Steak on the Barbie + Mysterious Shadows

I had not had a steak in a long time. Last night just seemed like the right night. A little nip in the air, a glass of red wine. Let's fire up the grill.

I had this steak waiting for such a day, I'd taken it out of the freezer a day or so ago, and out of the fridge an hour before prepping. It is huge and will serve 2.

A little salt and pepper, and get the cast iron pan on fire. Start the grill as well.

It fills the pan!

Two minutes a side.

Add a pat of butter, and into the grill, pan and all until internal temp of 125.

While the steak was finishing in the covered grill, I was surprised to see the evidence of a thought to be extinct creature, the Backyardasaurus.  It appears mates were moving through the neighborhood. While they look like herbivores, perhaps they were drawn by the smell of the cooking steak?

With the steak off the grill and resting, a quick sauté of spinach and Korean greens, with a little olive oil and garlic.

Time to carve and serve! It looks charred but it is just a nice crust

Delicious!


I am getting found of the pan to grill technique. It works well for me.

Eat Well and Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Bone-in Ribeye in cast iron skillet

 Salad? Who am I kidding?

I'll be honest, I'm not the best at grilling steaks on the BBQ. Some times I nail it, others times, I miss completely. I think it is the open flame that causes me consternation. So I was looking for a method that I would not ruin this gorgeous bone-in ribeye.

Brush with a little oil.

Salt and pepper.

 

Preheat both the grill and the cast iron pan for about 10 minutes on high. Get it good and smoking hot.

 

Flop in your steak. Don't touch it for a couple minutes.

 

After 2 minutes flip it.

 

After another 2 minutes, add a pat of butter and move to grill. Careful! It's very hot  and heavy.

 

Cook until 125F for medium rare. Remove and tent loosely for about 5 minutes.

 

Slice and serve, while I could have eaten the whole thing I split it with my wife and even have a little left over for lunch!

 

 Eat well!

My garden blog   http://amidwestgarden.blogspot.com/
My cooking blog   http://ihopeyouarehungry.blogspot.com/

Steak in a flash

With the cooler weather we've had, meat on the grill has sounded more appealing. I think a ribeye is the best steak there is. Just my opinion.

Let's make one on the grill.

Start with the best steak you can. This really goes for any cooking. Always buy the best ingredients you can afford, you and your guests will appreciate it in the long run.

Let the steak come up to room temperature.

While it came up to temperature, I sliced some vegetables to saute, red onion, mushroom, and red pepper.

Season the steak, it can be as simple as salt and pepper, or you can use a rub, use your imagination.

Prep the grill. I turn both sides up to high and after 5-10 minutes I scrape it down, then oil it. That is probably the singularly best advice I ever got about grilling.

While the grill was heating up, I started the vegetables.

Someone asked why I use the cast iron. Simply put, I want something that I won't have to replace every few years.

Next the steak hits the grill, - 7 minutes a side, moving every 3.5 minutes

Take it off and let it rest.

Slice it up, top it off with the vegetables from the pan, some sliced tomato, and slaw. It was damn tasty.

 

Eat Well!

My garden blog http://amidwestgarden.blogspot.com/
My cooking blog  http://ihopeyouarehungry.blogspot.com/