Steak....

I'm doing my last of the St Louis cut baby back ribs now....should be ready in about 20 minutes or so. Italian sweet sausage from the Bronx, a 4 lb flat iron steak, 3 baby backs, and giant 6 oz shrimp ka'bobs; and it's just me and my wife....everybody that used to live on my plantation, and reap the benefits of a good life of God, guns, the Bible, and mojito's have got better things to do....kids.
 
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That looks amazing Guyon, and even more so since its on a sportsman. I think I'm gonna pull the trigger on one soon.
 
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Technically it is steak 2 ways. Beef and pork!

Made chicken also but that was chicken boobies not steaks.
 
Theres Chameleon, our resident chef back at the grill! I was supposed to make kabobs tonight as well but had to postpone it, hopefully tomorrow.
I dont discriminate, so if it grills I'll accept it!
 
So tonight I used the last of the Limoncello I got from RogueBowie (I think it was RB... Sorry!!!!) I also used the rest of my giardinieria, and I used my last New York Strip Steak. The results...

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Too bad I don't have a picture. I use a different rub or marinade every time I grill for variety, then after the steak hits the grill I put a slice of butter on it, let it melt, and flip it. The butter catches the flames and gives it a nice char very quickly. I do this on both sides. I like my steak rare to medium rare with a nice char on the outside so that's why I use the butter. Then I always pour myself a bit of Peter Luger steak sauce. My family has also always sauteed some mushrooms and garlic and I'll either mix them with asparagus to get the flavor on the vegetable or pile them right on top of the steak depending on how I feel. Usually that's all we have with steak. I've been trying hard to lose weight the last couple of years and have been slowly coming down. To help with my diet, I haven't cooked potatoes with steak in quite some time.
 
Thanks to Cooks Illustrated we now grill our steaks by timing [first 7 minutes and then 5 minutes] with the lid closed (we have a Weber Baby Q 100 grill). The lid is only opened once to flip the steak and when removed wrapped in foil for a few minutes till serving. We used thick-cut steaks [about 1 1/2+ inch thick]. Always comes out juicy.
 
MSgt said:
Thanks to Cooks Illustrated we now grill our steaks by timing [first 7 minutes and then 5 minutes] with the lid closed (we have a Weber Baby Q 100 grill). The lid is only opened once to flip the steak and when removed wrapped in foil for a few minutes till serving. We used thick-cut steaks [about 1 1/2+ inch thick]. Always comes out juicy.
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That last step is one of the most important, whether you use foil or not, a lot of folks neglect to let steak "rest" before they dig in.
 
Becker, Steak and Potato content,

First things first,




Shameless BK-4 shot,


Taters on,


Meat Ready,


What's grilling without a few of these?


My Favorite opener, I think it's older than me,


Meat on,


Flip Meat,


Looking Ready,


Yeah, this will work,


Amish Beef Good,


Looking like steak and eggs in the morning, with peppers and onions in the left over taters,


My baton beginning to show signs of wear
 
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