My dear wife is back! Whew, it was getting close there. Almost ran out of salami, Doritos, and clean underwear .
To celebrate, I re-made the Black ‘n’ Bleu steak we had right before she left. Only this time I switched to bottom round sirloin steaks and skipped the cast iron griddle.
I set the BGE up for a direct cook at about 650°F. After coating the steaks with olive oil, I seasoned them with a little fresh-ground black pepper and sea salt, and tossed them on the grate.
These were nice, thick steaks, so I ended up going about 3 minutes a side to get medium rare.
Getting better – the blue cheese topping is still a winner, and the steaks were closer to being done to my liking, but I missed the heavy char. I also prefer the firmer structure of the strip steak to the grainier bottom sirloin. Just going to have to try again, damn .