Yesterday was filled with rain, more rain, thunder, lighting, and more rain. A few areas south of us even dealt with severe flash flooding; despite the rain, I decided to chance it and grill up some steaks and corn for an early August meal for the family.
The meat came yet again from our local meat CSA. A nearby farmer and his family have been raising animals in a savannah/prairie style fashion. It's a win-win situation; the animals are comfortable and healthy, and the prairie landscape is managed with the grazing animals. It's a direct challenge to the more recent landscape management process utilizing controller burns.
We seasoned the steaks ahead of time with salt and pepper:
The sweet corn was purchased at our local food co-op; we simply shucked the corn and applied a liberal amount of olive oil on them.
Then the fun started...I set up my Weber grill with a chimney load of lump charcoal and then set up the two-zone grill once the charcoal was ready.
I was shooting for 15 minutes of grill time for the corn, and I wanted to do the reverse sear on the steaks as well, so I put the corn and the beef on the cold side, to begin with, and then covered.
Once the internal temperature of the beef was 110F, I then transferred the steaks over to the hot side and seared for roughly one minute, per side.
Once the sear was complete, I transferred the steaks back to the cold side and move the corn to the hot side to get some nice char marks on the corn.
Rotating the corn every thirty seconds or so, I finally got the meal completed. Yum!
The meat ended up around medium-rare, and the corn was juicy and sweet. A perfect summer meal. We added a salad and some premade potato salad as well, but I was content with the steak and corn. And maybe a beer or two, too....
Not even the rain could stop this grilling experience, and the family enjoyed it. Easy enough!
Let me know if you are a fan of porterhouses, sweet corn, or both. I'd love to hear other ideas on how to prepare both on a grill. Thanks for stopping by and checking this meal out; long live food on Hive!