It’s all about the steak

Anybody who knows me knows that it’s all about the steak. There is nothing more sexy than a perfectly cooked and seasoned piece of prime Texas beef.

Yeah, I know it’s not that healthy, and it can be damn expensive, so I keep it down to one steak a week and I’m always keeping my eyes open for a good deal. Sure you can go to Central Market and get a great strip for $16/pound, but that’s $20 bucks with no sides and not even cooked. I don’t even bother checking the prices at Whole Foods anymore. Which leaves me to my humble neighborhood supermarket–the venerable Disco Kroger. Perusing the pre-packaged meats last week, I found a nice NY strip, bone-in, about 1.25 pounds, for…$4.49 a pound. You read that right. It was discounted w/Kroger Card from $9.49/pound. That, my friends, is a deal. The fruits of my labor are documented below. Before and after…

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I started by taking the steak out of the fridge about 30 minutes before cooking, allowing it to come to room temperature (grilling a cold steak can be tricky). Seasoned both sides (liberally) with kosher salt and fresh ground black pepper. Some people like to throw some steak seasoning on there, or even briefly marinate it, but consider me old-school–basic seasoning only. I got the grill nice and hot, very hot actually, and then brushed on a layer of olive oil to prevent sticking. I put the steak on. The smell and sound of a steak hitting a hot grill–there’s nothing better for a true foodie. This steak was about 1¼ inches thick, so I grilled 6½ minutes on each side for medium-rare. I removed from heat and let rest for about 5+ minutes. This is the one step alot of people skip–letting the steak rest. But it is absolutely crucial because that steak is going to continue cooking for a while after it is removed from heat. By the time you are ready to cut into it, it will be perfect…

And there you have it. Perfectly medium-rare. Tender as a mother’s love. Fellow Houston Foodies, if that picture doesn’t get your “juices flowing”, I don’t know what will.