The Perfect Thick Steak

For dinner I cooked a 2.5 inch thick bone in rib steak. It was perfect and here’s what I did. 

  • 2 hours before dinner I removed it from the refrigerator and salted it well leaving it on a plate to come to room temperature. 
  • 1 hour 15 minutes before dinner I lit the grill leaving all burners on high.
  • While the grill heated I blotted the surface of the steak dry, added pepper, and a thin coating of olive oil. 
  • I have a three burner grill so I turned off two of the burners and placed the steak over the middle one (next to but not over the lit burner) with the bone facing the flame. I set my timer for 15 minutes.
  • When the timer went off I flipped the steak keeping the bone side next to the flame and reset the timer for 15 minutes. 
  • When the timer went off I flipped the steak again but this time I placed it over the lit burner and relit the middle burner. I set my timer for 5 minutes. 
  • When the timer went off I flipped the steak again placing it over the now hot middle burner. (Moving the steak to a new spot prevents flare ups.) I set my timer again for 5 minutes. 
  • At this point I pressed my finger into the middle of the steak and determined it was done to a medium rare. I removed it from the grill and brought it inside to tent with foil and rest for 10 minutes before cutting it from the bone and slicing it to serve. 

I served it with baked potato, grilled sweet corn on the cob (I’ll post on that next) and vine ripe tomato slices. 

Ramen bowls for dinner… Noodles, quick pickled diakon & carrot, diakon & carrot kimchi, egg, spring onions, and gochujang rubbed grilled pork. Chicken and pork broth added later. #Dinner

Ramen bowls for dinner… Noodles, quick pickled diakon & carrot, diakon & carrot kimchi, egg, spring onions, and gochujang rubbed grilled pork. Chicken and pork broth added later. #Dinner

Tags: dinner

Waffles and bacon for dinner… That’s just how we roll! #BreakfastForDinner #Waffles #Bacon

Waffles and bacon for dinner… That’s just how we roll! #BreakfastForDinner #Waffles #Bacon

Chinese broccoli (steamed and then sautéed with garlic), rice, bean salad and steak… Kinda overdid it. There will be Ramen with leftover steak tomorrow.

Chinese broccoli (steamed and then sautéed with garlic), rice, bean salad and steak… Kinda overdid it. There will be Ramen with leftover steak tomorrow.

Noodle night… Only wish I’d had some kimchi too… This is before the broth. (The broth was chicken based with ginger and lemon grass…)

Noodle night… Only wish I’d had some kimchi too… This is before the broth. (The broth was chicken based with ginger and lemon grass…)

Multigrain Sourdough… If only this was Smellogram ; ) #Bread #Sourdough #BreadFlour #Wheat #Spelt #Barley #Rye #SorghumSyrup #OliveOil #Salt #Water

Multigrain Sourdough… If only this was Smellogram ; ) #Bread #Sourdough #BreadFlour #Wheat #Spelt #Barley #Rye #SorghumSyrup #OliveOil #Salt #Water

Dinner is served… Thanks Jaques Pepin! #potatoes #peppers #onions #sausage #salt #pepper #rosemary #oliveoil

Dinner is served… Thanks Jaques Pepin! #potatoes #peppers #onions #sausage #salt #pepper #rosemary #oliveoil

Previously frozen meatloaf now thawed and almost ready for the oven. Note to self: don’t vacuum seal with tomato sauce on top.

Previously frozen meatloaf now thawed and almost ready for the oven. Note to self: don’t vacuum seal with tomato sauce on top.

It’s corn beef day… 

  2 C kosher salt 
  1 C sugar 
  5 g pink curing salt
20 g pickling spice 
  1 Gallon water

Bring water to a boil and add other ingredients. Stir until dissolved. (I used half the water and then added the other half cold) Chill to 40 degrees Fahrenheit or cooler before adding 5 lbs of brisket. Keep submerged with a plate for 5 days. 

To cook:
Rinse and simmer in water with another 20 g pickling spice for 90 minutes to 2 hours. (I know it’s done when a meat fork will easily pull from it.) 

I always boil potatoes, carrots, onions, and cabbage in the cooking water to serve with it. Fill a gravy boat with cooking water (pot liquor) to season the potatoes at the table. 

(based on the recipe in Charcuterie by Mark Ruhlman &  Brian Polcyn)

It’s corn beef day…

2 C kosher salt
1 C sugar
5 g pink curing salt
20 g pickling spice
1 Gallon water

Bring water to a boil and add other ingredients. Stir until dissolved. (I used half the water and then added the other half cold) Chill to 40 degrees Fahrenheit or cooler before adding 5 lbs of brisket. Keep submerged with a plate for 5 days.

To cook:
Rinse and simmer in water with another 20 g pickling spice for 90 minutes to 2 hours. (I know it’s done when a meat fork will easily pull from it.)

I always boil potatoes, carrots, onions, and cabbage in the cooking water to serve with it. Fill a gravy boat with cooking water (pot liquor) to season the potatoes at the table.

(based on the recipe in Charcuterie by Mark Ruhlman & Brian Polcyn)

Pasta with marinara and a George Foreman grilled breast of chicken. #SundaySupper #Marinara

Pasta with marinara and a George Foreman grilled breast of chicken. #SundaySupper #Marinara

Making a little marinara… (I think that’s an 8 qt pot.) #SundaySupper #Marinara

Making a little marinara… (I think that’s an 8 qt pot.) #SundaySupper #Marinara

Turkey and chicken stew. #VeryTasty

Turkey and chicken stew. #VeryTasty

Tags: verytasty

Almond brittle with Hawaiian black sea salt. #Experimentation #Candy #GoodThingImNotDiabetic

Almond brittle with Hawaiian black sea salt. #Experimentation #Candy #GoodThingImNotDiabetic

Goose confit dinner. Goose with a blackberry sauce I would like to have placed on my tongue upon my death, a sage and pecan stuffing, mixed veg well prepared, and a sweet potato I’d like to forget or may give to #Brisa as a chew toy (the skin was so tough). #Entree #TheTourquoiseRoom #Christmas

Goose confit dinner. Goose with a blackberry sauce I would like to have placed on my tongue upon my death, a sage and pecan stuffing, mixed veg well prepared, and a sweet potato I’d like to forget or may give to #Brisa as a chew toy (the skin was so tough). #Entree #TheTourquoiseRoom #Christmas

Charcuterie plate with turkey with aspic, goose pate (loved it), a wonderful chutney I should have paid more attention to, and a goose prosciutto (it put my own duck version to shame). #Appetizer #TheTourquoiseRoom #Christmas

Charcuterie plate with turkey with aspic, goose pate (loved it), a wonderful chutney I should have paid more attention to, and a goose prosciutto (it put my own duck version to shame). #Appetizer #TheTourquoiseRoom #Christmas