||Mr. Perfect Steak for
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.
Light a fire in your grill.
- 1 giant 2- to 2½-inch-thick steak, either
a 2½-pound T-bone or a porterhouse
- ¼ cup extra virgin olive oil
- Kosher salt and freshly cracked black
pepper to taste
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 ¼-inch cut in the thickest part of the meat
and take a peek; it should be slightly less done than you like
Remove the meat from the fire, cover it loosely with foil, and
allow it to rest for 10 minutes before serving.