I picked up a couple of beautiful T-Bone steaks on Wednesday from Ronald Orr and Sons Family Butcher in Brentwood Bay. This family has been in the butcher business for many years, both in Canada and in Scotland.
I often stop by their shop if I am in that area. Not only is their meat excellent, but they also carry a lot of hard to find British products including my favourite Cadbury Chocolate.
I presalted the steaks Wednesday night.
On Thursday night, I uncovered the steaks and left them to air dry in the fridge.
Moe pulled them out of the fridge a few hours before I got home from work.
I wanted the steaks at room temperature before they went on the grill.
The steaks were rubbed with a mixture of garlic, fresh rosemary, black peppercorns and olive oil and grilled over very high heat.
Since these steaks were not very thick, the grill needed to be very hot so that the steaks could be grilled quickly on both sides without overcooking.
We love our beef rare.
Sides were roasted potatoes, fried mushrooms and sauteed spinach.
And served just the way we like our steaks.