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In Reply to: Loaf... posted by RobG in CT on June 15, 2011 at 11:38:27:
A 2 pound ribeye steak about 2-3" thick, pounded with a meat mallet just a little to open up the fibers and marinated with salt, pepper, garlic, tuscan herb olive oil and 18 year old balsamic. Seered on a screaming hot grill with some hickory smoking on the side. Turn frequently til that nice caramel char is on there and set on the cool side of the grill til med rare. Rest and served up with fried potatoes and onions scorched and toasty in a grill wok. Potatoes and onions done on the grill in one one those grill woks is (I know it's basphemy) maybe better than the cast iron skillet. Toss in fake butter or melted real butter before throwing in the pre-heated wok....awesome. Macaroni chicken/veggie salad also.
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