NY Steak

It’s in the low 40s outside – perfect grilling weather. We grill year-round and our poor grill really takes a beating. I never quite get around to cleaning it up and closing it down for the season – or cleaning it up to get ready for the season. It’s pretty much just there – and if I think about it, I might clean it down a bit – although I don’t seen to think about it all that often. It also seems that when I do think about it, it’s when I’m getting ready to fire it up to cook – and then I promptly forget about it until the next time I’m getting ready to cook.

If I had half a brain, I’d just schedule a time to do it. That, of course, would take half a brain…

Tonight’s steak of choice was a NY strip steak, liberally doused with Penzeys Galena Street Rub. We have more damned spices in this house – and the more we use the more we seem to collect. If I had the other half of that brain, I’d just stop buying them until I used up everything we had.

::cue the Scarecrow theme from the Wizard of Oz::

So… where was I?!?

Ah, yes… grilled steak. Singular. It still pretty much boggles my mind at the amount of food we were consuming on a regular basis. One steak split between us is more than enough. And a single potato cooked in a pseudo-hasselback fashion. I sliced it really thin on my mandoline and then laid them out in a small baking dish. I drizzled them with beef stock, a teaspoon of melted butter, salt, pepper, and a sprinkling of grated cheese. Into the oven for 40 minutes.


Because I had more dish than potato, they collapsed a bit rather than stay upright. It mattered not – they were delish!

Finishing off the plate was Phoebe’s Baked Beans. I cut the recipe way back for all of the obvious reasons…

A little bit of Summer as the weather tuns colder. Soups and stews on the way…