Beef, It's What's For Dinner!

Like wine, steak can be very abstract in what is considered great steak vs. good steak. Many people think they have the "best way" to make a steak. Wether it be sous-vide, cast iron, grilling, reverse searing, the ways are endless. Rare, medium, medium rare, medium well. It seems like steak is one of those things that many enjoy but many enjoy different ways. Here is how I prepared last nights meal. Two thick porter house steaks, cut "Peter Lugar's style" and lightly coated with garlic butter. 

"and more, much more than this, I did it my way."

Resting Part I

 

Started with two porter house steaks and left out at room temperature for aprox. 1 hour prior to the next step. 

Seasoning Sensation

Generous amounts of salt and course ground black pepper to lock in flavor on both sides, gently rubbed in and patted down. A very slight coating of extra virgin olive oil was rubbed on the meat prior to the salt and pepper. 

Grilling and Chilling

Next up is grilling the meat on an extremely high temperature to sear the outside of the meat. Turning the steak 90 degrees to give it those perfect grill marks. Once the outside is seared, it is imperative that the steaks be left on the grill and put on indirect heat to cook the inside just slightly to your desired taste. We went for a medium/medium rare. 

Let the steaks rest for aprox. 5-10 minutes after being off the grill to keep in the essential juices and flavoring. Too often people start cutting and eating their steak hot off the grill causing the juices to pour out and be left on the plate. This is the "chilling" part after grilling and is just as important as "Resting Part I."

Cutting and Consumption

Decided to cut our steaks like they do at the world famous "Peter Lugar Steakhouse in Brooklyn, NY." A slight brush of garlic butter was lathered on top prior to eating. 

You can see the outside seared yet the inside has a deep pink color to it. The crunch on the outside gives way to a warm tender center of the meat. 

Perfect down to the bone.