Happy Independance Day!! Steak and Eggs for breakfast!

Happy Independence Day Everyone!! There's is no other holiday more closely associated with BBQ than Independence day. well maybe Memorial Day. Today Jen, Chelsea and myself are headed out to our cousins in Holbrook Long Island. I plan on bringing ribs so I wont blog it today but since I am making ribs I might as well use the embers for something brunchy.

I know my favorite brunch time menu is a simple Steak and Eggs and there's nothing more tasty than a nice charred steak that's still blushing pink inside. On today's Independence Day menu Steak and Eggs!!

Software:
Skirt Steak
SnP
Eggs

Succotash Side;
1 Tomato Diced
2 Ears of Corn De cobbed
1 Small Red onion Diced
1 Cucumber Diced
1 Sprig of parsley chopped
1 tablespoon of Extra virgin Olive oil
SnP

Hardware:
Coal
Cherry Wood Chunks
Weber 7416 Rapidfire Chimney Starter
 Lodge Logic 8-Quart Pre-Seasoned Cast-Iron Camp Dutch Oven

So start off by getting your steak out  of the fridge and covered in room temperature. Get your chimney starter going with a full load of coals.

While waiting for the chimney start to warm up the coal I thought why waste the heat. I stacked corn on the top of the chimney start and rotated every few minutes until nicely charred then set aside to cool.

What am I going to do with charred corn? Succotash baby!  as the corn cools, the coal warms, and the steak warms prepare your succotash. Dice up a tomato, cucumber, and red onion and toss with Extra virgin olive oil and SnP. Set aside.

Once the coals are ready lay them in your grill. I have a wonderful Lodge Logic 8-Quart Pre-Seasoned Cast-Iron Camp Dutch Oven that is fully made of iron and wonderful when you're just doing some grilling for 2-3 people and you want want to bother with the mess of a full grill. Its great for hibachi style eating when you want to make a few skewers and or a steak. Its perfect for camping and tailgating I love it.

I normally propose setting 2-3 zones of heat from direct to gradually indirct. This time however just keep the coals even and full. The meat is only an inch thick so it wont take too much time to cook through with direct heat.

Lay out your coals and set your grill top. As it warms up this is a great time to clean it with a bristled brush and lube it with cooking spray or oil.

Once supert hot 10 minutes I peel my corn and charr it on all sides and set aside.

Wait about 15 minutes for the grill to reheat and SnP your steak and lay them on. 2-3 mins per side.  And set aside covered to cool off.

Take a Bundt Pant or a bowl with a smaller bowl inside upside down and shave the kernals off your corn.

Toss the corn into the succatash mix and garnish with some chopped parsley and set aside.

Set an iron skillet atop your grill and warm with butter. When hot 4 -5 minutes drop your eggs and SnP.

Remove your eggs and add your succatash. Slice up your steak and serve it up ! Happpy Independance Day everyone get your brunch on!

Bring on the Meat ... and Metal!

Today was a great day. We had a nice visit to Chelsea's great grandmother and spent some time with my brother and sister. I can't honestly say I worked up an appetite to justify a nice steak but who needs to justify a nice homemade steak.

To save a couple of bucks I went to the local BJ's wholesale club to pick up an entire rib eye. I then went home to trim the fat and slice up 1 1/2 inch steaks and froze the unused portions.

For my steak I took one portion and kept it real simple, Meat and Metal.

Hardware:
Lodge Logic 12-Inch Pre-Seasoned Skillet
Oxo Good Grips 12-Inch Stainless-Steel Locking Tongs

Software:
 1 1/2 inch Rib Eye
SnP (Salt and Pepper)
Garlic butter (minced garlic nuked with unsalted butter)

I take the steak sprinkel it generously with salt and fresh cracked pepper and a drizzle of canola oil on each side. Let it sit out covered for an hour to get to room temperature.

Heat the cast iron skillet on your biggest burner for 5-7 minutes high. If you happen to have a cast iron grill you can use this as well.

Place steak on the pan for 4 minutes per side, rest 5 minutes and slice them up (For Medium Rare). If you want perfect grill marks place your steak and a 10 o'clock angle for 2 minutes then 2 o'clock angle for 2 minutes for nice cross hatches. Slice a dollop of garlic butter on top.

It's super important to let the steak rest for 5 minutes so once you cut into it the juices won't rush out of the meat and render your protein dry. The 5 minutes will let the internal juices settle and stay in place when you unleash the carnivore. Enjoy your meal it doesn't take a pimp to eat like one.