Posted: Fri Jun 07, 2013 3:10 pm
I know we're dieting and e'rything, but everyone has a fave. I can't decide if I need to make this a 'THAT YOU COOK YOURSELF kind of thing, or not.
Anyway, my fave is a NY Strip steak, 15-16 ounces, so it is at least 1.5 inches thick. The thickness helps give me a perfect Pittsburgh Style prep.... I put the steak on the 500+ degree grill, FROZEN, 6 minutes on one side, 6 minutes on the other, and I get a perfectly rare steak with some char on the outside. I also only get the steaks directly from the butcher shop where I purchase an entire strip loin for about $5.75 per pound (last one was $6.30/pound... I heard price of beef was going up), and from that loin I get about 10-12 steaks, 16 ouncers, for about $6 each. It's a great deal. I get a steak from the grocery store MAYBE once a year if I haven't had a chance to hit the butcher shop, I am craving a steak, and I can find one thick enough. I don't know WHO in the fuck would ever buy one of those shrink wrapped, thin-cut t-bones. *shudder*
On the side is hash browns w/onion, preferably green onions from my garden. I keep the greens in, to me it is the most flavorable part. One can use the Ore-Ida frozen hashed browns and get nearly the same effect, but nothing beats fresh and a 5 pound bag of potatoes is a lot cheaper than a pre-shredded frozen bag, and you can get about 5 times as many hashed browns out of it.
On the other side are tomato wedges. Too early for garden tomatoes, but the local WalMart has been selling heirloom tomatoes and they have a bit more flavor than the typical wet cardboard tomatoes you get from most grocery stores.
To wash it down is my homebrew. I typically bottle 4 32-ounce bottles with each batch of beer, to drink with Steak Dinner Night, but I have had lots of company lately and I am down to drinking the 12 ounce bottles. I was always a sweet tea w/my steak guy, then I discovered home brewing and my life was forever changed.
ALTERNATIVELY, instead of hashed browns, black beans and rice. The juices from the rare steak soak into the rice, and each bite is like ambrosia.
Yes, this post has been a few weeks in the making. I have my fave meal no more than once a week so I don't get tired of it. It even inspired one of my favorite life philosophies: Life can be a whole lot worse if you are having steak for dinner.
Anyway, my fave is a NY Strip steak, 15-16 ounces, so it is at least 1.5 inches thick. The thickness helps give me a perfect Pittsburgh Style prep.... I put the steak on the 500+ degree grill, FROZEN, 6 minutes on one side, 6 minutes on the other, and I get a perfectly rare steak with some char on the outside. I also only get the steaks directly from the butcher shop where I purchase an entire strip loin for about $5.75 per pound (last one was $6.30/pound... I heard price of beef was going up), and from that loin I get about 10-12 steaks, 16 ouncers, for about $6 each. It's a great deal. I get a steak from the grocery store MAYBE once a year if I haven't had a chance to hit the butcher shop, I am craving a steak, and I can find one thick enough. I don't know WHO in the fuck would ever buy one of those shrink wrapped, thin-cut t-bones. *shudder*
On the side is hash browns w/onion, preferably green onions from my garden. I keep the greens in, to me it is the most flavorable part. One can use the Ore-Ida frozen hashed browns and get nearly the same effect, but nothing beats fresh and a 5 pound bag of potatoes is a lot cheaper than a pre-shredded frozen bag, and you can get about 5 times as many hashed browns out of it.
On the other side are tomato wedges. Too early for garden tomatoes, but the local WalMart has been selling heirloom tomatoes and they have a bit more flavor than the typical wet cardboard tomatoes you get from most grocery stores.
To wash it down is my homebrew. I typically bottle 4 32-ounce bottles with each batch of beer, to drink with Steak Dinner Night, but I have had lots of company lately and I am down to drinking the 12 ounce bottles. I was always a sweet tea w/my steak guy, then I discovered home brewing and my life was forever changed.
ALTERNATIVELY, instead of hashed browns, black beans and rice. The juices from the rare steak soak into the rice, and each bite is like ambrosia.
Yes, this post has been a few weeks in the making. I have my fave meal no more than once a week so I don't get tired of it. It even inspired one of my favorite life philosophies: Life can be a whole lot worse if you are having steak for dinner.
