Grillin' and Chillin'

(Your guide to grillin' a perfect steak)

Okay listen up bachelors this one is for you.

I know gettin' a good meal cuts into your beer fund, and entertainment unless your dining at Mom and Dad's, but if your going to make it in this big ol' world here are a few thing that you need to know.

1. Good food is obtainable from your local grocer, and at a much cheaper price than at a fast food

joint.

2. Your grocer also carries beer, national brands to local favorites that are much cheaper than in

a restaurant.

3. You can do this, and it is well worth the effort and time. (it will also impress you friends)

Ingredients:

2 ea. Rib Eye Steaks (one for you, and the other in case you fuck up)

(let me give you some pointers on this because there are Rib-Eye Steaks, and there

are Rib-Eyes that are crap "cut too close to the end")

Note; A good Rib-Eye Steak has a noticeable edge of fat on one side, not to thick about

3/16" of an inch is just right. Then look at the meat itself, you should see fine marbling

inside the structure of the meat. This marbling will add flavor and assist you in creating

great steak by lubricating the muscle tissue while it cooks to keep it moist. (Also fat taste

good.)

Rib-Eye is one of the best steaks for beginner cooks because it contains plenty of

intramuscular fat and so feel juicy, in the mouth, even if cooked a little too much.

(nuff said)

Cooking selection: Look not all of you have nice gas or charcoal grill at home, this doesn't mean that you can not cook good tasting steak. To tell you the truth boyz the best method for cooking a Rib-Eye Steak is to pan fry it. (Gospel there, it's even in the red letter text, check it

out)

But what you do need is a skillet that can take the heat, and we are talking about cast iron. Yes, head down to your local department store and pick up a 12" beauty to do you biding. Bring it home and season it in the oven by pouring a table spoon of vegetable oil in it and putting it in a 400 degree F oven for 30 minutes. (turn on the fan you'll need it) what you'll end up with is a pan with a natural like Teflon coating, and mass to volume ration that is perfect for cookin' steak.

Okay your ready to get some groceries down you neck I understand, but you need more than a steak for ingredients . . . . read on.

1 ea. Clove Garlic (minced) I mean fresh garlic and as fresh as you can git it.

1 ea. Teaspoon kosher salt. (iodized salt is good, but get yourself some kosher salt boy, damn)

1 ea. Tablespoon Fresh ground black pepper (if you don't have fresh pepper corns then go git some at the local market, bulk is cheapest) Grind 'em, crush 'em with a hammer in a plastic bag, whatever, but fresh is best.

1 ea. Tablespoon olive oil. (vegetable oil is fine)

Your close don't give up now mister. (Glory awaits)

Place the steak on a plate and let come to room temperature for 1 hour, yes it will be okay. Cover with a paper towel to keep the flies off.

Rub steak with olive, or vegetable oil, season with salt, pepper, and minced garlic.

Remove cast iron skillet from oven (450 degrees F) and place on med. high burner.

Place steak in pan and sear on each side for 1 minute, "Do not move steak while cooking". (time it).

Once complete on each side, place pan and steak in oven for 2 minutes on each side. (Flip with tongs) Remove, steak from oven, interior temperature should be no more than 140 and no less than 130 degrees for medium rare. (That's right scooter you need a meat thermometer)

Serve this bad-boy (10-16 oz) with an ice cold beer, and a baked potato, oh and corn on the cob if you have it.

Now if you need any assistance with this PLEASE contact me, and I will come over and lay claim to that second steak.

Enjoy !

~Pleasant Hill Billy~