Biére, Steak, et Romarin

Today we had a cookout at the base and we each had to bring our own meat to be cooked. Yesterday I went to the store and brought a pack of three steaks to be cooked (this was the smallest amount available). So, seeing as I had three hearty steaks, I thought I would experiment with them. I remember that not long ago at an Irish restaurant I had a "Guinness Steak", which is simply a steak marinated in Guinness beer, and it was really good. So, I bought some seasoning and a Guinness (drinking age here is 16, and I don't think they care about that either). If you also remember, I picked up some rosemary from the mountain on our return trip yesterday. So, I decided to have three different steaks and see which was the better one, at least for me. One steak I marinated in seasoning and Guinness overnight, another I marinated the same way but for only one hour, and the last I put in a bowl of rosemary thirty minutes before cooking. After cooking on the grill I tried them out. The results were:

Steak 1 (Overnight w/ Guinness and seasoning) > Overnight was just too long. I, not being a beer drinker obviously, did not really like that I was eating the beer. Although extremely tender, overnight was too long.

Steak 2 (One hour w/ Guinness and seasoning) > This was very similar to the steak at the restaurant. It was not too tender, not too tough, and it still had its' natural flavor alongside of the seasoning and beer. Overall not bad.

Steak 3 (Only rosemary 30 minutes beforehand) > Winner. No beer or steak seasoning involved, only rosemary. I simply put the rosemary in a bowl, set the steak in, made sure to get the rosemary on both sides, then left it in the covered bowl until time to cook. This was absolutely delicious and although not as tender as the others, it was still a good texture and the taste was great. So if you have rosemary near your house, go pick it!

Ok, that's my attempt at fine french cuisine. Now back to work.

A bientot