"You feel lucky punk"?!

[Woodson]

The words I say as I giddily turn on my wife's blow dryer.

Beer in one hand, standing over the grill... If my neighbor's saw me or heaven forbid my friends, the words i would make out from their animated lips would certainly include: delirious, insane,crazy,or modern day's "WTF!?".

Smiling, i take a cold drink, and with expert precision flick the switch from low to high...

With a gleam in my eye, a smile rivaling that of a cheshire cat, i laugh deeply thinking my friends might not be that far off afterall...


The recipe below is taken from Nick Cole's Roadside Diner.

For those that like Hemingway and Cormac McCarthy's the Road, Nick's tale in The Old Man and the Wasteland in a great read.

 

[Woodson]

We like steak. Summer is here. In our hearts. We eye the grill and think of meat. Meat we will eat alone or for just one other. One whom we love. They must enjoy it, for we enjoy them. Since this is no ordinary steak we cook behind the hedges in the twilight, we must use a special technique.

To Florence. No. Not steak florentine. No spinach and cheese. But this is how those of Florence cook their steaks. Past the city limits. Long drives only certain cab drivers know of or will tell you about, or maybe even show you the way to. You arrive. You eat the antipasti. The pasta. The bread. Maybe even some pizza. The Italians will make you eat all these things before you can have the steak. Steak cooked in the Florentine manner. There is no reciepe, formally. Just a technique. In America we came close. One long lost forgotten minute when steel mills went somewhere else. Steel workers took a steak. Spit it on a metal rod. Stuck it into a blast furnace for a moment. Pittsburg style. Blackned charcoal outside. Red maybe even pink on the inside. Instant sear. Salty crust. Florentine technique. Supposedly at the best joint in Florence this is the technique.</h3>


Use Mesquite. It burns hotter than most woods.

Obtain a 1 and One Quarter inch T Bone. Dry aged preferrable. If not pack it in salt for an hour and then wash it off and dry it.

Light the grill. Use extra mesquite. It?ll need to be hot where we are going.

Ensure the T Bone is dry. No moisture. it is our enemy.
Extension Cord. Blow dryer. Take care of the cord and the grill. you are working with electricity.

Lay the steak on the grill.

Turn on and aim the blow dryer at the charcoal embers. Take care of sparks.

Create your own blast furnace.

5 minutes later flip the steak.

Continue with the blow dryer.

Five minutes later remove and let rest.

Drizzle with good olive oil.

Perhaps some Maldon salt flakes.

One glass of red. Make it bold.

Enjoy.

How can we not?

Source here