Back in early November, I purchased a little more than 5 pounds of New York Strip steaks from the nice Double Check Ranch people at the Farmer's market. In the weeks before Thanksgiving, my son and I experimented with grilling these grass fed strips of juicy steak.
The 2nd round, we followed a cooking method my son found online (link here). They were better... but I think the butter sort of diluted the natural flavor.
My third iteration - and remember, this is with steak that is $10 a pound (when you buy 5 or more pounds), so it's not a whimsical culinary experiment - turned out better.
This time, I suspended the steaks on the "corn roasting rack" which sits higher off the flames. I still did the "5 minutes of sear per side" recommendation, but I let the drippings fall onto the veggies. Out of yellow and red bell peppers, I used "sweet Italian green peppers" - which are only "sweet" if you remove the seeds, and more of the onion. Keep in mind, until November 2010, I had never grilled with onions before, or grilled and eaten my own grass fed beef. I also sliced up two large crimini mushrooms, the kind normally used to "stuff". This was heavenly. See below.
The Ribeyes are probably about 40% thicker than the NY Strips. Alot less blood comes off them prior to cooking, and alot less "flame up" occurs on the grill as well. I defrosted just one, since the boy went back to SC last week, and Dr Desert Flower doesn't like beef. I used up the last of the Italian sweet peppers, more sliced criminis, one organic tomato, and a handful of organic carrots. The same suspended upper rack grilling technique was used... and this time, I believe, to perfection.
Aquila d'Oro accompanied the beef, which worked just fine... but I should've opened a bottle 2 or 3 times as expensive (at the $4 / bottle of the Aquila).
I've still got 4 more ribeyes in the freezer, and one fridge defrosting as I type this. I can't wait to grill the next one this weekend!
1 year ago