I know it's grilling season, but I took a tip from The Prof and tried his blackened steak recipe - minus the salad part. (I have nothing against a salad course, but I am morally, spiritually, and philosophically opposed to serving salad with meat as they do in restaurants these days, like that revolting but ubiquitous Grilled Chicken Caesar Salad. They give you crappy bland slices of chicken, an out-of-the-can Caesar dressing, and expect you to like it because it is supposedly low-cal.)
I had a 1" supermarket sirloin, coated the sides generously with a mixture of ground black pepper, salt, cayenne, thyme, garlic powder, and paprika and let it sit a little bit. Then I dipped both sides in melted butter and threw it on a maximum heat pre-heated ungreased iron frying pan on my gas stove. About 3 minutes per side made it perfectly rare and failed to set off the smoke alarm. Black and crunchy on the surface, but still trying to walk back to Kansas on the inside. As good a steak as I have ever had, and much tastier than steak on ye olde charcoal grill.
From now on, steaks get cooked in the pan, and the grill will be for butterflied lamb, chops, London Broil (a tasty but un-chewable cut), chicken, burgers, hot dogs, sausage, bluefish, tuna, etc. After all, aren't grilled steaks always slightly disappointing unless they are from a premium butcher and extremely full of fat? They smell good, though.
With the interest in cast iron cookware on our piece on A Darn Good Steak, (in which I learned that lots of folks prefer fried to grilled steak), here's a little cast iron cookware info.Lodge is a good source, and you can buy directly from them. I like th
Tracked: Jun 25, 19:04
You know it's there, but you just can't find it, like wasting ten minutes looking for a great (in your memory) 2 year-old post - it's in there somewhere, but where? And filed under what category?Department of Complaints Department Department: Praise for M
Tracked: Aug 25, 07:37