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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Steer Butt steak and Potato

Bama FireBama Fire Posts: 267
edited November -1 in EggHead Forum
What a meal!![p]Last night the wife was out with her sister, so I had the egg all to myself. :-)[p]I ran by the store on the way home searching to right piece of cow -- boy, did I find it! A nice 1.5" thick steer butt steak! This cut of meat looks just like a strip steak, but is more tender, and IMO has a better flavor.[p]I marinated it in olive oil, salt, pepper, worchestershire, red wine, fresh crushed garlic and some Dales.[p]I sliced up a yukon golf potato in 1/2 inch slices and brushed the slices with olive oil and spinkled with salt and pepper. [p]I egged the potatos at 450 for around 15 minutes. That's pretty much a guess though. I was drinking red wine on the new deck without a watch on. I pulled the taters off when they were done and open up the vents. I got the dome to around 600 and threw on the cow. SIZZLE!! I just love that sound. [p]Drank some wine. Tried a tater. HOT!! HOT!! drank more wine.[p]Flipped the steak.[p]drank some wine. tater still hot. drank wine. flipped steak (for the criss-cross markings) and shut the egg up. Let the steak dwell for a while. (still no watch.)[p]Pulled off the steak. rare. back on for another few sips of wine.[p]Med. rare. Perfect![p]What a flavor! outstanding! It was cheaper than every other cut of meat I saw at the store too![p]Happy weekend egging, everyone![p]B~F


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