What's on the Grill #171: Meat
It's been a crazy weekend so far. Zoe is off to England on Tuesday and I still have 10 days to go until I find myself on the Isle of Wight too. With her departure rapidly approaching, we are wrapping up lose ends and making minimalist plans. Enter tonight's dinner. We spent the day in Columbus doing some last minute shopping and in preparation for our return, Zoe picked up some filets for our feast.
Now normally, I would be somewhat hesitant on sending her to the store to buy meat. However, after years of careful coaching (READ with: heavy sarcasm), I'm fairly confident in her returning with something other than cheap sirloin. In fact, even though I am not a huge filet fan, she managed to pick out a rather nice center cut filet she knew even finicky me would enjoy!
Steak is really a great last minute dinner. No marinade, no brine, no fuss. Take it out of the fridge, let it stand, rub it, and throw it, with flair, on to a hot grill. Dinner awaits...
This is more or less what happened tonight. First, I cleaned the grates:
Second, the filets were rubbed with my salt, pepper, and a third strategy (tonight, it was cayenne pepper). They were then dropped on piping hot grates.
135 degrees later, dinner is served:
Two final points: there is nothing better than fried lardons (small cubes of home cured bacon...more on this later)...
and a growler of Belhaven Scottish Ale.
A taste of lean meat, matched with a fatty piece of bacon, chased by some great ale is a simple, yet grand dinner. This is my idea of a Saturday night.
Now normally, I would be somewhat hesitant on sending her to the store to buy meat. However, after years of careful coaching (READ with: heavy sarcasm), I'm fairly confident in her returning with something other than cheap sirloin. In fact, even though I am not a huge filet fan, she managed to pick out a rather nice center cut filet she knew even finicky me would enjoy!
Steak is really a great last minute dinner. No marinade, no brine, no fuss. Take it out of the fridge, let it stand, rub it, and throw it, with flair, on to a hot grill. Dinner awaits...
This is more or less what happened tonight. First, I cleaned the grates:
Second, the filets were rubbed with my salt, pepper, and a third strategy (tonight, it was cayenne pepper). They were then dropped on piping hot grates.
135 degrees later, dinner is served:
Two final points: there is nothing better than fried lardons (small cubes of home cured bacon...more on this later)...
and a growler of Belhaven Scottish Ale.
A taste of lean meat, matched with a fatty piece of bacon, chased by some great ale is a simple, yet grand dinner. This is my idea of a Saturday night.
Mike Lang
