These juicy steaks with a crisp, flavorful crust were grilled directly on the coals! That's right...I heated up natural hardwood briquettes and placed them evenly in a clean grill and didn't put the rack back! When they were very hot, I threw a Porterhouse steak (seasoned with salt and pepper only) on the coals. In the picture, the Porterhouse is the lighter-colored steak on the left. I grilled it for 5 minutes on the first side and 3 minutes on the other. The steak came right off the coals except for one piece of hardwood that I just shook off back into the grill. The other two steaks are bone-in Ribeye Saratoga cuts. For some reason these two came out way better than the Porterhouse. I think the coals were a little hotter by then but I also think the meat was better quality - more marbelization of fat throughout the meat. It was so much fun to throw the meat right on the coals and hear it searing the outside. It was even fun to take them off the coals and shake off any hardwood still on the meat...I felt like such a cavewoman...in a good way!
To make the Poblano stir-fry, I sliced up two Anaheim peppers (I wanted Poblano but couldn't find them at the store, the guy in the produce department assured me that this was a good substitute and possibly even better because the Anaheim have a little more kick to them!). I also sliced up one red bell pepper, one orange bell pepper and one shallot. Any combo of peppers would work. After I took off the steaks, I placed my cast-iron skillet DIRECTLY on the coals. Then I added a little oil, threw in the peppers and shallots, and grilled until nicely charred all over - about 8-10 minutes. It was cool to cook everything right on the coals while enjoying the cool, fresh late summer air.
The flavor and texture of these steaks was ridiculous! The direct heat from the coals formed a nice crispy, smoky crust and the steaks cooked so quickly that the inside was still juicy and pink. Unbelievable flavor. On top of such ridiculous goodness, the peppers added some heat and even more flavor, if possible, to really spice things up! I also made some grilled Idaho potatoes (rubbed them with extra-virgin olive oil and sea salt...these I grilled on the rack using regular charcoal earlier in the day) and steamed broccoli with cheese as side dishes.
I don't know why anyone wouldn't make this recipe! Plus the clean up was so easy...the grill rack is still spotless...always a good thing, right? I'm going to go dream of this mouthwatering meal!
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