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Once you have a BGE steak, there is no substitute...

Ottawa_eggerOttawa_egger Posts: 236
edited November -1 in EggHead Forum
I'm in Las Vegas for a convention, and staying at the Circus Circus where they have a reputed steakhouse called (surprise, surprise) The Steakhouse. Everyone says it is really good, so I thought I would give it a try.[p]I was there for the opening since 5 pm here is my normal 8 pm - well past my dinner time. I got sat adjacent the grill - which I though was a treat as I could see all the meat go on the grill and watch (I was by myself so I didn't have any of that annoying chit-chat to disturb my experience). All I could do is sit there and drool at the sight of the thick dry-aged steaks hitting the cast iron grill over the glowing hot mesquite charcoals with flames a-dancing. The first thing I noticed was that he was doing them TRex style - tossing them on the fire to sear, then popping them into a commercial oven to roast. I was one of the first to order, so when I saw that first strip loin hit the grill I knew it was mine.[p]What a disappointment. I'm sure the strip was a perfect '10' in most people's books, but after 10 months of TRexing steaks on my BGE I found it disappointing, especially given the cost (I can get almost 4 dry-aged strips for the price I paid). The two things that were the most notably missing where the DP Raising the Steaks rub I have evidently become addicted to and the smoke flavour from the Mesquite wood chips I toss on my coals.[p]So I have just confirmed what other people have noted on this forum - once you have a BGE steak, anything else will disappoint. [p]Ottawa_egger[p]
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