Even though She’s Cookin’ has been posting quite a few meatless, vegetarian, and even vegan dishes – the man of the house, affectionately referred to as The Don, is a meat and potatoes kind of guy and, especially after traveling abroad, craves a succulent steak with a big ‘ole baked potato and all the fixins! Often times his craving is satisfied with a visit to Mastro’s Steakhouse in Costa Mesa where he can indulge in a prime, aged steak served on a 450° manly-man platter along with a monster shaken-not-stirred Ketel One martini or a selection from their extensive wine list (past favorites include Sea Smoke Pinot Noir and Frank Family or Chateau Montelena Cabernet Sauvignon).
But most of the time he enjoys being the master of his own grill, so off to the market I go looking for the best choice grade steak I can find. Prime grade steaks are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Meat House in Costa Mesa. On this day, I was picturing juicy, red, thinly sliced steak flavored with a spicy southwestern rub and was satisfied with a nice cut of choice top sirloin from Henry’s meat counter. If you thought grades were only given in school, you can learn about the USDA beef grading system and what cuts are the best for grilling.
For grilling you should buy a steak that is at least an inch thick, apply the rub* about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature – I know what you’re thinking, but trust me on this one. Every grill book I’ve read or video I’ve watched recommends setting steaks out up to two hours before grilling. Here’s a video from Holiday Kitchen with some other great tips for the perfect grilled steak.
Serve with grilled veggies and a baked potato with all the trimmings and you da man! or the wo-man.. Enjoy 🙂
* I used Awaken Savor‘s Southwestern Sunset BBQ Rub – about two tablespoons with a ½ teaspoon more cayenne pepper cuz I like a little heat!