My amateur steps to a perfect steak:
1. Take the meat out of the fridge & allow to rest for at least 30 minutes.
2. Season the meat. Last night I used my favorite rub, from the Kansas City Company.
3. Throw on a hot grill & leave it alone.
4. Flip & insert meat thermometer.
5. Remove from grill when temperature hits 125 degrees.
6. Rest at least 5 minutes before digging in.
The result? Medium-rare yumminess:
From Drop Box |
On the side I made a salad using cherry tomatoes from my garden & a homemade vinaigrette of dijon mustard, balsalmic vinegar, soy sauce, garlic, salt, pepper, olive oil & grated parmesan. Took some leftover baguette slices, drizzled with olive oil & a little sea salt & threw them on the grill to toast up. Then topped with fresh cracked black pepper & freshly grated parmesan. The twice-baked potato was part of the Omaha Steak package & was pretty tasty. Lots of cheese, which is never a bad thing!
From Drop Box |
From Drop Box |
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