New York Strip Steaks and Man Pans

It was time to put the new “Man Pans” to the grill test. Could they survive the direct and indirect heat of a Barbecue Grill? Could they be used effectively on a grill? Could I create a complete meal on the grill using the “Man Pans”? As always I put together what I feel is an easy to prepare meal that satisfies my desires at the moment and New York Strip steak was the moment of choice. Toss in a new potato recipe and my favorite freshly prepared Spinach and you have a Cooking-Outdoors meal fit for the backyard King and Queen.

First up was the New York Strip steak. I prefer a minimalist approach to my meat so I chose a minimal rub for it. After rinsing the steak off and bringing up to room temp I prepared a mashed garlic rub:

3 cloves of garlic, peeled

1/4 tsp coarse salt

1/2 tsp coarse ground black pepper

(Should be enough for two New York Strip steaks)

With the flat of a chefs knife blade, mash the garlic. Add you salt and continue to mash the garlic into a pulp. This releases all of the garlic juices and the salt help to break it down into a pulp. Add pepper to mix up a wee bit more. I do all of this on a cutting board – you could do this in a Pestle and Mortal bowl. Now take your garlic rub and smear it all over your steak and let it sit for a good thirty minutes.

Grill to you personal taste.

Potato Medley – awe …. sorry but I am going to leave you hanging here. It was so good that I am going to do a separate article on just this dish. I'll link to it here so you can find it easily.

Fresh Spinach was just that, fresh spinach with a bit of garlic.

6 cloves of garlic diced

1 tsp extra virgin olive oil

2 tsp pomegranate flavored vinegar

1 bunch of fresh spinach

Wash your spinach well and set aside to drip dry.

Dice your garlic cloves and add to heated olive oil and cook for just a minute to release some of the flavor. Do not over cook! If it starts to brown, you have over cooked it. Now toss in the spinach, cook till it wilts.

Remove from grill and add pomegranate flavored vinegar.

So how did the Man Pans work?

Flawlessly ….. they are a pleasure to use. Man Pans are very fast to heat up, making them prefect for the grill. I was able to heat up the pans in no time, add my ingredients, shutting the grill lid and let them cook. Perfect execution. My Potato Medley cooked evenly and faster than I would have expected, no hot spots were evident. The spinach wilted quickly and the flavors were rich, no burning at all. Clean-up was a breaze, just a quick wash, even with the baked on cheese from the Potato Medley.

I did notice a very slight dis-coloring on the handles from the grill heat but for me it's no different than what happens to your pretty Stainless Steel grill anyway. Ii won't affect the cooking process and that is all that matters with me.

To say that I am thrilled with these pans is an understatement. They held up perfectly in the grill and got the job done. On a side note I did come home just before this meal and catch the Mrs. Outdoor Cook using my pans. Ha! I promptly scolded her for such a violation of the Man code ….. and then she promptly told me that these pans are perfect for Mrs. Outdoor Cook and preceded to tell me about the Woman code ….. grrr I have created a monster. Just proves my point that the “Man Pans” are the perfect pans for the Wo-Man and the Man of the house and that of course gives me that last word and now I am happy.

Visit Man Pans for even more information on their complete line-up!

Potato Medley up next….

Gary

You can view all of the photo's of this meal here: http://www.flickr.com/photos/cooking-outdoors/sets/72157625852940759/