To me, there is no manlier meat than steak. It just so happens that I bought some USDA Prime ribeyes last week, and decided to cook one up for the throwdown.
The steak started at just shy of 17 ounces. I dusted it with kosher salt, and put it on a rack in the fridge overnight to pull out some of the water near the surface. Getting that water out enhances the flavor, and more importantly, helps create a nice crust when you grill the steak.
After the overnite mini dry aging, my steak weighed about an ounce less and had a nice, deep red color.
Then, on to seasoning. The steak was already salted, so all I needed was some fresh cracked pepper. That's it. That's all a prime steak needs, IMHO.
I got a good, hot fire going in the 18.5 OTS, and put the steak right over the hot coals for a hot and fast cook, aiming for medium rare.
I went by the "feel" method, which usually works for me, to know when the steak was done to my liking. I got a nice even crust, and no farking Steven Raichlin grill marks.
And then the moment of truth. After a proper rest, the first cut. Nailed it!
I think I got all the farking special rules covered this time. But, who knows.
CD
