USDA Prime Certified Angus NY Strip surf and turf

Klag

Checked out a new butcher http://www.nybutcher.net/ and picked up a Prime NY strip. Stopped at the Farmer's Market and got some shrimp to go with.

Look at that marbling!



Not the biggest steak I ever cooked, but quality over quantity. 18oz.



Split it with the wife since we had 2 pounds of shrimp. I like mine rare, she likes hers pretty done. Seared 90 seconds per side, then let rest 20 minutes while the shrimp brined in sugar/salt mix for 20 minutes. Then all back on the Egg.



Shrimp cook so fast, didn't get any more shots while cooking. Here they are finished,..



My steak, 130 degrees, medium rare.





Steak was seasoned only with Raising the Steaks. Shrimp were tossed in olive oil and Old Bay seasoning.

Fidel

That's a good lookin hunk o' cow.

Whereabouts are you in Duluth? There are a couple other butcher shops in that area that I've been using for years. That shop in your post is a little off the beaten path for me.

Klag

Fidel wrote:

Whereabouts are you in Duluth? There are a couple other butcher shops in that area that I've been using for years. That shop in your post is a little off the beaten path for me.

I live about 5 minutes from Patton's, which is where I usually shop. The new one just opened and wanted to check it out. They carry JH Pecan rub and I desperately need some

AZRP

That is some fine lookin steak! -RP

JalopyBob

They both look good, but I noticed that you left the little shrimp leg on. Do you eat them?

Klag

JalopyBob wrote:

They both look good, but I noticed that you left the little shrimp leg on. Do you eat them?

Nope, they peel right off with the shell

4Runner

They really have "prime" grade? That place is right up the rode from me.