I had 2 beautiful strip steaks that I wanted to grill. So I set up the grill and lit a fire hoping to get everything done before it got dark and cold! I threw a chunk of wood on to supply a little more smoke for the veg.
I oiled the steaks and seasoned with salt and pepper as well as oiling up the cauliflower and seasoning it with salt, pepper, and smoked paprika. I washed up a couple of yukon gold potatoes and oiled and seasoned them up as well.
When the fire was ready, I got it to hold steady at 300°F and put the cauliflower on the grill. I figured I had about 40 - 60 minutes before it was cooked through and delightfully smokey. I figured the taters would take about the same amount of time. They would not fall apart, but get crustier, which is a lovely thing in its own right!
When the veggies were done, I opened up the vents to get the grill hotter, and got it up to 400°F pretty quickly. I put the steaks on the hottest part of the grill and set a timer for 6 minutes. After 3 minutes I rotated the steaks 90° for cross hatching. At the 6 minute mark, the steaks were flipped and rotated again at the 3 minute mark. I then took its temp and the internal temp was only about 100°F. So onto their sides the steaks went in 1-2 minute increments. The grill was getting hotter as the lid was open so a good sear was happening on the edges. After that I took the temp and it was 120°F, ok getting closer to medium rare. I put the steaks back on the very hot grill on the less browned side for another minute or two and voila! Perfect 127° that will rise to 130° as they sit.
The steaks were excellent, I know I usually do sous vide for steak, but I wanted to grill to wake up my grilling chops, if you will.
They were tender, flavorful, nicely seasoned, and quite delicious. Nothing like meat and taters for an Easter/Passover Dinner.
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