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Mr. Perfect Steak for Two

Yield: 2 servings

Meat is my (Chris's) favorite food, beef is my favorite meat, steak is my favorite beef, and T-bone or porterhouse is my favorite steak. In other words, this is the best meat in the world. In fact, I love this steak so much that when our group of friends goes on its annual pilgrimage to Costa Rica, I always take some humongous versions of these steaks along in my luggage for our first dinner on the beach.

Whichever of these two spectacular steaks you choose, it's important that it be at least 2 inches thick. That way, you can get a deep, crusty sear on the outside without overcooking the inside. To accomplish that, we use the "sear and move" technique, where we start out cooking the meat hard over a hot fire, then move it to a lower fire to finish cooking. It's crucial that you check this cut for doneness often too, because its thickness makes it hard to judge. If you want, you could even use a meat thermometer on this one.


Serve this with New Potato Hobo Packs or a baked sweet potato with maple sour cream and a nice spinach salad or some steamed spinach with garlic.

Ingredients:
  • 1 giant 2- to 2-inch-thick steak, either a 2-pound T-bone or a porterhouse
  • cup extra virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste
Light a fire in your grill.

Pat the steak dry with paper towels, then rub it with the oil and sprinkle it generously with salt and pepper.

When the fire has died down and the coals are covered with white ash (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), place the steak over the hottest part of the fire and cook until well seared on one side, 6 to 8 minutes. Turn and sear the second side, again for 6 to 8 minutes. Move to a medium-hot part of grill and cook, turning once, 10 to 15 minutes more for rare. To check for doneness: nick, peek and cheat. Nick a -inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.


Remove the meat from the fire, cover it loosely with foil, and allow it to rest for 10 minutes before serving.



  Published: 2000

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