After we made these steaks we ate them, and they were the best steaks that we had ever had. The high heat forms a delicious crust that seals in juices, and the brief cooking time ensures the perfect degree of done-ness. The vegetables were the best vegetables we had ever eaten - garlicky, steaming hot, with that amazing char from the grill. Impressive to guests and deeply delicious, this could become your favorite meal too!
To make the garlic-seared vegetables, you will need:
- 1 head of garlic, peeled
- 1 large white onion, peeled and sliced into half-rings
- 12 ounces cremini or portobello mushrooms, cut into 1/2" pieces
- 2-3 medium bell peppers, sliced into strips
- 1 bunch green onions, chopped into 2-3" slices
- 3 teaspoons high-heat oil (vegetable, rice bran or grapeseed)
Pre-heat the griddle over medium-high heat, to an air temperature of around 400 degrees Fahrenheit. Coat the griddle with a bit of oil, and place the garlic on the griddle to cook and to flavor the oil. Be careful not to let the garlic burn, and remove when brown. Reserve garlic for later use. Add onion and mushrooms, salt lightly, and allow them to cook and soften for several minutes. Add peppers and allow to cook until tender but still crisp. Add scallions last, and allow to soften. Add oil sparingly as needed to keep the vegetables moist. When all vegetables are cooked adjust seasoning with salt and pepper to taste, remove to a platter and add browned garlic for intense flavor, or use to garnish steaks, below.
To make the steaks, you will need:
- 4 nice steaks. We used well-marbled 1" thick strip steaks that weighed about 12 ounces each.
- high-heat oil (vegetable, rice bran or grapeseed)
- Sea Salt
- Cracked pepper
Remove steaks from the refrigerator one-half hour before cooking. Season with sea salt and cracked pepper to taste, and rub oil over the surface of the steaks. Pre-heat the griddle to high heat or an air temperature of 500+ degrees. When griddle is hot, place steaks on griddle surface. Do not add oil. Cook on first side for 2 minutes for medium-rare interior, 3 minutes for medium. Flip steaks once and allow to cook for an additional two minutes on the second side.
Remove to a platter, cover with foil, and allow to rest for ten minutes before serving for the juices to redistribute. The griddle will stay very hot, but for best results close grill cover during cooking.