3-16-11 easy dinner

"sf" wrote in message
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It looks great; it makes one want to sit down at the table. I haven't
thought of baked sweet potato for the starch. A great option, I think.

What kind of grill do you use? What kind of grates? Do you grill with cover
up or down? Is this NY strip or something else. I wish I could find a
moderately priced gas grill that would sear a strip steak satisfactorily.

I like your preslicing technique. In the presenescent phase I find beef
steak less appealing. Your execution wants to make me have a go again. As
well the portion between two diners can be executed well, without having to
go to "who gets which steak".

Steak sauce?

Kent

Kent
 
On Thu, 17 Mar 2011 11:29:14 -0700, "Kent"
wrote:

Thanks!

I used an indoor grill pan.... it's iron and it was preheated well
before using. http://oi51.tinypic.com/2djwg83.jpg


Yes, it's NY strip. If you want to make a decently seared steak on an
outside gas grill, crank up the heat as high as you can, set the
grates as low as you can and leave the cover off while you grill.

I grilled two steaks, but we shared one and the other is leftover for
lunch.
We never use steak sauce, I prefer to buy better tasting meat...
although I did put a little Worcestershire onto the steak with other
pre-grilling seasonings.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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