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Sirloin and Grains 'o'Paradise

SundownSundown Posts: 2,895
edited 3:43AM in EggHead Forum
Tonight Mr. Egg did me proud. My friendly butcher cut me some 1 3/4 inch sirloins (NY strips) As the Little Woman doesn't appreciate too much spice in or on her food I ground up a tablespoon full of GOP and covered half of the steak for me. Wasn't really sure about the cook time so I guessed and dang! Mr. Egg did it! 4 min. per side at 650* then a 9 min 'rest' everything closed.
When I removed my steer meat it was perfect. Warm and red on the inside.
The GOP weren't quite as spicy as I had thought they might be though they gave me a wonderful "zip" (it's the only word I can think of) and the flavor was so different I was pleased beyond reason. The Little Woman tried a piece of mine and wanted more. She, like me, had anticipated a lot more "spice"...
I'm a happy Member of the Cult of the Egg.
Thanks to you all. Hope the weekend was as good for you as it was for me and TLW.
HApy Fourth

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Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Sundown, ya make my mouth water with that one. Your GOP report is similar to other's in regard to the bite. Not tried here yet so thanks for the update.
    C~W[p]

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  • Nature BoyNature Boy Posts: 8,337
    Sundown,
    Great report!!
    Supposedly the grains of paradise loose a lot of spiciness when cooked. The Spice site I posted before mentions putting on toward the end of the cook, or afterwards. Maybe put half on before, and ha;f on at the end, and see if yo notice a difference.[p]Just bought ME a nice porterhouse steak (figgered I'd try one of those steaks from free-roaming steroid/hormone free cows) for lunch tomorrow after I get this mega-job out the door. Have a gorgeous Alaskan Halibut Steak for tonight.[p]Yaba daba doo.
    NB

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