Recipe: No-Labor Day Steaks
I've been barbecuing so much this weekend that my skin smells smoked, even after a shower. There is nothing better than a grilled steak over charcoal or hard wood, but I'm grilling the steaks on my gas grill to give myself a break. Besides, it's Labor Day, we're supposed to relax, right? A gas grill is far easier to deal with then charcoal and wood chips.
Yield: 2-4 servings
Time: 20 minutes
Cost: varies according to price of steak
- 2 T-Bone Steaks
- Extra virgin olive oil as needed
- 1 ripe, large Michigan-grown tomato
- 1 sweet onion, such as Vidalia
- Fresh basil leaves
- 3 tablespoons crumbled blue cheese
1. If time allows, let steaks come to room temperature. Lightly brush both sides of steak with olive oil; liberally season with kosher salt and freshly ground pepper.?
2. Prepare one side of charcoal or gas grill to highest possible heat; prepare the other side of grill to medium-high heat (400 degrees).
3. Slice tomato and onion, lightly season with salt and pepper, and arrange on a platter. Drizzle with olive oil, garnish with basil leaves and sprinkle with blue cheese.?
4. Oil grill grates. Place steaks on the hottest side of grill and sear for 1 1/2-2 minutes on each side. (To create a diamond pattern on the meat, rotate 45 degrees after 1 minute.) After searing meat, move steaks to the cooler side of the grill and cook to desired level of doneness. (For medium rare, about 3-4 additional minutes per side.)? ?5. Allow the steaks to rest 5 minutes then serve with tomato salad.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 5, 2010.