Gas Grilled Steaks Served with Leeks

 

* We linked this page at the Hearth and Soul Hop at Hunger and Thirst *

While Dude2 has convinced me that charcoal is the way to go, I don't think I'm willing to let go of my very nice Weber gas grill.  I'll probably end up getting a small charcoal grill in addition, but in the mean time I was determined to perfect grilling steaks with my gas grill.

Have you ever had a $25-40 steak at a nice steak house and wished you could cook a steak like that at home?  Did you ever decide to splurge on a $15/lb (or more) premium steak at the store only to be disappointed with the results?  Well, that was me and I had almost given up grilling my own steaks.  Thankfully, Dude2 showed me the way; even though it was torture for him to cook with gas : )

The secrets to success with a gas grill are:

1. Buy a nice thick steak (1" - 1.5"), grass fed of course
2. Get your grill as hot as possible
3. Thrown in a piece of lumpwood charcoal* for adding a smoky flavor
4. Sear both sides and then remove to indirect heat (instructions below)

* Note, I said a piece.  Don't attempt to do all charcoal in a gas grill unless you properly convert it by removing all the gas line equipment.  It's probably a good idea to remove the charred wood after each time you use too. That's my disclaimer.

T-Bones with Charred Pineapple

It's really getting to be grillin' weather out here, and I've got the bug big time.  One thing that doesn't get grilled by most people nearly as often as it should is pineapple.  When you get this right, it's like a big, juicy piece of candy.  The charred outside is reminiscent of toasted marshmallows, and the ultrasweet, juicy interior is a completely unique experience in the food world.  I highly recommend grilling the next ripe pineapple you come across.

Southwest Steak and Shrimp Fajitas

My wife and I are both from the southwest originally, so occasionally we need to take a little culinary trip back home for nostalgia purposes. Today I put together some steak and shrimp fajitas on homemade whole wheat tortillas for just that purpose.  I served it with some charred zucchini slices, pico de gallo, sour cream, and a Mexican beer for the full effect.  It was a good way to use up some leftover steak from last night too, without getting repetitive.

Menu for 2/27/2011 -- Porterhouse steaks with smashed beet salad (Dude2)

* We posted this recipe over at Hunger and Thirst for Life This is a great blog on traditional foods and foraging. *

Today I decided it was time for some primal cuisine.  Beefy grass fed porterhouse steaks, brazenly seared over open flame then slow roasted in the smoke of a downed pecan limb, served with charred, smashed beets and greens and a robust malbec wine.  It was delicious.  Here's what to do:

Grilling Steaks, Dude2 style

I just returned to Missouri from a quick trip to New Mexico, where I had the opportunity to demonstrate the way I grill grass fed meat for Dude1. I can't really claim credit for the method, as I learned it from The Farmer and The Grill (another good cookbook), but I did have to adapt my style a little for different equipment.

I generally grill exclusively on hardwood lump charcoal, but Dude1 doesn't have such a grill yet. He does have a fancy gas grill though, so we did a little experiment to recreate the smoky, fiery atmosphere that my steaks usually cook in on his gas grill.