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Saturday Steak Night

FluffybFluffyb Posts: 1,815
edited 9:29PM in EggHead Forum
After a great day of hoops watching and the Gators going to the sweet 16, we were ready for a steak! Had a choice NY strip from Costco in the freezer. Rubbed it with RichardFL's Indian River Rainbow Salt. Had never tried it on steak before and it worked well. Also mixed asparagus w/evoo & Indian River Rainbow Pepper (my personal fave).
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Baked the potato for about 1 hour at 400, then added the asparagus.
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Searing the steak for 60 seconds a side. It got a little too charred, wondering about the sugar content in the rub. But we like the charred taste.
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Served up with sauteed mushrooms and a nice California Cab. Great flavor on the steak, though a little over cooked for us.
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Comments

  • BeliBeli Posts: 10,751
    Teresa looks pretty good from here. Richard's rubs are fantastic. Have a great sunday
  • thechief96thechief96 Posts: 1,908
    Looks mighty good Teresa. :)
    Dave San Jose, CA The Duke of Loney
  • Richard FlRichard Fl Posts: 8,202
    Great looking meal as always. No sugar in the pepper, maybe a tad in the salt, but not much.
  • FluffybFluffyb Posts: 1,815
    By taste, I didn't think so. It was Cowboy lump which might burn a little hotter than my usual RO. BTW, you will have an e-mail soon.
  • Looks like a fine meal to me Teresa

    Ross
  • HossHoss Posts: 14,600
    BEAUTIFUL!.....Hint,use ONLY salt for the sear,then season after the sear,salt won't burn. ;)
  • CanuggheadCanugghead Posts: 5,999
    Healthy, well balanced meal there. We nuke taters to cut down time in egg :blush:
    Gary
    canuckland
  • FLbobecuFLbobecu Posts: 309
    Very nice looking meal! If you're looking for a little less char, try flipping like every 20 or 30 seconds, and just flipping more often. I find, that flipping much more often, gives me more control over the char.

    Once I start getting to "right" amount of char for me, I'll cut the flipping time down in half; say every 10 or 12 seconds. So it cooks, but doesn't have much time to catch more char.
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