This one seemed especially good. Maybe it was because it was the first Sunday in months that I could stand on the deck with a glass of wine, without a jacket and watch steak smoke shooting out of the 4-hole vent in the Weber kettle lid. Maybe it was because I had just cleaned up after mucking out the back yard and removing 14 gallons of dog deposits. (The grass is visible for the first time in weeks. I love my two Weimaraners—hunting without a dog is like fishing without a boat—watching them work a covey brings tears—but they poop a lot.) Anyway, this meal set the standard against which all later steak meals will be judged.
Two rib eyes, seasoned (one side only) and into the refrigerator for a few hours.
Grilled in the kettle over screaming hot coals for 7½ minutes per side (stopwatch). Plated.
That's a red rice, shredded carrots, frikeh, quinoa and Thai spice pilaf, Panera poppy seed salad dressing (right off of the Target shelf) and a Malbec (Pizzella, Argentine).
Blew me away! I'm never going to order a restaurant steak again.
