Steak It Is

I love a good steak. What I don't like is the mess of a grill. I just can't see paying outrageous money for a piece of metal with grates on it in a propane tank. And to make matters worse to clean up that mess after you use it. Everyone says well you just wait till the next meal and burn it off okay well that's all fine and dandy but it's the greasy mess that you have to clean up that turns me away. I would just assume you say cast iron pan on the stove but the smoke in the house sets off the alarm. We kid around saying that they know I'm cooking when that happens. When it's nice out I take a new wave cooktop outside and put a cast iron pan on it after sous viding the steaks. But since I'm in California visiting a friend and they have a grill, they allowed me to try a recipe that I had bookmarked. Thanks you guys for letting me create the mess at your place. 

https://www.foodnetwork.com/recipes/rib-eye-steak-recipe-1942582

I created my own steak rub of brown sugar, Himalayan salt, pepper, garlic powder, Lawry's seasoning salt, regular salt and paprika. I took 1 lb ribeyes, cut them in half and rubbed them with the seasoning. Then I put them into a 9 x 13 baking dish and covered with plastic wrap overnight.

The next day I took them out about an hour before grilled time to let them try and come to room temperature. I cooked them for about 6 minutes per side trying to follow the guidelines in the link and then put them into a large throw away aluminum pan covered with foil until everyone arrived a short time later. They were seasoned beautifully and tender.

My husband and I have been looking at grills that have griddles instead of grates and as long as nothing can fall down to the sides I might be interested in something like that. Moaby clean up would be easier.

For now, have a great day and a better one tomorrow.