Hot Fun in the Summertime

30 Jul

Summer is racing by and it feels like we’re missing out on a lot. No croquet, no beaches, no swimming, no holiday yet. Sigh.

In the meantime, this little Sunday night barbecue on the deck really brightened our spirits. While we spaced out and grilled these T-bones too long, they were still edible, but wanted them a little pinker). In our campaign to empty a barbecue bottle, we brushed some sauce on these babies. They were so beautiful and I can’t believe I forgot to take a picture.

We’ve been longing to share this with the Mister: striploin for him, fillet for me. Followed by grilled nectarines with turbanado sugar, butter, sea salt, cinnamon and nutmeg.

Adapted from “Cook’s Country” (August/September 2010)

1 T-bone steak, about 1 1/2 inches thick
1-2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons melted butter (optional)

Pat the steak dry with paper towels, and rub both sides with salt.

Place the steak on a wire rack set inside rimmed baking sheet, and freeze it until the steak feels dry, about 45 minutes.

Preheat the grill to high. Leave primary burner on high, and turn other burner(s) off. (For charcoal grill, light about 100 coals, and wait until they’re covered with fine gray ash. Spread them over half of grill. Set cooking grate in place and heat, covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.

Pull the steak out of the freezer, and season it with pepper.

Place the steak over the hot side of the grill, with the tenderloin area closer to the cool side.Cook, covered, for 2 to 3 minutes on each side.

Take the steak off the grill, and brush both sides with oil.

Place the steak back on the cool side of grill, and cook until desired doneness. (While the steak is resting, its internal temperature will rise around 5 degrees, so plan accordingly.)

Take the steak off the grill, and let it rest on a warmed plate for 7 minutes. (While resting, the steak’s temperature can rise 5-10 degrees.)

Brush the steak with melted butter, if you’d like. Dig in!

Internal Temperature Guide for Steak: Rare (125-130°F), Medium Rare (130-140°F), Medium (140-150°F), Medium Well (150-155°F), Well Done (155°F+). The USDA recommends cooking steak to at least 145°F. Use your best judgment


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