Welcome to my blog. This is my first blog and my first post so be kind. My blog is going to be about the things I make with instructions so you can make them too. My posts will range from photos I take to art projects and hopefully some weekend woodworking projects.
Onto the beef.
I like to grill T-Bone steak because it is delicious, not that expensive, and did I mention delicious. Also I found that the butchers at Fred Meyers should be selling these as Porterhouses generally a more expensive cut. The loin (small) side of the steak is the same meat used for fillet mignon, if the loin is longer than 1.25 inches long from the bone it is a porterhouse. Depending on your style one big T-bone is enough for two people, Texans will disagree with me, and this night I actually cooked one for myself and Stephanie. We immediately went into a beef coma after dinner. When picking a good steak you want to look for a lot marbling of meat and fat. Fat is what makes steak so good. I don't trim my steaks before grilling for this very reason, those big pieces of fat melt into the steak a little and make it even better, plus it helps the steak from drying out on the grill.
Step 1: Salt and let stand for a half an hour to an hour at room temperature. Always bring your steak to room temperature it helps with the cooking process and allows the fat in the meat to melt instead of burn. When it comes to the salt, use lots, just smother it in salt. I like to use about 1-2 tsp of course ground sea salt per steak, if you use table salt use .5-1 tsp per steak.
Step 2: While the steaks are coming to room temperature start your coals. I use hardwood coals instead of briquettes when grilling steak. Hardwood coals burn hotter and faster which is what you want for a steak with a crispy exterior and a pink interior. The coals will take anywhere from 20-40 minuets to get ready for grilling. Always empty the coal ash from the last time you cooked, it clogs the air vents and causes problems when cooking.
The coals should look like this when ready. I build a modified two level fire with all my coals on one side. I do this so I can get the crispy exterior at the start and finish them on the cooler side of the grill.
Step 3: Heat the cooking grate of the grill with the cover on for 5 minuets and clean the grate. Always clean the grate really well.
While the grill is heating up prep the Asparagus. Cut off the tough ends, I usually find the breaking point of one spear and cut the rest at the same length. I coat my asparagus with balsamic vinegar, salt and pepper. I was out of balsamic vinegar and substituted red wine vinegar. The sugar in the vinegar makes a nice char without really charring the asparagus.
Step 4: Put the steak on the grill with the thinner ends facing the cooler side of the grill and the loins facing the outside. Because the loins have less fat in them they should cook with less heat. Grill for 4-6 minuets on each side. Do not cover the grill.
Flip, oops I forgot to swap the places of the steak to keep the loins on the outside, but the thinner part is still on the cooler side of the grill.
Step 5: When the steak has a nice char on both sides move it to the cooler side of the grill and put the asparagus on. Cook until it is at the doneness you like. I removed the steaks from the grill soon after I added the asparagus. I tented it with foil on a cutting board for 5-10 minuets, this is an important step for any steak. It finishes the cooking and lets all of the flavors relax into each other.
Step 6: Enjoy. I recommend eating the steak from the strip steak side to the loin, that way you finish with the better cut of meat. If splitting the steak between two cut the meat into .25 to .5 inch strips and divide evenly.
I do not encourage A1 sauce, if you must have a little sauce as I do every once in a while I recommend worcestershire sauce, the thick kind. That dollop at the top of my plate is all I used. I spent time on the steak I should taste the steak, not the sauce.
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