The Daddy of All Steaks!
The Thrill of the Grill!
Small portions of animal meat can be a nourishing part of any persons diet. Red meat, in particular, is one of the few foods possessing all the essential amino acids. Amino acids are the building blocks of protein. We cannot make them, they must be ingested. Through food combining a vegetarian can obtain all of these nutrients, but a small piece of red meat is an easy way to get them in.
In Traditional Chinese Medicine (TCM) Beef is known for its ability to tonify qi, blood, and yin. In general the ancient Chinese medical texts cite that it enters the Stomach, Spleen, Large Intestine, and Liver. The flavor of Beef is sweet, and it is considered to be warm in temperature. Red meat is an excellent way to treat Blood Deficiency. Signs of Blood Deficiency are: dizziness, palpitations, insomnia, dry hair, skin, and nails, poor memory, paleness, fatigue, cold hands, feet, abdomen, low back and gluteal muscles, floaters in eyes, certain types of headaches, slow healing and recovery; and specific to women, signs of blood deficiency are long cycles, amenorrhoea (no periods), scanty menstrual blood, short luteal phase (phase after ovulation), thin uterine lining, implantation failure, and history of miscarriage.
Steak Temperatures for Doneness:
Rare (cool red center): 125 degrees
Medium rare (warm red center): 135 degrees
Medium (warm pink center): 145 degrees
Medium well (slightly pink center): 150 degrees
Well done (little or no pink): 160 degrees
2, 1lb bone-in strip steaks cut 1-1/2″ thick (or your steak of choice)
For the Steak Seasoning:
3/4 Tablespoon rock salt
1-1/2 teaspoons whole black peppercorns
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/4 teaspoon fennel seeds1/8 teaspoon red chili pepper flakes
For the Herb Butter:Big pinch steak seasoning (see above)
1 stick salted butter (1/2 cup,) softened to room temperature
1 Tablespoon finely minced fresh rosemary
1 Tablespoon finely minced fresh thyme
2 Tablespoons chopped parsley
1 garlic clove, pressed or minced
Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a rolling pin, or heavy bottomed skillet.
Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
Steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Rub each side with oil then season generously with the steak seasoning and press gently into steaks so it adheres – you should use most if not all of the seasoning.
Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) then heat on high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2″ thick,) keeping the lid closed between flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium doneness, or until they’ve reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with sliced herb butter then serve.