Last night we had over Mrs. Shoo’s parents for dinner. Someone had a hankerin’ for red meat, so I got permission to go all out. Above, 3 ribeyes (left), 3 porter house steaks (right). When it comes to seasoning I like just the basics of salt and pepper.
I’ve found from experience that you really don’t anything more than the basics if the meat is just right. I wish I could eat these all over again. Hello heart attack!
I don’t care if Hank Hill cooks with propane, I cook with charcoal. Oh yeah! Tips on positioning charcoal: Create a mound to promote a quicker fire, once the briquettes are all white push them to sides of the basin leaving an empty space in the center. This way the meat cooks with indirect heat. Say no to burnt exteriors!
These are thicker steaks, so they took about 15~20 mins. to cook. I know it’s tempting, but don’t spastically keep opening the lid to check on them. Trust me, I know it’s tempting.
Looking good. I put the ribeyes in the middle because they have more marbling (fat) and cook quicker. Hurry, put the lid back down.
That’s a good looking steak. Delish!
I never buy steaks because I don’t trust myself to not screw them up when grilling. Maybe you could come over and cook them for us.
You buy, I’ll cook.
Do you have to do orders?
Yum! Nothing like a thick artery clogging steak! I really try to avoid red meat but there is NOTHING like a juicy steak or big burger.
We cooked out steaks a week ago or so, and it was probably the best they’ve ever turned out for us. The gods of red meat were watching over us. Nice photos, and nice slabs of meat. Even though it’s 8:06am, my mouth is watering.
Shoo, you’re a treasure. I usually don’t crave dead cow first thing in the morning, but you’ve made it happen.
There had better have been a bottle of Malbec or at least a Merlot to go with those dazzling steaks. Not having one would be the equivalent of pizza without beer.
Mrs. Shoo and the in-laws had White Zin, I had a nice cold Schlafly Pale Ale.
I know what I am having for lunch today: leftovers.
well, i will share my grandmas method for preparing charcoal. first open your PBR. make sure there are no Bees around. get your coffee can with the bottom cut out. put in the bottom of the grill. check on your PBR. fill the can with your charcoal. light it. check PBR. kidding. but she did do the can method, which i am also partial to, but i however, am a meet-free griller. anyway, when the flame is out and the coal are white remove the can and spread coals.
my grandma would be proud of you.