What's on the Grill #159
Steak! What better to blog about after a few weeks off than one of my favorite things to grill: steak. I probably have countless photos of grilled meat all over this blog. In fact, when fixing dinner I equated my photography to that of a photographer on a SI swimsuit shoot.
"Looking good baby...boy, you're hot...OK, show me flame"
Grilling a great steak is not rocket scientist thanks to a few things I've learned over the years:
1. A "good" cut of meat. I love a good choice ribeye. Sure, I could blow the money on a prime cut, but if I find a well marbled ribeye staring at me, dinner plans are solved.
2. Spice x 3. My go to steak rub is what I call Salt, Pepper, and a Third. Depending on my mood, I may have Salt, Pepper, & Cayenne or Salt, Pepper & Garlic, or like here: Salt, Pepper & Paprika. Sometimes less is more and simple is better.
3. A hot grill. When I raised the hood on the 650, the hood temp was just at 700 degrees. The grate temp, had I measured it, would have been hotter. A hot grill gives you great grill marks and a fast cook to medium rare. You get a great looking and great tasting steak.
4. A little rest. Once your steak is done, allow it to rest a few minutes to allow those juices to work their way back into your meat. You will be glad your did.
My steak beer paring was none other than the hard to find, ridiculously expensive for beer, but damn good: Bell's Hopslam. This hoptastic Double IPA is one of my favorites.
Yup, this is the life. An uber hoppy beer, a delicious grilled steak, and no cholesterol test in sight.
Grilling a great steak is not rocket scientist thanks to a few things I've learned over the years:
1. A "good" cut of meat. I love a good choice ribeye. Sure, I could blow the money on a prime cut, but if I find a well marbled ribeye staring at me, dinner plans are solved.
2. Spice x 3. My go to steak rub is what I call Salt, Pepper, and a Third. Depending on my mood, I may have Salt, Pepper, & Cayenne or Salt, Pepper & Garlic, or like here: Salt, Pepper & Paprika. Sometimes less is more and simple is better.
3. A hot grill. When I raised the hood on the 650, the hood temp was just at 700 degrees. The grate temp, had I measured it, would have been hotter. A hot grill gives you great grill marks and a fast cook to medium rare. You get a great looking and great tasting steak.
4. A little rest. Once your steak is done, allow it to rest a few minutes to allow those juices to work their way back into your meat. You will be glad your did.
My steak beer paring was none other than the hard to find, ridiculously expensive for beer, but damn good: Bell's Hopslam. This hoptastic Double IPA is one of my favorites.
Yup, this is the life. An uber hoppy beer, a delicious grilled steak, and no cholesterol test in sight.
Mike Lang