Grillin' and Chillin'

When I went to work on Wednesday, I found that Laurie R. had brought me in another three summer squash. I thanked her and happily fried them up for my lunch.

While they were cooking, I took four Yukon Gold potatoes and cut them into 1/4 inch slices. I put them in a large saucepan and parboiled them. Then I stuck them in the fridge. I also thawed out a rib steak from last year's cow.

Once I got home after work, I took out the steak and potatoes to come to room temp. I got a call from my son Jeremy just after I started the Wednesday wash. When we hung up, I started the charcoal for the grille.

I seasoned the steak on both sides with some Montreal Steak Seasoning (it's been a while). I drizzled olive oil on the potatoes and then seasoned them with salt, pepper and fresh cut parsley. I tossed them around a bit and let them sit while the charcoal got hot.

I distributed the coals (for a hot side, cool side), wiped the grates with canola oil and then started grilling the potatoes. BTW, you can do this three ways that I know of. Parboiling (like I did), so you are getting grille marks and smoke flavor and you know the inside is cooked; grilling them raw (taking a chance that the inside will be done when the outside is) or putting them (maybe along with some onions) in a tinfoil packet and throwing that on (no grille marks, but safe).

When I had them charred to my liking, I moved them to the cool side and I threw on the steak. I was working from feel (again) and when I thought it was medium-rare, I pulled it off. I let it rest five minutes while I took a photo for you.

The potatoes were almost perfect (needed a bit more salt), but the steak was medium, not medium rare (I gotta perfect that touch thing!) Neither mattered, though. I ate half the steak and half the potatoes. The rest, when cool, went into a baggie for another day.

I made sure everything was closed up (the grille left outside to cool) and then went in to watch some TV. After the new Top Chef, D.C. was finished, I went to bed.