Grilling During a Storm

This "steak on a stick" started outside on the grill...but a big wind storm kept blowing out the flame, so I had to move it indoors under the broiler.

Top Dinner Request Lately....

My 8-year-old daughter has requested steak every night this week. She finally received her wish last night. I did another skewered version. It's a quicker preparation time than a full steak.

Steak on a Stick

Instead of grilling up rib-eyes the usual way, I diced them up and put them on skewers. Lots of salt, pepper and garlic seasoning and..wow. I'll be grilling with this method again soon. Much easier to control the done-ness.

Early Grilling Season

After a day of threatening skies, the late afternoon turned rather nice in Boise yesterday. I fired up the grill for a rib-eye dinner. I set the grill for 300 degrees and warmed these extra-thick cuts up for about 20 minutes. Then I took the steaks off the grill and cranked up the heat to 400, seasoned the meat and made sure there were pretty grill marks by the time they were medium.

Steak-Onion-Pepper Sandwiches

Leftover steak = steak sandwiches the next day. Saute onions and bell peppers in a tiny bit of oil, then warm the sliced steak. Served up on buttered and toasted hamburger buns along with a piece of cheese.

Lucky Steak Day

What a lucky find! Rib-eyes with this perfect marbling in the bargain bin at Fred Meyer. These will grill up nicely.

BBQ Steak- Two Rounds of Grilling

Our family doesn't hesitate to fire up the BBQ any time of year. It just takes a little longer to cook the food in the chilly weather. Above is a rib-eye steak. I usually turn the gas grill on to about 225 degrees and put the steaks on to warm them up before really grilling them. That methods seems to help get rid of that strange overdone gray zone that usually shows up along the edges. Warm them for about 20 minutes, remove from the grill and turn up the heat. Add seasonings and cook to your level of perfection. We like pink, but not red.

Cheese Steak Sandwiches

I had leftover steak from last night, so I turned it into cheese steak sandwiches for dinner today.

I sliced up the steaks like this. I sauteed sliced onions until just browned and limp. I took the onions out of the pan and tossed the steak in to warm it up. I sliced a baguette lengthwise - one that I had in the freezer.

Top with onions and slices of Swiss cheese and then run it under the broiler for a few minutes.