The Perfect Steak
The Grilling Saga Continues: A Boy, His Big Green Eggs, Evolution & Meditrina
What is it about a nice cut of New York Strip grilled over an open flame that just makes my mouth water? What is it about simple things that when done right, they taste so good? Take making a martini. Very few ingredients, but when you get a good one, you know it. When you get a bad one, you know it as well. Next time you're in Portland go see Sam at Olive or Twist. He has been making my 209 gin gimlet perfectly for the last year - thanks Sam! This steak is a long those same lines, very few ingredients, but when done right, really good! Here it is, the perfect steak cooked in the Big Green Egg.
Preparation
• Season steak with fresh cracked pepper, olive oil, and sprig of rosemary cut from your garden for both sides of the steak.
• Rub the steak with your hands to gently work in the olive oil and pepper on the meat.
• Place a rosemary sprig on the plate with the steak placed on top of the rosemary. Top the steak with another sprig of rosemary. Cover with plastic wrap and refrigerate for at least an hour or over night.
• Remove steak from the refrigerator about 15 minutes before you are ready to grill and season both sides with sea or kosher salt (leave the salt with the little girl and the umbrella on the shelf).
Grilling: Our Big Green Egg, Mac, got the call to grill this perfect steak.
• Heat up your grill to 650+ degrees. Put just the steak (not rosemary) on the grill just on the outside edge of the glowing coals.
• Cook 2 ½ to 3 minutes per side, putting nice grill marks on the steak. The thickness of your steak will determine the time that you need to get your desired doneness. At the Nagle household, we like our NY strips prepared medium rare.
• I usually check the steak by touching the meat to see how firm it is. For me, our medium rare steaks have firmness with a little sponginess to the touch. If your steak doesn’t have the feel you like, leave it on your grill with the heat turned off. Your steak will get to the desired temperature you like with the remaining heat left in the grill.
• Let the steak rest off the grill for at least a minute before serving. Sprinkle with chopped rosemary if so desired.
Wine
I have a lot of favorite steak wines, but from Sokol Blosser Meditrina is my go to Goddess! She loves anything cooked on a grill! Chicken, ribs, steak, pork, duck, bison, you name it. I cannot think of something that does not go. Our Goddess of Wine & Health is not only tasty, but versatile as well. Who wouldn’t want a Goddess at their table?
Meditrina and the perfect steak - make sure you have more than one bottle available and volunteer to do the dishes that night…there will not be much to clean up!