I haven’t posted one of these puppies since I started this blog. We’ve eaten at some mediocre restaurants recently, nothing worth blogging about, so I thought I’d mention this bit of bliss. When I go to a steakhouse, they’d better offer up a rib. Went to Peter Luger’s once and the only cut they offered was Porterhouse. What??? So many friends told me it was the best steakhouse in the country….NOT if they don’t have a rib steak. Look. Steakhouses are very pricey. Why shouldn’t I get exactly what I want? By the way, their Creamed Spinach was “to die for”. (Imagine hearing that with a New York accent).
Anyway. if you buy right, season well, and know your grill you can enjoy this sweetheart at home. No need to take a second mortgage.
This rib was choice, not prime. See the nice marbling? Good piece of “deckel” on the outside? Seasoned with a quick spray of evoo, kosher salt, ground pepper and roasted ground garlic. Perfect goodbye meal to my MHP grill of 25 years. Preheat to high. Go to hot spot. 3 minutes and flip, 3 more and flip and rotate. 2 minutes and flip. 2 more and remove. That’s my grill. Uncovered. Boy will I miss my grill when I move next week.This delightful meat should be served with creamed spinach. A big chunk of Iceberg lettuce should be served with a Chunky Blue Cheese dressing. Sliced Heirloom tomatoes, when available, should be included. One pound steak is perfect for one person. Small person? One pound. Big guys? Well, you know. Precede the meal with a Martini or a Manhattan . Accompany the steak with a big red. Doesn’t have to be expensive or any specific grape. Should be over 13 1/2%. This is a great meal at home and can be as delicious as any steak house.
JoshEatsandDrinks 