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You know what i love?

You know what I love?
 

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Niiice! Seaweed. Interesting times here on this one. When i recently showed up at my two normal beaches for gathering my winter mulch, they had been swept, now 3 times. I am assuming some of the folks who used to ask what i was doing are now collecting mass quantities of seaweed - way beyond personal use. Makes an awesome winter mulch and then goes into the compost with manures in the spring and then by fall- black gold . Wonder if I will see a local family selling it. Hope so - fun (depending on person) and feels right.
 
Using seaweed is a little more advantageous where I live. There is enough poop in our water you can't help but get a little extra fertilizer.
Thaaaaanks, corrupt Mexican officials. Y'all are awesuuuuuuumm! I am extending an open invitation (with a few blackout windows) to come to my community for a beach vacation! How can y'all say no?
 
Oh man Janis Ian was this gal's and many other young womans goddess of soul full heartache words to listen to. I still have 1/2 a big bowl of treats left. From nobody tricks or treats out where i use to live in a boony forest now in town i guess they don't walk too much LOL. Anyhoo i decided by 730 to strike one up an shut the pumpkins off too treat myself too some outdoor GG#4 still curing but fella it sure is a mega munchie strain. I restrained from the candy an ate leftover margarita pizza instead LOL
 
You know what I love...................a slab of hot, seared flesh. Hell, I love the very look of it, even uncooked! The wife is out of town for a couple of days, so I'm having a friend over for dinner tonight. Nothing fancy. Couple of nice rib eyes for the grill. I'll grill zukes smeared with garlic oil too. Baked potatoes with sour cream and chives is also on the menu. Ice cream for dessert if there's room. Personally, I'm going to try, as I do each night, to pack away absolutely as much as possible. Since my stroke (coming on five years ago in a couple of weeks), I've really just sat on my ass and lost weight, mostly muscle, since I was never a heavy person. I mean, it's really kind of ridiculous. As an adult, the only time I weighed less than I do now is when I was shooting speed 40+ years ago. I used to joke that if I stood sideways and suck my tongue out, people would mistake me for a zipper. I'm not that skinny today, but that's how I feel. Consequently, I pack as much deliciously fattening food into the food hole as I can.

Don't get me wrong. I can't imagine either of us will finish our steak. For me, and I suspect Mike as well, the leftovers will be a freakin' delicious (and generous) beef sandwich tomorrow night, with that meat sliced nice and thin. Red onion, lettuce, mustard, mayo. If there's a heaven, it'll be in my mouth.

Sadly, there are no photos of tonight's dinner yet. That'll have to come later.

One more thing: There's a thing I hate in that picture too. I hate's me some dirty stove top, he said with an embarrassed look. Sigh...
 

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Indeed they are.

Never heard of a reverse sear before, but, after a quick read, it makes excellent sense! In fact, I'm going to try it tonight. While I'll be using an instant read thermometer, any suggestion for cook time? I'd hate to be early. They're about 2".

Thank you SO much, Blowdout2269, for the tip (and any time suggestion)! I doubt I will ever grill a nice piece of flesh old school again. And I believe it means the coals will be fresher for the zukes, which is often an issue, not enough life left to cook 'em fully. I normally put the meat under an aluminum hat at the edge of the coals, turning it once, for my cook. Reversing it may also produce a nicer looking steak. We'll see.
 
For 2" thickness I'd go at 200-220°F for 45 mins +. Sometimes it takes an hour or more.
Enough to have the internal temp up to about 100°.
You gotta have some time for this process, but it's worth it. This will help seal up the steak and retain its goodness. Then finish in a pan to sear and get them to 130-135°(if medium rare is your thing, like myself).
When I found this method years ago, I was amazed. I'll only ever do good thick cuts this way now.
Let me know how it turns out! :)

EDIT: Oh yeah, don't forget to let the steak sit out and get close to room temp before cooking. Or just put it in during the ovens preheating and add some time. And make sure to let it rest for 5-10 minutes after you're done cooking.
 
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