Saturday Steak Night

Fluffyb · March 2011

After a great day of hoops watching and the Gators going to the sweet 16, we were ready for a steak! Had a choice NY strip from Costco in the freezer. Rubbed it with RichardFL's Indian River Rainbow Salt. Had never tried it on steak before and it worked well. Also mixed asparagus w/evoo & Indian River Rainbow Pepper (my personal fave).

Baked the potato for about 1 hour at 400, then added the asparagus.

Searing the steak for 60 seconds a side. It got a little too charred, wondering about the sugar content in the rub. But we like the charred taste.

Served up with sauteed mushrooms and a nice California Cab. Great flavor on the steak, though a little over cooked for us.

Beli · March 2011

Teresa looks pretty good from here. Richard's rubs are fantastic. Have a great sunday

thechief96 · March 2011

Looks mighty good Teresa.

Richard Fl · March 2011

Great looking meal as always. No sugar in the pepper, maybe a tad in the salt, but not much.

Fluffyb · March 2011

By taste, I didn't think so. It was Cowboy lump which might burn a little hotter than my usual RO. BTW, you will have an e-mail soon.

Ross in Ventura · March 2011

Looks like a fine meal to me Teresa

Ross

Hoss · March 2011

BEAUTIFUL!.....Hint,use ONLY salt for the sear,then season after the sear,salt won't burn.

Canugghead · March 2011

Healthy, well balanced meal there. We nuke taters to cut down time in egg

Gary

FLbobecu · March 2011

Very nice looking meal! If you're looking for a little less char, try flipping like every 20 or 30 seconds, and just flipping more often. I find, that flipping much more often, gives me more control over the char.

Once I start getting to "right" amount of char for me, I'll cut the flipping time down in half; say every 10 or 12 seconds. So it cooks, but doesn't have much time to catch more char.

Saturday Steak Night

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