Better to Burp...: I, Mr Blogger Man, take thee…

It's been 25 years for Mrs. Blogger Man and me…and we’re just getting started. To celebrate our anniversary, in part, I pulled out a few rib eye steaks from the freezer we get from her father who raises a couple beef each year…organic, grass fed Blank Angus, some Alaskan weathervane scallops and a couple of bakers.

First...the amuse bouche (a little appetizer, chef's choice...although "chef" is used loosely here). Alaskan weathervane scallops on toast points with sort of a cilantro chimichurri or a loose pesto type sauce. The scallops were prepared by a quick pan sear with a bit of S&P in olive oil. The sauce was buzzed up in the food processor...a couple of handfuls of cilantro, garlic, S&P, olive oil, red wine vinegar and red pepper flakes.

I didn’t want to do too much to the steaks…I wanted let them speak for themselves, but did want to help it along and heighten the meal.

For me, to cook a steak it has to be on the charcoal grill. Although, I have cooked many steaks using the cast iron pan method on the stove, usually when its raining sideways. Season the steak well, get a dry cast iron pan good and hot on the burner, slap down the steak and sear one side, about 4 minutes depending on the thickness and how you like your steak. Then flip the steak and throw the pan in your 400˚ F preheated oven. Remember, if the steak does not want to come off the pan before you flip it, it’s not ready to…just wait a bit more. This goes the same for any protein regardless of the cooking method. Many people try to force flip a fish or whatever before it is ready to and they end up with a mess of shredded fish falling through their grill grates. Your steak should be ready in another 4-5 minutes while you plate up your garlic-mashed potatoes and grilled asparagus. Remember, it will continue to cook until it is stone cold.

So back to our rib eyes…that we all know is prime rib cut into a steaks. Prime rib is also known as a standing rib roast. I have the steaks out of the fridge for about 15 to 20 minutes. This is important so you so not slap down refrigerator cold steaks on a hot grill. I feel it will just take longer to get the steak up to cooking temperature and will cook more evenly. I liberally rain kosher salt and freshly cracked black pepper on both sides.

I have my coals ready, the grate is clean and it too is at cooking temp. Having hot coals and enough of them will create a crust to seal in the juices…when in doubt prepare a bit more coals than you think you’ll need. Outside air temp and wind will be a factor when the steaks are cooking. The amount of coals you need in the winter will be more than a 75˚ day.

Because I know the steaks will only take a few minutes each side, I have most of the side dishes ready or waiting in a warm oven. Twice baked potatoes…and what the hell, we might as well make it a complete “heart attack on a plate”, so the double baked bakers are made with extra sharp cheese and of course, bacon pieces!

Now class, we also remember to let your meat rest before hacking into it. This will allow the juices to calm down go back to their proper meat room inside the steaks. I have prepared a cutting board with kosher salt, pepper, garlic and rosemary…all minced up together into a paste of sorts. While the steaks rest on this paste…they will pick up a few extra subtle notes, enhance the flavor just a bit, without it tasting like garlic steak. This type of paste is perfect when roasting a full rib eye roast, slather it all over the sides.