Mlaiuppa writes: I notice steak comes up frequently in C&B and wondered if that is something you cook or just something you order when you are dining out … recipe or method wouldn’t go unappreciated.
I cook it! My current method. (I prefer strip but this works for ribeye, too.)
First, salt and pepper. Then 25 minutes in oven at 225. (A few minutes less works fine but this way it’s so easy to remember.)
After that, on to grill preheated to 550. Three minutes per side. A dab or two of butter at the end? And there you have it – medium rare. Cheers!
4 Comments on “Sizzle”
Greetings!
Sounds delicious! Looks delicious, too!
Make today awesome!
Made me hungry!
Greetings!
Any pictures for the Plunder On! calendar?
Nice. I should try it that way. It also explains why there is so much steak in the C&B books. And I’m sure all of the dogs you’ve ever had have enjoyed scraps from them just like Chet does. What do they say? Write what you know?
I haven’t been grilling outdoors (although I could probably do it on the sidewalk today). My grill is just a simple, basic container of steel with a grate on it. I use lump charcoal in a fire starter so no chemicals. No briquettes. I start the charcoal with crumpled newspapers. When I see some red, it gets dumped into the grill and I put the grate on. On one side only. I start the steak on that side and then turn it on to the other and then I move it to the other side to finish off off heat.
When I’m cooking in the house, I usually salt it the night before in the refrigerator, then I heat a cast iron griddle on the stove top and preheat the oven to 400F. I pepper the steak and brown it on the stove top, then I put the entire thing in the oven for about 7 min. I like mine a bit more than medium. This will still be pink inside but not purple.