Home alone, bachelor mode for a couple days. My wife and kids are in LA having fun, I'm busy working. I actually had to fly to Atlanta for a couple days for work, got home this afternoon. Unfortunately, I had a meeting here in town and didn't actually get done with that until about 6 PM. So, my plane to pick up a plate of beef short ribs at the local butcher shop, and a rib steak, was foiled. But, Safeway had some great looking NY strips and beef shorties, so I grabbed those. The shorties are in the fridge in a dry marinade for tomorrow. I did the NY strip using Meathead's better than steakhouse method.
First, as soon as I got home, I threw a good teaspoon plus worth of kosher salt on the steak. Then, since I was short on time, I threw on a liberal coat of Big Bad Beef Rub and stuck it in the fridge. I needed an hour, so next I made a tomato salad from an heirloom tomato I snagged at Safeway. I just dice the tomato, coat it in olive oil and then a bit of red wine vinegar, salt, pepper, and garlic powder. Stick that in the fridge. Opened a bottle of wine to let it breathe. Got a potato ready to cook. That killed enough that I could go light a chimney of briquettes ... I always use Kingsford professional on the Hasty-Bake for steaks.
Went upstairs, changed, unpacked my suitcase, came back down and the coals were pretty close to ready. So, I made a rye and soda to hold me until dinner time (Knob Creek Rye) and went out and dumped the coals in the Hasty-Bake firebox. About 5 minutes and the HB was nice and hot, running about 275 at the grill on the indirect side.
The dogs were home with me (I picked them up from the kennel in the afternoon). They get pretty excited about steak on bachelor night cause they will get the trimmings and bones.
Put the steak on, let it cook indirect for about 25 minutes until I had an internal temp of 123-127 depending on where I probed. Cranked the HB's firebox all the way up to the grill ... Had a measured grill temp of 780 .... And tossed the steak on the direct side. 1 minute, flip, 1 minute, flip ... 4 times total. Internal temp of 137 .... In the house came the steak. Pulled out my tomato salad, pulled the baked potato out of the microwave. Butter, salt, pepper on the potato. Pour a big glass of wine.
And savored every bit of it. The steak had two separated bones, so the dogs are gnawing on those right now.
First, as soon as I got home, I threw a good teaspoon plus worth of kosher salt on the steak. Then, since I was short on time, I threw on a liberal coat of Big Bad Beef Rub and stuck it in the fridge. I needed an hour, so next I made a tomato salad from an heirloom tomato I snagged at Safeway. I just dice the tomato, coat it in olive oil and then a bit of red wine vinegar, salt, pepper, and garlic powder. Stick that in the fridge. Opened a bottle of wine to let it breathe. Got a potato ready to cook. That killed enough that I could go light a chimney of briquettes ... I always use Kingsford professional on the Hasty-Bake for steaks.
Went upstairs, changed, unpacked my suitcase, came back down and the coals were pretty close to ready. So, I made a rye and soda to hold me until dinner time (Knob Creek Rye) and went out and dumped the coals in the Hasty-Bake firebox. About 5 minutes and the HB was nice and hot, running about 275 at the grill on the indirect side.
The dogs were home with me (I picked them up from the kennel in the afternoon). They get pretty excited about steak on bachelor night cause they will get the trimmings and bones.
Put the steak on, let it cook indirect for about 25 minutes until I had an internal temp of 123-127 depending on where I probed. Cranked the HB's firebox all the way up to the grill ... Had a measured grill temp of 780 .... And tossed the steak on the direct side. 1 minute, flip, 1 minute, flip ... 4 times total. Internal temp of 137 .... In the house came the steak. Pulled out my tomato salad, pulled the baked potato out of the microwave. Butter, salt, pepper on the potato. Pour a big glass of wine.
And savored every bit of it. The steak had two separated bones, so the dogs are gnawing on those right now.
Attached Files
Comment