Steak'um

JSlot

I had a couple New York strips to cook last night. Thought I'd try something different. I slathered 'em with mustard and coated them with Char Crust's Roasted Garlic Peppercorn mix. Outstanding! A very nice change of pace. Give it a try. You won't be sorry![p]Jim

TRex

JSlot,[p]Sounds delicious. What cooking method did you use? How thick were the strips?[p]TRex

JSlot

TRex,[p]Usually, I cook my steaks a little differently than most folks on the forum. I put 'em on at 500° for three mins on the first side, put the daisy wheel on (wide open) for 2 more minutes (temp usually drops to ~400°). Remove daisy wheel and flip steaks and repeat procedure for side #2.[p]Jim

Pig Sooie

JSlot,[p]Does this generally result in a medium rare, medium, etc.?[p]Thanks in advance.

JSlot

Pig Sooie,[p]Closer to medium for 3/4" to 1" cuts and closer to med. rare on thicker ones. I always liked my meat medium rare because it was moist. With the Egg, even well done steaks have so much juice left it's ridiculous, so I don't pay a whole lot of attention to doneness unless someone can't stand the sight of pink. LOL![p]Jim

Joel Ferman

JSlot,
Man, maybe it's because I am only 19, or maybe it's because it's close to Valentines day, but what do you mean by "Can't stand the sight of pink?" Sorry, couldn't resist.
-Joel

bigarms

Joel Ferman,[p]Sounds like you have a case of LDS. [p]

Joel Ferman

JSlot,
Sounds good..... ever thought of adding ginger? It goes REALLY well with New Yorks.
-Joel

Wise One

Joel Ferman, you're just too young (or too fortunate) to have not found a woman who is sqeamish about "raw meat". If I cook a Valentine's dinner where the pink shows, I have just blown any chance I had at getting lucky. :-(