Steak on Grill - a Thick Steak
I woke up this morning, was hungry and decided that I needed to cook the steak I thawed out the other day.
I think it is just a new york strip steak, but it looks like a small roast. It's pretty big. I went out to the garage and started my grill on high. Set the timer for 10 minutes, so it had time to heat up full heat. I set the timer, because I have a tendency to be forgetful.
I thought an onion, grilled on the grates might be a nice addition, so I sliced an onion fairly thick and set it next to the steak. I did not add salt to the steak. Mostly because I forgot.
I am definitely not a morning person.
I did not realize until I started posting the pictures, that my grill was not on high. It was on middle heat. Almost a three. The grill goes up to five, but, today, I grilled that steak for twenty minutes to start, then, I flipped it over for a few minutes.
I was mainly hoping to cook it through, get my grill marks on it, and then, cook briefly on second side, for closure of the cooking process.
My onion was almost burnt to a crisp, and the steak looked like it had very good grill marks. The fat on the sides had cooked to a hard crisp.
Then I flipped it over, and moved the burnt onions to the top of the steak and let it cook for a few more minutes. The internal temperature was mid 150's at this point.
Then, I brought it in the house and let it rest. After a few moments, I sliced off a piece and tasted it. It was moist, and flavorful. Not too done, not too undone. I gave a small piece to my dog, but the dog was more intent on getting it in its stomach than in savoring it...