|Left: Ribeye; Right: T-Bone? Plus grilled squash|
A. Leland has claimed Wednesday as his night to cook supper. This evening he really out-did himself.
|Mac & cheese|
The steak was medium rare throughout. Here’s how he accomplished that.
After what was apparently much research, he discovered an alternative to the classic streak-grilling paradigm.
Subject to modification, and from memory:
- build a very hot fire on one end of the grill
- put the steak on the “cold” end of the grill and grill until it comes up to an internal temp of 115 °; might take 30 minutes or more
- when it reaches that internal temperature, move it to the hot end of the grill to sear– I guess flipping it once or twice
- grill until the internal temp is medium rare– whatever that temp is