(Note from Nana: Since I was so tired yesterday I mentioned to BeeBop that I thought it would be fun for him to do a guest post for me. He was game, so I told him to go for it. Hope you enjoy! BTW, he makes the best steak I’ve ever had. Beats the pants off any steakhouse anywhere.)
As Lana mentioned in an earlier post, she was traveling for work last week and was very tired when she got home. So, she asked me if I would write a post for her this week. After much deliberation (OK, Lana just said she wanted a steak), we decided to grill a couple of nice bone-in ribeyes. You can use any steak you like – New York strips and T-bones work well here, too – and you can certainly season them any way you like. For Lana and me, here is what we do:
2 bone-in ribeyes (about 12 oz each)
Jane’s Crazy Mixed-Up Salt
Cavender’s All Purpose Greek Seasoning
We let the steaks come up to room temperature and add the seasonings to taste.
I like to lightly cover the entire surface with one seasoning and then go back over with the second. I then flip the steaks and repeat the process on the other side. The steaks are now ready to go on the grill, but, if we have the time, I like to let the seasonings sit on the steaks for a half hour or so. It seems to make them a bit better.
I use a gas grill and I know there are purists out there who will use only charcoal. I wholeheartedly agree that charcoal makes things taste better, but gas is convenient and you can get really even heat, and, unless you run out of propane, you don’t have time constraints on the heat. I heat the grill to about 300 degrees on the grill thermometer and place the steaks on the grill. This gives them a good sear and makes those really great grill marks.
Lana and I both like our steaks to be medium-well to well done, so I cook them according to temperature, not time. I do time the flipping of them for the grill marks, though.
I cook them for about 3 minutes on one side, then flip them over. If the grill was hot enough, the first set of grill marks will be there.
I cook the steaks for about 3 minutes on the second side and flip the steaks again. When I flip the steaks this time, though, I rotate them 90 degrees to get the crosshatch effect for the grill marks. It just looks nice!
I cook them for about 3 more minutes on the first side, flip the steaks again (rotating 90 degrees), cook for 3 more minutes, and then I begin to test for temperature. I use a temperature probe meat fork and insert it about halfway through the steak (I am holding it with one finger – it gets hot over the grill!!). Once the temperature gets to 160F, I take them off the grill and let them rest.
The steak will continue to cook for a little while while it rests. On my temperature probe, 160F is medium and 170F is well-done. By letting them rest after reaching 160F, the steak turns out to be a perfect medium-well, with just a hint of pink in the middle. If you like your steak less done, simply adjust the cooking times and final temperature.
While I was out slaving over the hot grill, Lana was in the kitchen making some sauteed mushrooms and baked potatoes to complete the meal. I can truthfully say that for me, it doesn’t get much better than this meal!