Steak Better Than Barbecue

Start with excellent cuts of meat, more than an inch thick. We used Porterhouse, and we cooked two of them.

Season in advance: we used pink Himalayan salt (freshly ground), smoked salt, and freshly ground pepper. Be a little bit generous.

IMPORTANT: Let the meat warm to room temperature while the seasonings are on it, soaking into it. Allow half an hour or more.

Select a cast iron frying pan that’s large enough for steaks you’re cooking to fit comfortably, with plenty of breathing room between steaks, and between the meat and the sides of the pan.

Preheat the frying pan in the oven. Get it very hot. Either leave the frying pan in the oven as you preheat the oven to 500F, or set the oven to broil on high for ten minutes with the frying pan on the top rack.

When the frying pan is very hot, remove it from the oven and place it on a hot burner on the stove (again: on high). Leave the oven hot (500F). Sear the seasoned steaks for 30 seconds on each side: there will be sizzling. There will also be smoke: take precautions against setting off the fire alarm.

Return the hot frying pan with the steaks to the oven. For rare, bake two minutes on each side. Cook slightly longer for other preferences.

Remove the steaks from the oven and from the frying pan; let them rest on a plate for at least two minutes (up to ten minutes). 

Serve with appropriate side dishes and beverages. Enjoy. 

Siah's Grilled Taters

4 lbs red potatoes. Smaller is better.
¼ cup olive oil
¾ lb bacon, cooked and crumbled
1 large red onion.
¼ cup white wine vinegar.
2 TBSP white wine vinegar for after taters are grilled.
1 TBSP sugar.
1 cup crumbled blue cheese.
Parsley for decoration.

Boil potatoes until mildly tender. Drain water and half or quarter the taters. Toss taters with olive oil, salt & pepper. Grille until golden brown.

While grilling, sautee onions in 1//4 cup oil, ¼ cup vinegar and sugar (until dissolved).

Mix everything together, and add bacon, cheese & parsley.

Josiah’s Bourbon Marinade

Makes a couple of cups.

½ cup good bourbon
2 TBSP Sweet Baby Ray’s sauce
3 drops green Tabasco sauce
3 drops chipotle Tabasco sauce
½ cup oil
¼ cup cider vinegar
2 TBSP balsamic vinegar
1 TBSP sugar
½ tsp brown sugar
2 TBSP basil
1 tsp anise seen
1 tsp Thyme
1 tsp marjoram
1 tsp celery seed
Salt and pepper to taste

Pour into a Ziploc bag with your meat. Massage into the meat for a few moments, then let it sit for a couple of hours.

Updated in June 2011.