Quote:
Originally Posted by The Dad Fisherman
Make a fire, then let the flames die down to where its just super hot glowing embers...fan off the white ash with a paper plate then lay the steak right on the embers....
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That there is called a "cowboy steak", and man is it good.
Take the steak, rub it with extra virgin olive oil, sprinkle with salt & pepper (or Weber or McCormick seasonings). Let it sit at room temp for 20 minutes before grilling (equates temp between inside and outside of steak, so that you can cook the middle to desired doneness without burning the outside).
Cook outside over natural lump charcoal (which is nothing but pre-burnt wood), not briquettes which have artificial fillers. And never light the wood or charcoal with lighter fluid.
My favorite non-seafood meal. Best with corn-on-the-cob, also cooked over wood or charcoal, and of course an ide cold beer. Me thinks that's what I'm having tonight...