OK - I cooked two steaks this weekend so here they are (sorry for the crummy smartphone pics - it was getting dark):
I started with a simple one - this was a medium-sized bone-in rib-eye steak.
There's nothing on this steak but EVOO, Hy's Seasoning Salt and cracked black peppercorns. In fact, I would have just lit a chimney of charcoal and used one of my Outlaw's cast-iron grates, but it was getting dark and ist would have been too much trouble.
This is half-done.....
And here's the finished product, once again on the vintage GrannyWare plate (circa. 2007
This steak was thick enough but it cooked quite quickly and shot past medium-rare in a flash. Even so, the medium and medium-well parts were still great. This steak didn't even make the table, as you see.
And now - Steak # 2. This was supposed to be a London Broil but I had that steak for lunch. It wasn't pic-worthy anyway. And the store was all out of them so I had to try something different.
The supermarket butcher looked at me like my head was on fire when I asked him to cut me a thick sirloin steak. He also cut it too thick (2 1/2 " instead of 1 1/2 ") but the smaller piece was still good. This is the smaller piece, with Lone Star steak rub and more ground pepper.
And halfway done again.....
I don't often put barbecue sauce on my steak and I only had one that worked well with beef as the others were too sweet. (Yes, it's from a Christmas gift of Tony Roma's sauces). I figured I'd doctor it up a bit so I added one teaspoon of the Worcestershire sauce. and 3 teaspoons of Denzel's Dangerous Goods hot sauce. The result was just right - not too hot, but with lots of habanero and roasted garlic taste.
Here it is finished.
This steak was for lunches, and it turned out a perfect medium-rare. It also sliced very nicely too.
Well, the party continues, so I'm sure I'll have one or two more to post soon.