What’s for dinner?
So I am not Sam Elliott, and I am never going to have the six pack abs of Matthew McConaughey, but I still think Beef! It’s what’s for dinner! Whether it is a juicy cheeseburger, a Sunday after church pot roast or a big ass hunk of beast on the grill, it is alright with me.
Not only is steak a universal high class meal and the staple of grill masters everywhere, but there are so many choices, Rib eye, T-Bone, Top Loin, Skirt, rare, medium, burnt, seasoning, marinades, aging, broiling, roasting, frying, grilling, even the infamous TarTar.
Ok, so what steak is right for you? It depends on your needs. Personally I like a nice juicy rib eye grilled to medium rare with a little salt and pepper because great meat should stand on it own (insert your favorite dirty joke here).
Grilled Rib eye Steak with summer vegetables
Prep steak: 1 inch rib eye per person removed from refrigerator for 30 to 60 minutes. Sprinkle with coarse ground salt and freshly ground black pepper.
Prep veggies: Prepare 1 small zucchini and ½ bell pepper (I like red, or orange) per person,
You can slice the zukes and peppers in half or you can chunk them up and add them to a grill basket either way toss with a little oil before cooking
Prep grill: Preheat grill (charcoal or gas) until the heat is medium high, oil grates with a paper towel and tongs.
Place steak at a 45 degree angle on the hot part of the grill and wait 2 minutes then turn steak 45 degrees (do not flip the steak as this will create grill marks like a pro) wait another two minutes and then flip.
At this point you can add your veggies to the grill and when the steak has cook 7-8 minutes total remove and let rest while the veggies finish.
When the veggies have reached the level of doneness you prefer (I like a little char on mine) remove and toss with a pinch of salt, pepper, garlic powder, and paprika.
Now you have created a great meal full of healthy proteins, vegetables but most importantly you got to play with fire!