MAD MEAT GENIUS
Friday, June 7, 2013
We were on a mini Meat Adventure to Willowsde Meats when this behemoth T-bone steak called my name. It is three pounds large and is dry aged. Normally the rib-eye is our steak of choice but the beauty of this steak won our hearts.. The T-bone is basically two steaks in one. You get a nice size sirloin cut of meat with a bonus filet attached. The filet on this steak was of mammoth proportions. Willowside Meats has always delivered great meats and this was a no-brainer purchase. A steak this large can be a little tricky to cook and today we are going to guide you through its journey on the grill.
An hour before cooking we unwrapped the steak and wiped off any excess moisture with a paper towel. The seasoning will be a simple dusting of kosher salt and freshly cracked pepper. It is time to prep the grill. We are using a Weber kettle grill that has a cast iron grate for its cooking surface. We filled a chimney starter full of mesquite charcoal to lite. Once the fire was sparking and lit it was poured over 1/2 of the kettle bottom. The hot coals were placed on one side only to create two different heat zones. The grate was scrapped clean of crud and oiled with a rag dipped in vegetable oil. The grate was heated to a sizzling hot temperature. The steak was place directly on the side of the grate with the lit coals. The steak was cooked for 8 minutes on the first side, turning steak a quarter turn (to create grill marks) , and then flipped over on the other side for an additional 8 minutes. If there are any flair ups place kettle lid to on to damper flames. After the 16 minutes the steak was moved to the side of the grate without the lit charcoals. It was cooked for 10 more minutes with the kettle lid on. The steak was checked for desired doneness. We pulled our steak when the thermometer had reached 120-125 degrees. It was brought into the house and allowed to rest for 10 very long minutes.
It is very important to be attentive while cooking a steak this large. Not paying attention can be the difference between success and beef jerky. Your cooking times will vary depending on size of steak, type of barbeque and heat of fire. This hunk of meat was an investment of time and money. The returns are stellar. If you could only see the smiles on our faces enjoying this steak. This was one beefy treat.
Posted by Chilebrown at 7:14 AM
Subscribe to: Post Comments (Atom)
Good lesson and one good lookin' steak. If you have the time check this out: http://somelocalgraffiti.blogspot.com/2013/04/fajitas-101.html
That looks good! Nicely done.
I like ribeye too, but once I grilled two T-bones to feed my parents, Cranky and me. (The ladies got the filets.)
My mom complained I didn't cook them right, although they were sort of perfect. That's my mom.
Chilebrown, I started up my blog again...
Toons, Your final image is a work of art. I will check you out more often.
cookicrumb, It is about time. I am really looking forward to when you and Zoomie battle it out with your matching grills.
P.S. You are the most perfect person in Marin that I know.
That is sweet steak perfection! I like the way you carved it and reassembled. Five stars for you sir!
I'm drooling. You must truly love Mrs. Goofy. My wife wouldn't have gotten any...;)
Greg, Thanks, it was one tasty steak. We even had sandwiches the next day.
Three Dogs BBQ, I think it was the other way around. I am lucky that I got any steak.
That's one big steak ChileB! I hope the dogs got a couple bites. I was just thinking about T-bones yesterday when steak shopping. When I lived in Kansas that's the only steak that we ever purchased. (no Toto jokes please) I don't think I knew to grill any other cut until I moved to Colorado. I think the flavor of a t-bone is just about the best.
Lea Ann, I bet you could get some great steaks in Kansas. I was lucky to get several bites let alone the doggies getting any. T-bone, rib-eye, sirloin, and New York:the steak in front of me is the best.
Well Mr Chilibrown this article has made me want to stock up on meat for a Father's Day BBQ. Is there any place in the East Bay that I could go purchase meat like this? If not meat like this, something close, with a good price to quality ratio.
Hey Dan, I seem to remember you living in San Lorenzo so I will reccomend Barrons Meats in Alameda for quality but high price. If you are looking for value Costco of course but you will not get a 3 pound beauty like this one. I highly reccomend Raley's Black Angus.We go there for value and quality. The butchers will cut you a custom cut if you ask.To experience meat that is special a road trip to Santa Rosa to Willowside Meats and splurge at 15 dollars a pound is worth every cent and more. You will not be sorry.
Thanks Chilibrown. I will be making a trek to Santa Rosa soon. You know me and my addiction to wine. I'll be headed out to the Bottle Barn in Santa Rosa. Great White said the farmers market was also off the hook. Now I guess I'll be going to Willowside Meats for great pork & beef.
I think I need to wipe a tear from my eye, that is a steak approaching a religious experience!
Post a Comment