Ok y'all - I sent my knives out for their annual sharpening that I get for free via the manufacturer, it's two weeks of having to use steak knives to cook, it sucks, but they're back and sharp like new!
This also calls for a beer! Ballast Point Grapefruit Sculpin - Hard to find, extremely delicious. If you like west coast IPA's, don't drink this, save it for me!
I grew up in Philly and was feeling pretty homesick for a cheesesteak. Got a select ribeye, just over 1lb (no sense in spending a ton of money for prime or above if you're just going to chop it up).
Sliced it up real nice with my freshly sharpened slicer - Pardon the sloppy slicing - My butcher wasn't able to slice for me and I didn't have a chance to freeze the meat, and this is the first time I actually used a knife, my deli slicer is lent out at the moment... darn.
Also, my dad decided he wanted to go back to his Yoder grates, so he gave me his GrillGrates - I can't complain. They fit perfectly on the Genesis. I cleaned them up a bit, flipped them over, and got some heat on 'em! No comments on the dirty grill!
Brushed w/ canola and fried up the onions.
Onions to the side, time for the steak - salt & pepper and onto the heat - PRO TIP - cut off the ribeye cap aka the culotte, it's not going to add much to your steak sammich, and grill this up while you grill up the rest of the meat (notice it on the left). This is the cook's appetizer... throw some S&P on it, and you have yourself a delicious cut of ribeye cap... ribeye to me is useless without a good ribeye cap, this is hands down the best cut off the cow. If only I could find one locally that isn't $100+ wagyu.
Portion the meat on the grates after you chop it up to your liking, and put some onions on top, then the cheese, then the roll (these rolls suck, can't get the real deal down here). I used some sharp provolone, but only because I couldn't find any Wiz... WIZ WIT is how to do it!
PRO TIP - A Philly steak isn't a philly steak until it's rolled up in foil or serving paper, it just compresses it into a manageable size to eat, and keeps it warm a little longer. But the real reason for this is that it creates an amazing cheese sauce with the cheese and steak juices, this is a crucial step.
Ok... Here's your bite:
Overall was great - My first time on the GrillGrates and I LOVED them, they were perfect for this cook. Steak was tender (how could it not be, sliced thin ribeye chopped into pieces..hmmm)... the steak itself was a little dry, but I probably overcooked it a bit.
Anyway, thanks for looking, I'm going to pass out on the couch, now that I just consumed this belly bomb.
This also calls for a beer! Ballast Point Grapefruit Sculpin - Hard to find, extremely delicious. If you like west coast IPA's, don't drink this, save it for me!
I grew up in Philly and was feeling pretty homesick for a cheesesteak. Got a select ribeye, just over 1lb (no sense in spending a ton of money for prime or above if you're just going to chop it up).
Sliced it up real nice with my freshly sharpened slicer - Pardon the sloppy slicing - My butcher wasn't able to slice for me and I didn't have a chance to freeze the meat, and this is the first time I actually used a knife, my deli slicer is lent out at the moment... darn.
Also, my dad decided he wanted to go back to his Yoder grates, so he gave me his GrillGrates - I can't complain. They fit perfectly on the Genesis. I cleaned them up a bit, flipped them over, and got some heat on 'em! No comments on the dirty grill!
Brushed w/ canola and fried up the onions.
Onions to the side, time for the steak - salt & pepper and onto the heat - PRO TIP - cut off the ribeye cap aka the culotte, it's not going to add much to your steak sammich, and grill this up while you grill up the rest of the meat (notice it on the left). This is the cook's appetizer... throw some S&P on it, and you have yourself a delicious cut of ribeye cap... ribeye to me is useless without a good ribeye cap, this is hands down the best cut off the cow. If only I could find one locally that isn't $100+ wagyu.
Portion the meat on the grates after you chop it up to your liking, and put some onions on top, then the cheese, then the roll (these rolls suck, can't get the real deal down here). I used some sharp provolone, but only because I couldn't find any Wiz... WIZ WIT is how to do it!
PRO TIP - A Philly steak isn't a philly steak until it's rolled up in foil or serving paper, it just compresses it into a manageable size to eat, and keeps it warm a little longer. But the real reason for this is that it creates an amazing cheese sauce with the cheese and steak juices, this is a crucial step.
Ok... Here's your bite:
Overall was great - My first time on the GrillGrates and I LOVED them, they were perfect for this cook. Steak was tender (how could it not be, sliced thin ribeye chopped into pieces..hmmm)... the steak itself was a little dry, but I probably overcooked it a bit.
Anyway, thanks for looking, I'm going to pass out on the couch, now that I just consumed this belly bomb.
