Ok, I've let my blogging responsibilities slip recently. What better way to get back into the swing of things with steak. I bought these babies a few weeks ago. This was my celebration dinner after I ran the Philadelphia marathon. I have been wrestling with some knee problems over the past couple of years and unfortunately my knees sort of failed me during the race. I finished the marathon but my time was horrendous. That being said, after the race I had steak on my mind and these are what I came up with: ny strips.When preparing any steak I always suggest salting them ahead of time. I typically put a fairly thick coating of kosher salt on the meat and let it sit for about an hour. After that I washed them off, dried them off, and tossed them on the grill over direct heat. 4 minutes on each side was all it took.
Recently, I've also started serving my steaks with garlic butter. To make it, I take a stick of butter at room temperature and mash it up with a fork. Next I add in a couple of cloves of crushed garlic and mix that in as well. Next, take some aluminum foil and form the butter into a log shape and place in the fridge to firm up. Once the butter has set you will be able to slice off little discs. Put a big honkin' piece of the garlic butter on your and your stomach will thank you.
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