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Recipe by:
Shannon Hayes
Courtesy of Sustainable Table ® Description:
No summer would be complete without a barbecue dinner of grilled steaks and fresh salad from the garden. Below are basic, no-fail techniques for ensuring your place as the neighborhood grill maestro.
Cook time: 2 hours Ingredients:
2 organic/sustainable steaks, preferably 1 ½ inches thick
Coarse salt and freshly ground black pepper
Directions:
Sprinkle the steaks liberally with salt and pepper. Bring the steaks to room temperature while you prepare your grill.
Heat the grill so that one-half is hot and the other half is just warm. Lay the steaks on the hot half of the grill, and sear until well-browned, about 2 to 3 minutes. Turn, sear until well-browned, and move them to the warm side of the grill. Grill them 5 to 10 minutes longer, or until they’ve reached the desired doneness (120 degrees for rare, 135 degrees for medium).
To gauge the temperature, insert a meat thermometer into the side of the meat rather than the top, being sure not to get close to any bones. When the steaks have reached the right temperature, remove from the grill, tent with foil, and let rest for 3 to 5 minutes before serving. Other Options:
Reprinted with permission from The Grassfed Gourmet Cookbook by Shannon Hayes (Eating Fresh Publications 2004) Recipe Number 70 added on 2006-10-17
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