Tried out some suggestions last night. It was probably the best steak I've made. Did the warming and cooling, put oil and sprinkled salt and pepper. I just think I didn't get the grill got enough. It got to 475? The inside was almost perfect but the outside was not the crisp taste I get at restaurants. But solid stuff. That was chronic!
Tried out some suggestions last night. It was probably the best steak I've made. Did the warming and cooling, put oil and sprinkled salt and pepper. I just think I didn't get the grill got enough. It got to 475? The inside was almost perfect but the outside was not the crisp taste I get at restaurants. But solid stuff. That was chronic!
Lump coal? Never heard of that, Albatross. I'll definitely look for it and give it a try. Thanks for the suggestion.
As for the mushrooms, I don't cook them on the grill. Frying pan. Low heat. Olive oil fully on the bottom of the pan. Chop two cloves of fresh garlic into little pieces. Cook for a minute or two. Add the shrooms sliced to about 3/8". Add chopped fresh parsley and fresh oregano if you have it (I grow my own herbs. They're easy). If you don't have the herbs the garlic, oil , and shrooms will do. Salt and pepper. Cook 'till the shrooms shrink to about 2/3 to 1/2 their original size. Yum.
As for the mushrooms, I don't cook them on the grill. Frying pan. Low heat. Olive oil fully on the bottom of the pan. Chop two cloves of fresh garlic into little pieces. Cook for a minute or two. Add the shrooms sliced to about 3/8". Add chopped fresh parsley and fresh oregano if you have it (I grow my own herbs. They're easy). If you don't have the herbs the garlic, oil , and shrooms will do. Salt and pepper. Cook 'till the shrooms shrink to about 2/3 to 1/2 their original size. Yum.
This is the best way to cook a steak. Keep in mind you want it to taste like a steak. Get a really thick cut, at least 1.5" thick. I prefer ribeye. Lightly coat with olive oil. Heavily season with coarse salt and coarse pepper. Sometimes I use my beef rub which is mostly salt, pepper onion, garlic, and chili. Stack charcoal to one side of the grill. Get the coals as close to the grill grate as possible and add 1 or 2 chunks of wood. Once hot throw the steak on the opposite side of the grill. Cook maybe 15-30 min depending on desired doneness. While cooking, soften some butter and mix in some garlic and parmesan. Flip steak moving directly over charcoal. Cook on each side for about 2-3 minutes. On the last flip add the butter and allow to melt into the meat.
Great stuff....just don't use lighter fluid. I have an electric charcoal lighter that works like a champ. Those charcoal cans work good also with paper on the bottom. If you get in a pinch, rubbing alcohol burns very clean. Once you try the lump, you will never go back to Kingsford. Publix has a small bag they sell that is perfect for trying the product out. Good luck!
