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.
