July 1st. The City so nice, they named it twice.....and a slab of meat after it.

New York Steak. mmmmm, good.

The key to grilling a quality steak is dont ruin it, sear it and dont overcook it. well, 2 out of 3 aint bad, and although I cant get my grill as hot as they do at Mortons or Smith and Wollensky's, just a basic chardonnay salt and cracked black pepper rub; then a 500 degree plus grill for 15 minutes total and Bob's Yer Uncle.

We also had some grilled Zuchinni with a roasted pepper rub on it. Some white pepper and black salt for ***** and giggles.


Actually, this didnt turn out to well. Despite quality meat from a quality butcher, the steaks weren't that great. And a little too medium rare and just quite not enough medium. Another 3 - 4 minutes total would have done the trick.

Now I remember why I do so many tri-tips.