Meat-henge

Meathenge

“That’s gonna need its own post.”

That was about all I could get out of my mouth when Mike proudly showed me this beautiful slab of beast, a cowboy steak he brought home for us from Ottomanelli & Sons on Friday night. We usually go grass-fed with our meats, but frankly, I think he just couldn’t resist this steak. Can you blame him?

mammoth

We joke about Mike being “the steak whisperer” because whether he grills outdoors over hardwood or uses the cast iron skillet indoors, his steaks always turn out perfect. His seasoning method is simple – lots of kosher salt and a bit of olive oil (we have recently stopped seasoning with pepper before grilling because the pepper tends to get bitter on the grill). This steak was easily 2 inches thick, so he grilled it on the first side for 10 minutes over the hottest part of the grill, then flipped it and grilled it on the second side for another 5 minutes. After 15 minutes on the grill, he brought the steak inside and let it rest for another 15 minutes, squeezing a bit of fresh lemon juice over the meat before slicing.

My creation

To accompany the steak, Mike grill-roasted some potatoes and onions, and I chunked up some heirloom tomatoes, seasoned them with salt and crumbled a little soft goat cheese on top. We opened a bottle of 2003 Chateau Lanessan “Delbos-Bouteiller” Haut-Medoc with our meal, a lovely wine with lots of dark fruits and spice. Not a bad way to kick off our long weekend.

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