I am woman, hear me roar!
I BBQ’d a steak for the first time in my life last night ^_^
~I~ grilled me a 1″ thick prime rib steak on the bone, yes sirree.
I really should’ve taken pics, it was food p0rn-worthy. Mom had bought 4(!) HUEG LIEK XBAWX prime rib steaks, on the bone, that were on sale on Tuesday for $20. These things were behemoth caveman-sized steaks, I tell you!
As I mentioned yesterday, what I did was: in a baggie, cuz that’s what my steak was residing in, I poured in a couple glugs of olive oil, a couple of generous pinches of kosher salt, obscene amount of freshly ground pepper, strips of zest from one lemon, fresh rosemary, and fresh thyme. Knotted the bag back up, massaged everything around a bit to evenly distribute things and then threw it all back into the fridge.
About an hour and a half before we were ready to make dindin, I pulled the steak out of the fridge and plopped the baggie into a container on the counter to come up to room temperature.
While the meat was coming up to temperature, The Hubbs and I set out to the Hillhurst Farmer’s Market to visit some friends from Urban Sunflower Market Gardens. This is J & Miss R‘s first year at the market and only their 3rd week presenting. By the time we’d arrived, they had already sold out of a few things, but lucky for me, they still had radishes! I lurvs me some radishes these last couple of years. The cool thing about these radishes is that they’re not your normal pink ones. Oh noes, they are not! They’re Easter Egg radishes! Multi-coloured for your eating enjoyment.
Radishes in hand, we roamed around the rest of the Farmer’s Market to see what was on offer. From one stand, I finally found some REAL garlic! This stuff ~smells~ like garlic! I am so incredibly thrilled! I’ve been so irked by the fact that every grocery store I go to, the only garlic they sell is from China and the stuff smells like nothing and TASTES like nothing, so I end up using half a bulb just to flavour my recipes. I like garlic as much as the next girl, if not more, but this is rather ridiculous. I want ~real~ tasting garlic! I just hope the fridge doesn’t get too stinky leaving them in the fridge intact as they are.
The Hubbs thought that the garlic were leeks at first because of the greenery still attached to them and I will admit, they do look like leeks, but they’re not. I think I might make a creamy potato-garlic-top soup with the greens. But being that it’s the middle summer and the temperatures are starting to soar again, I might have to just chop off the greens and stash them in the freezer for sometime later when it can be enjoyed by not just us, but perhaps my parents, as well… we just can’t finish a whole pot of soup between the two of us :/
Doing our round of the market, we ended back up at our friends’ stall to say hi to J, as he was roaming around visiting with other vendors when we’d arrived. Before departing, Miss R presented us with an awesome bag of their Honey Gingersnaps as thank you for coming to visit them at the Market. It was so sweet and they totally shouldn’t have. I was thoroughly touched… and now I haz gingersnaps to go with my Earl Grey tea stash that I’ve finally replenished ;D
But back to my steak…
Upon arriving home, I had The Hubbs set up the little hibachi, which btw, I am absolutely in love with. I’d forgotten how awesome a workhorse this little guy is. He set up the picnic table from the back of SAM on the deck, set up the hibachi with the little propane tank and set it on high to preheat so we could clean the bugger. Once the grates had been thoroughly scraped clean, we left it alone another 5-10 minutes to come up to temperature again before grabbing the meat to set aflame.
While the hibachi was coming back up to temperature for the second time, I made a quick little tomato salad with extra virgin olive oil, a generous pinch of kosher salt (I’m really liking the kosher salt action now that I’m using a little recycled honeypot as a salt container), pepper, some dried basil and dried parsley and then set it aside until time for eating.
Once my preheat time had expired, I set the temperature to medium, cleaned off my steak of any bits and pieces from the marinade and plopped it on the grates for 5 minutes, rotating the meat 90 degrees halfway through. After 5 minutes, according to my handy-dandy iPod touch (Lame! It was the only timer I had on hand that was portable!), I flipped the steak over and reset the timer for another five minutes and again, after two and a half minutes, rotated it by 90 degrees.
After the ten minutes of cooking, I took the steak off the flame and let it rest on a chopping board. While it was doing its thang, I drizzled some of my really nice extra virgin olive oil overtop along with the squeezings of half a lemon. I wasn’t quite sure how lemony the juice would be on the meat, so I was pretty reserved with my squeezing action.
I have to say, I made the best steak I’ve had in a really, really, REALLY long time. It was a perfect medium rare, nice and juicy and I loved the lemon juice on the steak, the flavour just brightened up the meat. As I was eating, I kept squeezing more lemon onto my half of the steak, The Hubbs was content with how the steak was presented to him and needed no further adornments. I also had a little chunk of blue cheese to go with my meat, but that’s only because I can, not because it really needed any more flavouring — just keeping my eating options open.
It looks like I may be in charge of cooking up the big caveman-sized steaks from now on ^_^ *Rawr!*