the why underneath the play, and that makes him adjustable in real time.
I've been thinking a lot about what happens after. Not in a dark way — in a pragmatic way. At fifty-four, watching film at ten o'clock at night is still something I want to do. But I'm aware that window narrows. Coach Williams, who I still see occasionally at clinics, told me recently that he woke up one morning and realized the drive was different — not gone, just changed. He said it was like the difference between walking into the kitchen because you're hungry and walking in out of habit. He said when he noticed the difference, he knew it was time.
I'm still walking in hungry. I want to say that clearly. But I'm watching for the day when I'm not, because I've learned that the one thing you can't do is refuse to see what's in front of you.
On Sunday I drove to Diego and Keisha's and spent the afternoon with Maya, who is almost two and talking constantly in that delightful half-language of toddlers — fully formed intentions with only partial vocabulary. She said "Papa cook" and pointed at the stove and I thought: yes, exactly right, that's the whole inheritance right there. I made her a scrambled egg with a tiny amount of green chile and she ate it with the seriousness of a food critic and then asked for more.
Maya pointing at the stove and saying “Papa cook” stayed with me the whole drive home. There’s something about cooking for a two-year-old who takes food seriously — who asks for more without ceremony, just pure honest appetite — that makes you want to bring your best to the pan. Later that week I pulled out the cast iron and made a steak the way I’ve been making it for years: nothing complicated, just heat and attention and the willingness to stay present, which is the same thing I ask of Caleb every morning at practice. It felt like the right follow-through to the afternoon.
Cast-Iron Steak
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2
Ingredients
- 2 ribeye or New York strip steaks (about 1 inch thick, 10–12 oz each)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons neutral oil (such as avocado or canola)
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3–4 sprigs fresh thyme or rosemary
Instructions
- Season the steaks. Pat steaks completely dry with paper towels. Season generously on both sides with salt, pepper, and garlic powder. Let them rest at room temperature for at least 30 minutes before cooking.
- Heat the skillet. Place a cast-iron skillet over high heat for 3–4 minutes until it is very hot and just beginning to smoke. Add the oil and swirl to coat the pan.
- Sear the first side. Lay the steaks carefully away from you into the hot pan. Do not move them. Cook for 3–4 minutes until a deep brown crust forms on the bottom.
- Flip and baste. Flip the steaks. Reduce heat to medium-high. Add the butter, smashed garlic, and herb sprigs. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the herb butter for 2–3 minutes.
- Check doneness. Cook to your preferred temperature: 130°F for medium-rare, 140°F for medium. Use an instant-read thermometer for accuracy.
- Rest before serving. Transfer steaks to a cutting board and let them rest uncovered for 5 minutes. This allows the juices to redistribute. Slice against the grain and serve.
Nutrition (per serving)
Calories: 620 | Protein: 52g | Fat: 44g | Carbs: 1g | Fiber: 0g | Sodium: 680mg