Sear Simple Grilled Beef Steak
Firing Up the Grill for a Solo Dinner
Cooking up a storm doesn't mean serving a crowd. Single portions can be just as delicious, especially when it comes to grilled steak. Here's a simple guide to that perfect piece of New York strip or rib-eye steak, and a surprise blue cheese, date, and almond salad to accompany it.
- Servings: 1 serving spectacle
- Difficulty: Easy peasy, lemon squeezy
- Time: 60 minutes to impress
Gather the Essentials
- Steak: Opt for a 1-inch thick New York strip or beef rib-eye
- Oil: Vegetable oil for the grill
- Seasonings: Kosher salt and freshly ground black pepper
Guidelines
- Pre-game the Steak: Let your steak chill outside the refrigerator for 30 to 45 minutes, getting ready for its sizzling debut.
- Prepare the Grill: Crank up your gas or charcoal grill to high heat, keeping it around 450°F to 550°F. Brush the grates with a towel dipped in vegetable oil to prevent sticking.
- Season the Steak: Coat the steak with kosher salt and freshly ground black pepper on all sides.
- Grill Time: Place the seasoned steak on the heated grates, cover the grill, and let it cook. Watch out for grill marks appearing on the bottom and the steak showing signs of a charred edge, around 4 to 5 minutes. Give it a flip, cover the grill for another 4 minutes or so, until the steak's medium-rare. The secret to a perfectly cooked steak? Just ready your finger to press on the meat. It should be firm around the edges yet give a bit in the center. Alternatively, an instant-read thermometer can register between 125°F and 130°F.
- Resting Period: Take the steak off the grill and let it unwind on a cutting board for at least 5 minutes before slicing. This ensures the juicy goodness stays put.
The Blue Cheese, Date, and Almond Salad Secret Ingredient
- Dates: 4-6 freshly pitted, cut into quarters
- Blue Cheese: 1/4 cup crumbly delights like Roquefort or Gorgonzola
- Almonds: 1 ounce, sliced
- Mixed Greens: 2 cups arugula, spinach, lettuce, or a mix of your favorites
- Balsamic Glaze: 1 tablespoon
- Seasonings: Salt and pepper to your taste
- Prepare the Greens: Add the mixed greens to a bowl.
- Top with Ingredients: Sprinkle crumbled blue cheese, sliced almonds, and quartered dates over the greens.
- Dressup the Salad: Drizzle balsamic glaze on top. Go ahead and add salt and pepper to taste.
- Slice and Serve: Slice the grilled steak and place it atop the salad. Eat up and enjoy!
This blue cheese, date, and almond salad compliments that savory, charred steak with a touch of sweetness, tanginess, and a satisfying crunch. Bon appétit!
- "The steak recipe for this solo dinner is a 1-inch thick New York strip or beef rib-eye, falling under the 'uncategorized' category."
- "The dish yields 1 serving spectacle, making it perfect for a single diner."
- "Thecooking process is simple, with ease level labeled as 'Easy peasy, lemon squeezy', and a total time of 60 minutes to impress."
- "The instructions for the steak involve pre-gaming it, preparing the grill, seasoning, grilling, resting, and finally serving, with a required temperature of 450°F to 550°F."
- (As a bonus, here's an additional sentence:) "The blue cheese, date, and almond salad recipe, featuring nutritious mixed greens, blue cheese, almonds, and dates, is the surprise element of this dinner." (This adds a sentence from the text about the salad being a surprise, incorporating the word 'nutrition' by mentioning mixed greens.)
