This past weekend was a divine mix of relaxation and fun, which was the perfect way to recover from a busy week last week. We saw Dunkirk on Saturday night and the best part of it was that we were at Studio Movie Grill, so we were able to eat and drink while watching it. The movie was so painful that I resorted to
Instagram filter selfies
and boomerang kisses to keep myself entertained!
But that’s not what this post is about! We hosted my in-laws for dinner last night and the hubs and I prepared a delicious (if I do say so myself) surf and turf supper. We aren’t big red meat eaters, but some Sundays just call for a big ol’ T-Bone Steak!
My go-to preparation for anything cow related is McCormick’s Montreal Steak Seasoning. It’s a crowd pleaser; super easy and nobody has to know that all you did was sprinkle and rub! Shhhhh. Let’s keep that our little secret.
Grilling a T-Bone steak on your BBQ is relatively quick and typically pretty easy with the right BBQ setup:
- Preheat your BBQ on “HIGH” setting for at least 5 min before grilling.
- Leave the grill on high and shoot a light dusting of high-heat cooking spray on the BBQ right before putting the T-Bones on. Short bursts of cooking spray lightly dusting the grill will ensure you don’t use too much and/or blow yourself up!
- Place your steaks directly over the flame and do not close the lid.
- Like most beef, you don’t want to have to flip that steak more than once, so the typical rule of thumb for the average size T-Bone is; 4-5 minutes per side for a med-rare, 5-6 min for medium and then the sky is the limit for how much of that charred BBQ’d flavor you want or how “well” you like your steak. Personally I like to serve my steak medium rare. For the precise folks, you can use a meat thermometer (anywhere not near the bone) and the meat should be at least 120 degrees for rare up to about 140 for medium. Again, the sky is the limit for well done and you don’t typically need a thermometer for that!
Every good piece of turf deserves to be accompanied by surf and my personal favorite is crab. I love it because it requires very little preparation and cooks quickly, so when I’m pulling all the dishes together, it doesn’t take much attention.
We typically buy king crab legs from our local Nugget Market because they have quality seafood at a reasonable price. I go with crab legs because I don’t enjoy wrestling with the shells on the main body of the crab; legs are much easier to crack and split and there’s nothing quite as satisfying as pulling out a big piece of crab meat all in one shot! Really, it’s truly glorious!
Here’s how I prep my crab:
- Using a shallow cooking pan, fill it half-way with water.
- Bring water to a boil.
- Place a grate over the boiling pan. I use a cooling rack, like this one.
- Set the crab legs on the grate. They will basically form a circle around the outer edges of the pan, on top of the grate.
- Cover crab legs with the top of your cooking pan. The lid will not touch the pan and it will not fully cover the crab. The lid is there to keep some steam in, which is how the crab cooks.
- Steam for approximately 7 minutes.
- While the crab is steaming, I melt butter in small dishes in the microwave, so each person has their own little dish of buttery goodness to dip, dip and double dip in.
The hubs REQUIRES me to serve ranch beans whenever we grill, so he insisted that I include that in this post. It’s not glamorous, but it’s real life! And I insist on garlic bread and almost always go with the pre-made stuff from the bakery section of our local grocery store, because why not?
And last, but certainly not least, is the wine! Last night we enjoyed an Alpha Omega 2014 Cabernet. While we always enjoy Alpha Omega wines, I regret opening this one a little too early; it needs to age for another year or so. The alcohol was a little heavy on the pallet and needs some time to mellow out. That said, it was still a delightful bottle that accompanied our dinner very nicely!
And of course, the company we got to enjoy this feast with is what made it the perfect evening that lasted way too late for a Sunday evening. Monday morning rolled around a little too soon, but there’s always next weekend to recover!
Cheers my fellow foodies!