Friday, September 03, 2010

What's on the Grill #183: Minimalist Strip Steak

Last Sunday night, my friend Matt and I went and saw Rush at Nationwide Arena in Columbus. Rush is one of my all time favorite bands. We first saw Rush together almost 20 years ago. The biggest differences between then and now would be the presence of my hair (which some might call mullet like..., but I disagree) and our eating habits.

Rush at Nationwide!


20 years ago we would hit a fast food drive thru before the show. Now, we go to a steakhouse. Times have changed, and I'm not just talking about my missing well coifed hair.

I have been to Ruth's Chris Steakhouse a number of times over the years and have always been pleased with the food. I have long subscribed to the minimalist approach when it comes to seasoning steak. My standard rule of thumb is salt, pepper, and a third. The third being one additional ingredient: rosemary, paprika, cayenne, whatever.

So, as our exuberant waitress went on about the steaks, she listed the rub: salt, pepper, parsley and butter. For some reason, I thought there was more too it and I don't mean their 1800 degree fire or skin melting hot serving plates.

After a great meal, and then concert, on Sunday (truly one of Rush's best IMO), I decided to mimic their rub on Wednesday.

Instead of a ribeye, I opted for a 1 1/2 inch strip steak. I know I'm not off to a very scientific start, sorry. Although I can't get the Summit to 1800 degrees, I can incinerate grill grime at 700 degrees. While the grill rocked and rolled through the pre-heat, I prepped my strip by rubbing it with copious amounts of salt and pepper.

First Touch


I dropped the meat on to the hot grates and watched it sizzle.

Sizzle, Sizzle, Sear


Three minutes, rotate, three minutes, flip, three minutes, rotate, brush on the combined butter and parsley and three more minutes, done.

Done


I do not normally butter my steaks, but I have to admit I may start. This certainly wasn't a Ruth's Chris prime steak, but it was my beef and my grill, and in my book, just as good.

No comments: