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The Best Steak I Ever Ate (and how you can eat it too)

28 May

2 nights ago, I ate the best steak that has ever crossed my lips.

I love me some steak. Medium rare, filet, horseradish crust… yes please! A good steak should NOT need any steak sauce, or anything else (even the horseradish crust) IMHO.

We eat steak a lot at our house, because my husband and kiddos also really like beef, and it’s almost always a very good experience. Hubs has the grilling part down, and they always land on the plate nicely cooked and still juicy – crispy on the outside, soft in the middle.

But he really outdid himself on Saturday!

We typically use ribeye if we can get it cheap enough, or any other meat that’s cheap enough… This time I splurged on the cut and bought boneless ribeye steaks with a really nice strip of fat on the outside of each one, even though they weren’t on sale.

I didn’t know if we needed charcoal or lighter fluid, so while I was waiting to find out for sure, I went to the charcoal aisle and grabbed both along with some mesquite wood chips. I also got stuff to make roasted vegetables (below), and Hubs suggested adding some of the squash from our garden. The other key addition to the cooking process (aside from the wood chips) was a couple of sprigs of rosemary. Here’s what we did to make the


BEST STEAK EVER

You need:

  • 4 Ribeye (or other cut) steaks – these can be bone in or boneless
  • Worcestershire Sauce
  • Montreal Steak Seasoning
  • Charcoal
  • Lighterfluid
  • Lighter
  • Mesquite Wood Chips
  • 2 Sprigs of Rosemary

What to do with all that:

  1. Adjust rack on grill to grilling level (we have one level for smoking, one for grilling)
  2. Add charcoal, lighter fluid, and light it up
  3. Put steaks into a shallow dish and pierce all over with a fork
  4. Sprinkle Worcestershire sauce and steak seasoning over one side, then flip and do the same to the other side
  5. Once the coals turn white, shake some of the wood chips over the coals (don’t soak the chips first), just enough to make a very thin layer over the coals
  6. Once these catch, add the sprigs of rosemary to the fire and immediately put the steaks on the grill
  7. Cover right away for about 5 minutes
  8. Uncover and cook about 2 minutes, then flip them and cook until they are done to your liking (poke them with a fork, if it is squishy it’s rare, soft and yielding it’s medium rare, firm but still giving it’s medium, and firm and not giving is well done – don’t do that to yourself… don’t cook it over medium rare!)
  9. Remove from grill and let rest for about 5 minutes
  10. Enjoy!!

The result is a smoky, sweet, juicy, delicious hunk of meat that will make your mouth water 2 days later when you think about it and describe it in a blog… YUM

To go with this amazing steak, I made veggies:

ROASTED VEGETABLES
You Need:

  • 2 lbs red potatoes
  • 2 onions
  • 2 heads garlic
  • 2 summer squash
  • 6 tbs olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp dill
  • 1 tsp thyme
  • 1/2 tsp basil
  • 2 ziploc bags
  • foil

What to do with all that:

  1. Preheat oven to 400 degrees (425 if you like the charred taste on your veggies!)
  2. Cut the potatoes and squash into cubes
  3. Cut the Onions into quarters, then halve those
  4. Peel the heads of garlic (use the two metal bowls trick if you want this to be quick…)
  5. Mince about 1/4 of the peeled garlic
  6. Add all of this to 2 ziploc bags and pour in 3 tbs oil into each bag
  7. Put half the spices into each bag, seal and shake it up
  8. Line 2 cookie trays with foil and spray with cooking spray
  9. Pour 1 bag onto each cookie sheet and put into the oven
  10. Bake for about 35-45 minutes, stirring once or twice

Eat these with the PERFECT steak as described above, and ENJOY!

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2 Comments

Posted by on May 28, 2012 in Uncategorized

 

Tags: , , , , , ,

2 responses to “The Best Steak I Ever Ate (and how you can eat it too)

  1. grr477

    May 28, 2012 at 12:14 pm

    I love me some steak too!!!
    I just never did the poking thing (I thought it would let juices escape and leave a dry steak)

     
    • pmerle00

      May 28, 2012 at 12:37 pm

      Common mistake! Meat loses juices when cooking, but marinating and poking before cooking doesn’t cause the meat to lose juices. piercing it after it starts cooking will, which is why you should use tongs to turn and remove your meat. Also, be sure to let it rest after cooking, so the juices can redistribute otherwise for me for picked up and dry!

       

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