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Well, first I start with a quality steak. USDA Choice at a minimum. Certified Black Angus is never a bad way to go. I like a ribeye or a KC strip, about 14 ounces. I season it with nothing more than kosher salt, fresh ground black pepper and some granulated garlic. Then I grill it approximately 2 minutes on one side, turn it over, approximately two minutes on the other side. Then I turn it back over to give perfect diamond shaped cross-hatches for a minute or two. Then back to the other side until internal temperature reads 98.6 on a probe thermometer. That's somewhat rarer than rare. Then I like to make a salad of steamed and chilled green beans and asparagus, heirloom tomatoes, fresh basil, sliced red onion, balsamic vinegar and extra virgin olive oil, seasoned with kosher salt and fresh ground black pepper and pile the salad on top of the steak, allowing the balsamic vinegar and olive oil to pool up on the plate with the natural juices from the steak and create its own sauce.
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