This is my first ever blog. And this is my first ever post in my first ever blog!
As my mission is to build a large, impressive cache of recipes for the infrared grill - I'll start with one of the most basic. Steak!
In this case, New York Strips, about 1" thick.
Allow the steaks to come to room temperature (I leave out about an hour).
Season however you like. I usually rub both sides with a little olive oil.
Then I season both sides with Kosher salt, coarse ground black pepper and garlic powder.
I add some red pepper flakes to one side only.
Prehead the infrared burner for about three minutes (that's all it takes, really!).
Then, with a watch with a second hand, I start grilling.
90 seconds - then rotate 90 degrees and don't touch for another 90 seconds.
Then flip over - 90 seconds - rotate 90 degrees - 90 seconds.
That's three minutes per side for a beautiful medium rare NY strip with wonderful seared marks on both sides.
As my mission is to build a large, impressive cache of recipes for the infrared grill - I'll start with one of the most basic. Steak!
In this case, New York Strips, about 1" thick.
Allow the steaks to come to room temperature (I leave out about an hour).
Season however you like. I usually rub both sides with a little olive oil.
Then I season both sides with Kosher salt, coarse ground black pepper and garlic powder.
I add some red pepper flakes to one side only.
Prehead the infrared burner for about three minutes (that's all it takes, really!).
Then, with a watch with a second hand, I start grilling.
90 seconds - then rotate 90 degrees and don't touch for another 90 seconds.
Then flip over - 90 seconds - rotate 90 degrees - 90 seconds.
That's three minutes per side for a beautiful medium rare NY strip with wonderful seared marks on both sides.
