My Favorite Steak Dinner

Okay, so I suck at regular updates. It's the same with my journal. But what I've decided to do is instead of standard weekly updates, I'm going to write as the mood seizes. What the hell, it's my blog, right? If anyone wants to let me know to write more often, just tell me.

Okay, so my favorite steak dinner is not from a restaurant. My standard joke is "My favorite steak dinner is the one someone else cooks for me!" However, several weeks ago, I watched a show that taught me a new (for me) technique. I've been using it ever since and it's great!!! Unfortunately, I don't remember what show it was, or who was the host, so I can't give credit where it's due. Suffice to say, that it's someone else's cooking technique, but it's tested and works amazingly well.

First of all, let me lay out the menu. Steak, grilled asparagus, and grilled bread. My favorite cut of steak is the rib eye, then the porterhouse, then the T-bone, then the sirloin. The beauty of this techinique is that it works for any cut of meat, whether it's beef or pork or lamb. DON'T use this for chicken or any other fowl, cuz it'll burn badly. The method I'm describing works to make the steak medium rare, so if you like it rare then cut the cooking time by two minutes, and if you like it more well done then add two or three minutes to the cooking time. Also, I use this technique on my propane grill outside. It translates very well to a charcoal grill, but I've never tried it on an indoor grill such as the broiler of an oven or a stove top grill. Play with it and let me know how it goes. And one more thing, I use the touch method to determine the doneness of the steak. Mostly I get the thickness around 1/2 an inch so these cooking times are based on that. Adjust accordingly, but not too much.

The first step is to bring the steaks to room temperature. Use a coarse grind salt, either from a salt grinder, or a kosher or sea salt. I use a grinder that grinds Mediterranean sea salt. Coat the meat liberally on both sides with the salt. Do not put any other seasonings or herbs on the meat at this time.

Heat the grill to its highest temperature. While the grill is heating, finely chop some shallots and put in a small bowl. Take one pound of asparagus and cut off the base ends. Spread out a length of foil about a foot and a half long and spread the shallots over the center and to either side long enough for the asparagus to lay on. Place the asparagus on the shallots. Pour about one tablespoon of extra virgin olive oil over the asparagus. Sprinkle with salt and pepper. Fold the foil over the asparagus to create a tight package. Cut another length of foil and wrap the asparagus package in it tightly. Once this is done, take your bread and spread both sides with extra virgin olive oil

Let's talk about the bread. I use flat bread, usually Indian naan, cuz that's what I like best. Any flat bread will do, even flour torillas (although you have to watch them carefully.) However, I've also used Italian or French bread cut into thick slices. If you want to, sprinkle the bread with herbs or garlic or onion for flavor. I don't cuz I like plain bread. I'm strange that way.

Once the grill is ready, put the asparagus on the grill to one side. Turn this package every three minutes or so. It will be the last thing to come off the grill.

After you've turned the aspargus twice, put the steaks on the HOTTEST part of the grill. Leave them alone for four minutes. Don't touch them at all. Close the cover and go away. At the end of four minutes, turn the steaks and the asparagus. Wait another four minutes. Don't touch the steaks at all regardless of flames, etc. It's a little scary but don't do it.

Once the four mintues are up, take the steaks off the grill and let them rest. Put the bread on the grill. Watch closely to make certain they don't burn. Don't forget to turn the asparagus regularly. You should be able to hear the olive oil sizzling. Once the bread is toasted and heated through, take it off the grill. Take the asparagus off the grill and open the foil packets carefully. They should be bright green with chargrill marks on them. The shallots will be clear and just starting to brown.

Put a steak on a plate. If you want, put a small pat of butter on the steak. Put a piece of toasted bread on the plate next to the steak, and divide the asparagus amongst the plates.

Eat and have a good time. You can add other seasonings only after the steak is on the plate. But try a bite first. You may not want any other seasonings or herbs on this.

I frequently finish this meal with chocolate but that's a whole other story.

Take care and good eating!!!!