If you’re like me, buy your steaks from the prepackaged section, and look for something discounted. I prefer steaks that are slightly grey, because they’re perfectly safe and the proteins are slightly broken down, making the steak a bit tenderer. However, those pickier (or with a bigger budget) should aim for higher priced, fresh red cuts such as rib-eye, T-bone, or New York strip.
Place the steaks on a plate and use a fair amount of meat tenderizer. I don’t recommend being overly liberal with it, because both the rub and the tenderizer contain a large amount of sodium, so you want to bear this in mind when applying. Gently knead the tenderizer on all sides of the steak, making sure it spreads and penetrates but not using too much pressure so as to avoid bruising it. Steak has capillaries that make it a bit delicate. I find it’s easiest to do both steaks at once, using one hand to dash and the other to rub each steak surface and flip them. Once you’ve done this with the tenderizer, do the same on all sides of each steak with your favorite rub.
I do my marinades in large freezer bags. Lay the large freezer bag flat and gently place each steak in it lengthwise. While holding the bag open and cocked so as not to spill, add 1 cup of Apple Cider Vinegar, 4 tablespoons of Lime Juice, 10 tablespoons of Soy Sauce, and 10 tablespoons of Worcester Sauce. Still holding the bag, gently compress all of the air out of it while sealing. Put it in the fridge and keep for several hours or overnight to marinate, flipping the bag at equal intervals so that both sides spend equivalent time submerged in the marinade.
Corn on the Cob
Husk your corn and remove the silk. Immerse your cobs into a bowl of cool water and leave for about 15 minutes. They likely won’t stay down, but that’s alright. Just make sure they’re mostly under the surface of the water. Move on to the potatoes.
Set your oven to 350° and let it preheat while you work your magic. Take the potatoes and remove the eyes. I usually just do this with my fingernail as it’s simply on the surface and a knife might cut too deep. Once all the eyes have been removed, look for any dark spots that might be black hearts and remove them as well – unless you like them, of course, then leave them. Don’t worry about the spots of skin missing from the potato, they’ll be the most flavorful when we’re done here. Scrub the outside of the potatoes under cold running water. I generally use a dish brush, but anything that will remove the dirt and get down to the skin will do. Once the potatoes are clean, set them on a plate and let water pool around it for a few minutes. Then remove it, dry the dish, and continue. Poor about 2 tablespoons of light-tasting olive oil onto the first potato, and rub it into the skin, making sure to rub it deep into the peeled spots where we removed the eyes and black hearts. Repeat this with the second potato, using as much leftover oil from the first potato as you can. Shake salt onto each side (again, liberally but cautiously) and set them directly on the rack. No need for foil or nails or the like – once you hear that initial sizzle from the rack you’ll start to see why.
Back to the Cobs
Now your cobs should be fairly well “tenderized” and ready for goodness. Take them out one at a time, and dab them with a paper towel to remove excess water. Take your light-tasting olive-oil and rub each cob the way you did the potatoes and then place them on a 6”x12” piece of aluminum foil. Sprinkle each with a bit of salt, then wrap them lengthwise with the foil. Set them aside and go start your barbecue.
Lighting a Barbecue
Once your coals are set and spread, set your foil wrapped cobs evenly around the perimeter of the grill. You should start to hear ‘em sizzle. Let them cook for about 7 minutes, then flip them to cook the other side. Remove them from the barbecue and bring out your steaks, but leave them in the foil (to keep them warm).
Place your steaks nearer to the edge if you like them a bit rare, closer to the center of the grill if you like them bit more done. If you differ heavily from the preferences of others in your group, you may also want to wait to put rarer steaks on about half-way through the cooking time of more well done steaks. Keep an eye on them while their cooking, because simply timing them can easily let them get away from you and burn the steak. Once placed on the grill, poor a good amount of Worcester sauce on the top side. If you’re like me, a good dash of freshly ground black pepper is also a good idea, and when you flip your steak it’ll create a nice, light crust.
Once your steaks are cooked to specification, pull them off the grill, grab yourself a cob and choose a tater. Top them with whatever you like, but make sure to give that first bite of steak a shot without any steak sauce to really appreciate that marinade. It’s delicious.