Join me and link up with Beyer Beware for Hunk of Meat Mondays. Any meaty recipe you’d like to share is welcome and it is very easy to link up.
One of the FIRST questions my now husband asked me on our FIRST date was “Do you eat meat?”
Thankfully I was raised eating home-grown beef from my grandpa and uncle’s cow/calf operation. I eat meat. I eat red meat. I eat rare red meat. Steak, in particular, can be grilled unadorned and taste like candy to me.
My husband loves a medium rare steak as much as me.
He will tell you during his college days while other college boys were spending their money on beer and video games, he and a few buddies were spending their money at the local butcher shop. A couple of the guys even had their own meat lockers to store their prized meats. Needless to say, we take our steak pretty seriously around here.
My husband taught me his marinating trick when we married. Two ingredients, soy sauce and garlic powder and I am sure the trick probably came from his cooking wonder mother.
Rather than have a fancy Valentine’s dinner out on the prairie this weekend, we opted to stay home and grill steaks last night. In the early afternoon, I tossed the steaks in lower sodium soy sauce and 1 TBSP. of garlic powder.
After a few hours of marinating in the fridge, the steaks were ready to hit the grill.
Even with a few feet of snow outside we decided to kick off grilling season. The snow is miraculously melting as temperatures have soared over the past couple days to above freezing during the daylight hours. The wind is howling though so we had to tuck the grill up next to the house.
My husband, the steak grilling master of our house, got to work.
He said with ribeye steaks he has the grill turned down to a lower temperature around 300F. Because of the marbling in a ribeye you don’t burn the steak. The marbling melds, creating a juicy, flavorful steak.
Don’t waste your marinade. Pour it over the steaks.
We use an electronic meat thermometer to watch the meat. It tells us what temperature it needs to be to ready to eat. Nathan pulls the steaks at 140F and they continue to cook on the heated steak plates he brings them inside on. It’s a never fail grilling technique.
When our teenager cut open his steak last night, he said, “Grandpa would be proud!” Indeed one of our favorite steak eating lines comes from my Grandpa Sonny. “The best steak should be eaten in the dark”, Grandpa says. Our steaks aren’t so rare that you need to eat them in the dark but they are warm centered and medium rare. Last night’s in particular were a delicious Valentine’s treat. I shared my steak with the girls. Next time, Miss E will get her own steak because she downed her fair share of my steak and was asking for more last night. Indeed, Grandpa is proud.
What’s your favorite way to prepare and enjoy a good steak?