The Mighty Hibachi was fired up for the last time in Auckland.
When the charcoal was ready, meat was tossed on the fire…
When the steak was cooked, tacos were made…
I walked down the street to the fish & chip shop to buy a couple of fresh fish fillets for dinner. They were sold out of fish, so I walked over to the butcher’s shop to buy some pork schnitzel.
I glanced at the shop window from the outside and noticed they had pork schnitzel. I walk inside. I looked at the meat case inside. My eye caught sight of a standing rib roast. I forgot about the pork schnitzel.
Standing rib roast. Hmm… That’s a primal cut, a bone-in ribeye. It just happens to be one of the best cuts of meat to grill… I had the butcher cut the standing ribeye into 2 2-inch bone-in ribeye steaks. These steaks cried out for grilling over hardwood charcoal.
I set up the mighty hibachi for direct grilling over hardwood charcoal (no other choice, really). These steaks were so good they called for nothing more than a bit of olive oil and a liberal sprinkling of salt & pepper. I grilled the steaks medium rare and served them with grilled asparagus, marinated cannellini beans, and a dinner salad. Absolutely delicious.