Monday, June 8, 2015

Summer BBQ

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I received products at no charge for this post from  BzzAgent, but all opinions are mine.

May was pretty rainy around here--not too many opportunities for outdoor eating, but I was determined to have a "summer meal" anyway.   Smith's grocery store has a Red, White and BBQ event going on at their stores this month.  Lots of ideas for outdoor cooking.  I went for the classic steak.

I got the meat out and into the McMormick's Grill Mates Brown Sugar and Bourbon seasoning packet and let the meat marinate for about 30 minutes while I got other stuff done for the meal.  I followed the America's Test Kitchen advice on cooking awesome steak.  I took the meat out of the marinade and used paper towels to dry it off thoroughly.  I sliced the steak into 2 pieces and placed it on a wire rack in a cookie sheet.  I used a meat thermometer that has the probe that goes in the  meat and the wire that goes outside of the oven.  I baked the steak at 275 for about 25 minutes, until the temperature of the meat was 105.

I used a cast iron grill pan and got it super hot.  I put my baked steak on the hot pan and cooked for 2 minutes per side.  Take the meat out and tent it with foil to let it rest before serving. I ended up with a perfectly medium steak--nice pink, but not bloody red.  The marinade flavor was faint, so next time I might marinate overnight.

I added a wedge salad on the side along with a baked potato and corn on the cob.  I garnished the steak with some crunchy bits called Kroger Top'ems--I liked the crunch, but the mesquite flavor was a bit strong.  They'd be good on a salad or even on the baked potato.

Wedge salad with blue cheese, red onion, red grapes, bacon and balsamic vinaigrette.

 And as a side note--Bzz Agent sent me some Sriracha Ketchup, which I tried another day in some fry sauce.  Kicky and delicious.