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Thanks to all who responded-my steak was EXCELLENT

RRPRRP Posts: 21,680
edited 2:50PM in EggHead Forum
A week ago I asked for ideas on creating a truly good "steakhouse" steak as all my New York strips had been little more than cooked beef. Yesterday I went to the butcher and got some 1.5 fresh cut Angus strips, saw them "bloom" during the hours before supper and with fingers crossed I lighted humpty. At 750° I put them on with no spice, no nothing went 3/3/1 and geeeeeeeeeeez that was remarkable steak! I must agree with you folks who said to let a good piece of meat speak for itself! Thanks again.
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Ron
Dunlap, IL
Re- gasketing AMERICA one yard at a time!

Comments

  • RRP,[p]congrats dude. I just did some rib eyes last Friday and one of them was awesome. The other one was only so-so. The so-so one reminded of steak I had at Michael Jordon's restaurant in NYC. [p]BTW, does your butcher have any "dry-aged" stuff (prime). If you can score that, the top of your head might blow off.
  • GfwGfw Posts: 1,598
    RRP, Life is GOOD when the strips are GREAT! :~}

  • HuckHuck Posts: 110
    RRP,
    I agree, it's almost sinful how good those high temp seared steaks turn out. My buddy has a propane and says he can do the same. I say this... put a clean pot full of water on a propane/nat gas grill, turn it up and look at all the nasteeees that accumulate. You gotta eat those petrochemical gitchies, yuck!

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