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!
Steve Bush
June 9 at 11:07 amYours looks better than the executive chef’s.
Priscilla
June 9 at 11:33 amI know, huh? A little too blackened for my taste 🙂 Thanks, Steve!
Diane Levine
June 9 at 1:33 pmLooks incredible! And I totally dig your gutting board! We have a similar one, sans the steel head, but it makes me giggle every time.
Priscilla
June 9 at 1:41 pmThanks, Diane! Yes, the board puts a smile on my face every time – had to have it, esp. since I grew up in Razorback country!
Twenty Four At Heart
June 9 at 9:48 pmYum! Also? You mentioned Mastro’s and now I have to go. I haven’t been for awhile and it is my favorite restaurant!!
Magic of Spice
June 10 at 7:05 pmLooks great…We had just discovered The Meat House this past Memorial Day weekend, and loved it. If Dad wanted steak, he must of been a happy man:)
Angela L
June 10 at 8:50 pmThat’s a great pic of red meat. My own “The Art” would be pleasantly delighted at the prospect of a big slab o’ something reasonably deceased and a glass o’ red to wash it down. Great post!
Cristina
June 13 at 12:13 amYou’ve mentioned some great restaurants…will try to check them out next time in the Costa Mesa area. Luv that pig platter and the meat set out on it looks wonderful!
Priscilla
June 14 at 2:43 pmYes, Mastro’s is one of our favorites – my favorite thing: their smokin’ Cosmopolitan (its served on dry ice). Just makes you feel like celebrating! Tweet me if you’re in the area 🙂
Patty
May 25 at 3:33 pmI enjoyed the video and didn’t know that steak should sit at room temp for 2 hours!
My husband does the grilling but I’ll pass these tips on to him;-) I do like to use a dry rub on our steaks, so I will check out your recommendation. Enjoy your weekend;-)