John Sp
TVWBB All-Star
Hello All,
A while back Svein asked the men what they would cook if it was just themselves. Well I found myself faced with just that scenario today. Number one kid is off at graduate school, number two was busy with friends, three four and five are off at Boy Scout Camp. Kari and six are doing a Girl Scout overnight. Adding on my fingers I realized I am on my own tonight (can't remember if that ever happened at home before). Well I had grand illusions of doing a 1.5" thick NY Strip (I really love the way you can build up crust on a thick steak over direct heat) but when I got to the grocer I found the butcher had left early sick and there were no thick steaks of any sort in the case. I did not want to drive all the way across town to my specialty butcher, so I said to myself, "Are we not men? Can we not adapt and conquer?" We are and we can I decided. I went for a ribeye. It was thin (about 3/4"). I decided a regular direct cook was not going to get me to the promised land so I decided to improvise. For this cook I was going for a jet engine - a veritable rocket - to generate high heat for great sear but not overcook the steak in the process (I am strictly a rare to medium rare sort of fellow). I decided to cook the steak on my charcoal chimney. I loaded it about 2/3 full, covered it with the OTG grill, and lit it up. The pictures below capture the action:
Ribeye marinating in red wine, Worcestershire, Montreal Steak seasoning, garlic, and EVOO
The rocket ready for launch sequence
We have ignition
Finishing the steak
Dumped the chimney into a basket and added the corn
Plated
First Bite
The aftermath
Sizzle Video
This steak was awesome. Great flavor and just the right amount of crust on it. I will use this technique for thinner steaks again. Thanks for looking.
Regards,
John
A while back Svein asked the men what they would cook if it was just themselves. Well I found myself faced with just that scenario today. Number one kid is off at graduate school, number two was busy with friends, three four and five are off at Boy Scout Camp. Kari and six are doing a Girl Scout overnight. Adding on my fingers I realized I am on my own tonight (can't remember if that ever happened at home before). Well I had grand illusions of doing a 1.5" thick NY Strip (I really love the way you can build up crust on a thick steak over direct heat) but when I got to the grocer I found the butcher had left early sick and there were no thick steaks of any sort in the case. I did not want to drive all the way across town to my specialty butcher, so I said to myself, "Are we not men? Can we not adapt and conquer?" We are and we can I decided. I went for a ribeye. It was thin (about 3/4"). I decided a regular direct cook was not going to get me to the promised land so I decided to improvise. For this cook I was going for a jet engine - a veritable rocket - to generate high heat for great sear but not overcook the steak in the process (I am strictly a rare to medium rare sort of fellow). I decided to cook the steak on my charcoal chimney. I loaded it about 2/3 full, covered it with the OTG grill, and lit it up. The pictures below capture the action:
Ribeye marinating in red wine, Worcestershire, Montreal Steak seasoning, garlic, and EVOO
The rocket ready for launch sequence
We have ignition
Finishing the steak
Dumped the chimney into a basket and added the corn
Plated
First Bite
The aftermath
Sizzle Video
Regards,
John
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