Simple steak dinner

[SmokeHound]

I was finally able to get over to a butcher here in north Idaho and purchased one of my all-time favorite cuts of meat: porterhouse.


Minced garlic and EVOO slather


Light sprinkling of rub (no salt yet - I salt meat just before I slap it on the grill)




A cardiologist’s dream: COMPOUND BUDDAH!


Bloomed the garlic in the buddah


Crappy shot of the melting compound buddah and the peppers


Mmmmm. . . . meat and buddah juice. . . .


Decided to keep tonight’s dinner very simple: steak, roasted red peppers, and “grapes”. . . .



The carnage. . . . (the pooch is fairly thrilled w/ my dinner choice)



I have to admit: I ate almost this entire steak by myself!! There’s a fist-sized hunk of filet left (maybe about 6ozs). I was still full when I woke up this morning – and I SWORE I wasn’t going to eat anything today except for fruit. (yah, right) Well that little “vow” lasted about 3 hours – when I spotted my avocados sitting on my baker’s rack. . . . . crying out to me. . . . LOUDLY. . . . . .

So this is going to be lunch and dinner for the next couple days.

_________________


New Braunfels stick burner
Weber-Smokey Joe
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~~~ and a big fat LIAR, too! ~~~

[kingofcool]

That's quite a fancy dinner. I love a good barolo. How was it?

[Big Bears BBQ]

Steak .................. its what for dinner............

[Inner10]

Smoke nice steak, but I gotta ask, why only salt before hitting the heat?

I heard in some urban legend that the salt helps pull proteins in the meat to the surface to promote caramelization to form a nicer crust, hence why I salt about 20 min before cooking.

I'm not feelin ya on the garlic rub though, I find when you sear a steak the garlic burns and gets bitter.

Love the garlic butter though.

[SmokeHound]

kingofcool: the barolo was outstanding - it went perfectly w/ the steak. . . . Probably my favorite meal right there. . . .

Big Bears BBQ: YOU BETCHA!

Inner10: Salting meats too early tends to draw moisture out of the meat so I've re-trained myself to hold off on the salt until just before cooking. As for the garlic getting bitter @ high heat - yep, that can happen, but I minimize that effect by putting the slather on before the rub (bit of a buffer). Then goes the salt. . .. To be perfectly honest, I could probably forego the garlic slather. . . The compound butter finish seems to cure any ills in that regard. . . (though it means I have to walk a couple extra to pay for it)
_________________


New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist

~~~ and a big fat LIAR, too! ~~~

[Inner10]

[JACKY]

looks great / i cooked up some beef of a tenderloin i had the other night and added some compound butter at end of cook (butter - blue cheese - garlic) went a little heavy on blue cheese (you would have to like blue cheese a lot on this run) next run will back of amount on cheese)

[img][/img]

[Inner10]

Jacky is there a steak under that butter?

[JACKY]

That's wye I said to much blue cheese

[jeepdad]

Great lookin cow SmokeHound liking the garlic and butter too. Learned a new term too..."bloomed"...think I will steal that and use it like I've known it for years! Now I have a cow craving! All the best.

--Dan

[Mr Tony's BBQ]

Great lookin chow SmokeHound!! Love a finish of "bloomed" garlic butter on beef!
Is that a light blue dress your wearing?? Or is that just my mind playing tricks on me ?? [ reflection in wine bottle]...lol
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[SmokeHound]

Dan: thank you sir! and steal away!

Tony: thanks much! Nope. . . no blue dress here. I was wearing a black and red hoodie sweatshirt. I think that musta been a very distorted reflection of my camera.
_________________


New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist

~~~ and a big fat LIAR, too! ~~~