It has been a long Sunday and we have a Porterhouse Steak that has been marinating over-night in Hawaiian salt, black pepper, and a small amount of Beaujolais.  We are going to grill the steak; high heat, low heat, one turn. About a half hour before cooking, we will dust the steak with a mixture of flour and corn starch, and dry it in the freezer. We will make a few Tomatoes Grilled Roger (recipe here), rice (Uncle Ben’s, in cast iron, on the grill), grilled corn-on-the-cob, and that is about it.  Simple and fantastic.  Will post as we go…

Note: Originally, we didn’t plan to marinate the Steak, but last night got away from us too quickly and thus we have a more flavorful recipe today.

10:20 p.m. update: change of plan- the coals were not hot enough for a quick sear- so:

• Porterhouse: We left the steak over the hot (ish) coals for 12 minutes on one side; flipped the steak, still over the hot coals, and cooked for another ten minutes.
  • The fillet side was cooked medium, but was wonderfully tender, and some was still pink
  • The New York side was perfect- dark, crisp exterior, and red throughout the mide.
• Rice: sauteed some onion, garlic, turmeric, and butter in a small Dutch Oven; added a half cup of Uncle Ben’s and a cup of water- simmered on the grill for about a half hour- was excellent
• Veg: Baking sheet with carrot and asparagus on the grill- a little olive oil, butter, salt, and pepper;
  • Corn-on-the-cob in foil, with Tabasco, butter, salt and pepper- cool part of grill- time is very flexible.
• everything was fantastic.