Quote:
Originally Posted by Fire Me Boy!
Yep, fairly simple stuff. I like the rosemary idea, and I have an assload of it in my back yard. Gonna give that a try next time I grill. 
I use my trusty 12-inch cast iron for steaks inside (and hamburgers - it's very tough to beat cast iron for a hamburger). Though if I'm doing them inside, I'm doing them sous vide, so all I'm doing is searing in the cast iron. Crank that sucker up on my big burner on high, wait till it gets about 700 degrees, and sear for 1 minute per side... omnomnom. |
Report back on the Rosemary success. We were just in Italy and has steak one night in Florence. Other than a bit tougher than our beef it was salt, pepper, cook over HOT oak coals with rosemary under, olive oil to get better sear, bias cut and serve....Very nice.