Dude Food tuesday: I am a serial griller
I’ll admit immediately that I am a fan of grilling. No, not the kind of grilling the cops sometimes do. Although a lot of people call me a serial griller. That’s because of my passion for grilling things. I just admire that proces of caramelization of meat or vegetables. And those beautiful black strips that the grill brings, just make my heart beat a little faster. And don’t start on me with a grilled matrix pattern, mighty goodness, that’s close to perfection an a dish. 
I am seduced by those grillstripes because it’s close to a commercial for that roasted smokey flavor that grilling brings to your products. DEE-LI-CI-OSOOOO!! I could almost write a song about it as an hommage to the grill: “I.. like cowbutts and I cannot lie. The grillingstripe I can’t deny… etc.” sung in the way that only sir mixalot can do.
Let me get one thing straight, you make the best steak on the BBQ or grilling pan. And making a perfect steak is a staple for every Dude in the Kitchen. It’s like what Black Sabbath is to hard rock music; an incredible strong basis which inspires and brings forth the most beautiful things. After some practice I must confess that I can now produce a steak which is so fingerlicking good, some call it a crime. Hence my nickname serial griller.
There are some fundamentals and small tricks to grill your own steak to perfection and I think that every Dude should know them. So now for those not already ‘in the know’ a simple dish with grilled steak and vegetables. Inmiddels kan ik na wat oefenen een crimineel lekkere biefstuk bakken. Ja, het stukje koe dat uit mijn grillpan komt is zo misdadig lekker, dat ik ook wel de serial griller wordt genoemd. And it’s essential that you hum or sing the Sir Mixalot song when you cook this steak: “I like beefbutt and I cannot lie.”
Grilled steak and vegetables
Ingredients
To grill:
- 250 gr Steak 2 pieces, about 2,5 cm thick
- 1 Eggplant cut lengthwise in thin slices
- 1 Zucchini cut lengthwise in thin slices
- 1 Red Bell Pepper cut lengthwise in thin slices
- 1 yellow Bell Pepper cut lengthwise in thin slices
- 2 big carrots cut lengthwise in thin slices
- Salt n Peppa
- Oliveoil
For the dressing with the vegetables:
- 1 onion finely diced
- 2 cloves of garlic finely sliced
- 1 dried bay leaf
- 1 tsp thyme leaves chopped
- 1 tsp coriander powder cilantro
- 1 tbsp good and coarse mustard
- ½ bottle sweet beer sour cherry
- ½ lime (only the juice)
First some tips to get you better results:
- # 1: Never throw your steak directly from the fridge into your pan. Give that cold meat a good rest outside the fridge (at least 30 minutes), to bring it to room temperature.
- This is essential for a juicy steak packed with flavour.
- # 2: Although it may look like quite an ivestment, do buy a good, cast iron grillpan. Even better: when you can afford it, throw in a couple of coins and buy a Creuset grillpan or something the same quality. I have become quite attached to my Creuset pan and it looks very manly to handle a pan of about 4 kilo.
- # 3: . Ofcourse you have to turn the meat in your grillpan. Use thongs and not a fork to turn the meat. A fork punctures those little holes in you meat and gives an escape to all that juicy flavors. Using a fork with your meat is like saying: "Bye, bye, soft and moist steak; hello, dry and tasteless meat.
Making the sauce:
- Cook the onion in a frying pan until glazed. Add bay leae and thyme and let it simmer for about two minutes
- Add the beer and limejuice and stir in the mustard and corainderpowder. Bring to a boil again and let simmer for a minute or two. Then turn off the heat under the sauce.
Making the perfect steak:
- Heat the grillpan (no oil) on a high heat
- Rub the steak good with salt'n peppa and then rub them with the oliveoil. Let them rest for a couple of minutes in clingfilm or a small plastic bag. Prep a plate with tinfoil on which you let the steaks come to rest after the grilling
- I like 'me steak' best if it's between rare and medium rare, so this is how I cook it. When the first smoke leaves the grillpan, put in the steaks and sear them for 2 minutes on each side. Turn them with the thongs. After four minutes (2x2) get the steaks from the pan and pack them in tinfoil for a brief five minute rest. Continue grilling the vegetables.
Grilling the veggies:
- Take a small brush and brush the veggies with oliveoil. Grill them in the grillpan
- It only takes a few minutes to grill the veggies so turn them after a minute or two
- Plate up the vegetables and pour them with the reduced sauce. Serve the hero of this dish, the perfect steak next to the veggies.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
6 comments on “Dude Food tuesday: I am a serial griller”
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Grilled food tastes amazing and this meals looks delicious. A great way to cook meat and veggies!
Cheers,
Rosa
Thanks. IMHO it’s the BEST way to cook meat and veggies, hehe…
I am a serial griller….could you please arrange for this to be printed or embroidered on aprons….I need at least three!!!
Great gift for the Hubbie indeed, those aprons. No copyright (yet), so use it for your own amusement 😉
Not bad Tom but a 250 gr steak equals about 8 oz US weight and 2.5 cm equals about 1 inch US thickness. What happens if your steak is a different weight and size or you are using a different cooking method (not cast iron grill pan however I do use Lodge cast iron, Le Creuset enameled cast iron, All Clad stainless steel and European induction hob with convection oven)???
The only way to truly know when your steak is done to your preference or the people you are cooking for is to take the internal temperature. Thermapen® is made in UK is made for professional chefs and kitchens and costs $96 USA has a needle thin probe and gives you a full reading in less than 3 sec. ±0.7°F (±0.4°C) accuracy and can be switched between fahrenheit and centigrade. Medium rare steak reads 130-135°F or 54-57°C after resting and is bright red and warm in center. My steaks have become so much better and with consistency since I started using a Thermapen®.
Of course you could always Sous Vide cook your steaks to a perfect 130°F or 54°C temperature as your steaks will never over cook with Sous Vide. Then all you need to do just before serving is to quickly sear the grill marks on the steaks. You can also Sous Vide cook the vegetables to perfect temperature and then quickly add the grill marks just before serving. Sous Vide food will last 1 year in freezer so you can Sous Vide cook it, freeze it the in vacuum bag and then for weeknight dinner or when unexpected guests arrive just defrost and finish grilling, frying or broiling for exterior texture and color.
Quite a story, Ken.
I have these kind of thermometers too.
But when I want to have a perfectly cooked steak I just ask my butcher to cut the meat 2,5cm thick (about 250gr). Problem solved.