Summer may Soon be Over, but you can Still Find Steaks on the Grill at Stonewalls

There are two more weeks of left summer and I plan on continuing my tradition of blazing through the heat by keeping my barbeque in overdrive. Just this past weekend, I smoked and slow cooked more than 30 lbs of pork for a gathering that I had in my backyard. Yes, I am the proud owner of 3 barbeques, two with cast iron grills, one with charcoal that I also use as a smoker.

I rarely eat steak, mainly because organic beef is ridiculously expensive, so about once per month, often in the summer, I will splurge and barbeque a steak. Steaks are very easy to cook, however there are a few fundamental basics to that one must adhere to such as no salt until after it is cooked. Salt will pull the juices out of the meat, rendering it dry.

Cooking time is another basic. Depending on the size, typically you cook a steak 2-4 minutes, then half turn; and flip and repeat. Some prefer not to turn it and simply flip, and that is also a fine preference. Some people say a good steak needs nothing more than salt and pepper. While I do concur with the sentiment, I can’t help but to add a dash of oregano, it’s the perfect complement.

So with summers end nearing, I thought that this would be the perfect time to write about Stonewalls flame-broiled 10 oz New York Striploin, for those craving some barbeque throughout the upcoming colder months. When the server brought me the cutlery, she put a bottle of HP on the table, I couldn’t help but to giggle just a little bit but I know this is standard in all casual restaurants. While I enjoy a good steak dressed down, with minimal spices, I also enjoyed the selection of options they offer, such as a side of shrimp skewers, crisp fried onion straws, sautéed onions, blue cheese and mushrooms.

I opted for the sautéed onions and it was a good choice, filled with a variety of Italian herbs such as rosemary, orgeano, thyme and more. I enjoy my steak medium-well, with just the slightest pink, and that’s how it was delivered. It looked good, complete with the diamond-cross char marks. Clearly the quality of the Angus cut was present in the flavor.

The entrée came with a side order of Stonewalls’ famed mash potatoes (not to be confused with their incredible garlic mash), and season vegetables which included a nice array of string beans, carrots, broccoli and cauliflower, all grilled and caramelized. I have said it before and I’ll say it again, I’m not a fan of cooked carrots and string beams but when grilled, it brings out the sugars in these veggies and I simply had no choice but to clean my plate.
Summer is ending, but the grilling doesn’t necessarily need to stop, so head on over to Stonewalls and get yourself a helping of perfectly grilled steak!

Recommended beverage: Magellan Pinot Noir, France

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