Some time back, I think it was on Instapundit that I ran across this procedure for cooking steak. Thinking it was interesting, I printed it out and promptly lost it, and then spent about 20 minutes relocating it yesterday...because yesterday was steak night and it was too flippin' cold to go out back and stand in the icy wind and dark to grill two ribeyes.
Bottom line: Damn.
I may never use the grill again. Cooked them on a cast-iron skillet right there on top of the stove. Makes a bloody mess and I had to open the doors to keep from being smoked out (our exhaust fan doesn't work; something I need to fix come spring) but OMG the steaks just melted in our mouths. And they were just plain old Marsh ribeyes that had been vacuum-packed in the freezer since September.
Definitely two thumbs up. Or four if you count Sally's. I would have taken pictures but we ate them too fast. Bonus: It still smells like steak in here today.
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