Steak and veggies, it's what's for dinner

[jason]

I know some people like these threads so I try to do them up when I can. Here is what we had for dinner tonight. Got the idea for the steaks from a thread on Pirate, they looked pretty good.

The number goes with the pic.

1. Get some good thick steaks. In my case I chose some bone in New Yorks because they were on sale.

2. Mix 2 parts corn starch with 1 part corse ground salt.

3. Rub it on the steaks.

4. Place steaks on a rack and pop them into the freezer for about 30 minutes, they should feel pretty firm.

I know all of this sounds really weird. The salt pulls moisture from the steaks. The corn starch really pulls it. The freezer gets the steaks super cold allowing you to put more heat to the outside of them and get a good crust before cooking the inside.

 

[jason]

Now while the steaks are freezing, time to prep the veggies. You can use about any blend you want, this is what we like. We also normally add asparagus, but they were out when I went to the store.

1. Cut up some yellow squash

2. Add some zucchini

3. Time for some sweet peppers

4. Toss it all in a bowl, along with a diced tomato, some olive oil, minced garlic, salt and pepper.

 

[jason]

Now we're gonna make some herb butter to add to the steaks.

1. Soften 1 stick of butter, no not the imitation crap, real butter.

2. Mix in some finely chopped basil and minced garlic.

3. Dump it onto some saran wrap.

4. Roll it back up into a stick and pop it in the freezer to harden back up.

 

[jason]

1. Pop the veggies into a grill basket and put them on the grill. Veggies will cook for 30-40 minutes total.

2. Slice and juice 2 clementines or 1 orange.

3. Juice

4. Once the steaks feel nice and firm pull them from the freezer.

 

[jason]

We're taking the meat out to the grill.

1. Make sure it's nice and hot.

2. Pop them on the close the lid. Leave for 2-3 minutes.

3. Onto side 2 for another 2-3 minutes. Back to side one for 2-3, then back to side 2. Using an instant read thermometer get them to about 120 internal.

4. Pull them off the grill, put a small slice of the herb butter on them.

5. Cover loosely with foil and let rest 10 minutes. The internal temp will continue to rise to a nice medium rare.

 

[jason]

Pull the veggies, put them in a big bowl and toss with the orange juice.

Serve.

1. Here it is all plated up.

2. The boy likes his.

3. The girls like theirs.

4. Mines gone.

 

[Crawford]

Flipping a steak that many times seems pointless.... but looks good.

The herb butter is noms... If you use wax paper you can roll it up into a log & just cut through the wax, then pull the paper off as you put the butter on the steak/bread/veggies, saves you from having to wrap/unwrap the plastic.

heres what I had for dinner..

"thumbsup"

 

[ram_tough]

Its 1 am, and now I want steaks :lmao: looks great Jason

 

[jason]

Flipping a steak that many times seems pointless.... but looks good, heres what I had for dinner.. cooked on my $40 weber spirit 500 lol.

Just flipped it twice.

As hot as the grill was if I'd have left it on the one side for much longer than 2-3 minutes it would have burnt the crust bad. Flipping it twice let's the crust get nice on each side, but not overly charred.

I know I was raised that you only flip stuff once, sometimes you just got to go against what you were taught.

 

[Crawford]

I know I was raised that you only flip stuff once, sometimes you just got to go against what you were taught.

"thumbsup" all depends on cooking temp. I generally cook lower/slower and less time as I like mine medium so flipping once works, however if I'm cooking chicken with the steak I'll flip the chicken a few times to recoat with kinders original sauce... :shock: it's like crack... promise.

 

[jason]

The purpose of the way I prepped these steaks with the salt/corn starch rub and putting them in the freezer is to get a nice crust on them. To do that the temp has to be hot.

 

[Crawford]

The purpose of the way I prepped these steaks with the salt/corn starch rub and putting them in the freezer is to get a nice crust on them. To do that the temp has to be hot.

I'll have to try this next time, I didn't see the thread on pirate though.

Thanks

 

[BFGcrawler418]

Looks damn delicious! And u have some cute kids (not in a pedophiles way);-)

 

[mud-sweat-gears]

Here is something yall might like

http://todderscooking.1freecart.com/

Its FREE Too!! Enjoy. I know I do!! LOL

 

[NorCal 2500HD]

"thumbsup" all depends on cooking temp. I generally cook lower/slower and less time as I like mine medium so flipping once works, however if I'm cooking chicken with the steak I'll flip the chicken a few times to recoat with kinders original sauce... :shock: it's like crack... promise.

Kinders FTW!!!

 

[DickyT]

Just flipped it twice.

As hot as the grill was if I'd have left it on the one side for much longer than 2-3 minutes it would have burnt the crust bad. Flipping it twice let's the crust get nice on each side, but not overly charred.

I know I was raised that you only flip stuff once, sometimes you just got to go against what you were taught.

For those of us that like our steaks lop off the horns, skin it, and throw it on a plate rare, that method with a single flip will do just nicely... MOOO "thumbsup"

looks good Jason!