Eggin a Steak...

transversal · July 2011

Been gettin lucky with Friday night steak adventures. So, this week, tried a prime strip and I think I'm gettin the hang of the Egg. Pics are a little "iffy" and fresh off the fone camera, so please keep a sense of humor.

In the raw......

Seared 3-4 mins. a side on the CGS Spider and CIG. Then raised on the AR to finish up and get pulled at 135*.

Then the finished product.....

The steak was killer, and with a creole tomatoe salad, a meal fit for a king. Thanks for looking.

Spring Hen · July 2011

Looks great but the mention of creole tomatoes has my mouth watering. Dang, I miss those things.

Hoss · July 2011

TASTEE lookin steak! Tell me more about the CREOLE mater salid. :huh:

Dave in Florida · July 2011

That is a good looking steak.

2Fategghead · July 2011

Nicely done Jack.

I grilled 4 cheap strip steaks tonight. The steaks had the grain going the wrong way but, I didn't care. The flavor was awesome and I cut them the long way. Needless to say we ate good with lots of fresh home grown tomato's...

BobS · July 2011

Thanks for sharing. What are creole tomatoes?

transversal · July 2011

Judy, they're runnin good, too.

tacodawg · July 2011

That's not a steak that's half a cow. Looks great just the way I like. Steak is on the list of cooks. Maybe a trip to Costco is in order. Thanks for sharing. Pulling some pork chops off now. Looks really good.

Austin Egghead · July 2011

Nice looking steak. I like #2 picture

Griffin · July 2011

Looks great from where I'm sitting. Got a recipe for them maters?

transversal · July 2011

Hoss, they are good......the one I had tonight was a killer. I lik'em with some iceberg lettuce, sliced cucumber and some asparagus......I spoon on just a tad of olive salad and dress it with some EVOO and a balsamic raspberry vinegar. Sea salt & ground cracked pepper .........into the fridge for a good 30 minutes or so for chilling.......that's it, friend. Hope all is well with you podner.

oldfishinglure · July 2011

Lookin Good n Juicy Jack ! I like th epics think they are fine..

How bout for a side dish some mud bugs (Crawfish) on there...Would be good in a cast iron skillet with some butter and loads of cracked pepper like Mrs B's BBq shrimp down in N.O.

Matt

transversal · July 2011

Bob, they are grown in southern Louisiana in a very limited area.....they are large in size and have a very distinctive suculent flavor. They are often weird looking.......that is, irregular in shape and formation. But they are so good, you can eat'em like a piece'a fruit. Their season is very brief. Locals love them.

Hoss · July 2011

THANKS!

Is it an olive salad like on a Muffeletta? :huh: Guess we would call it a tapenade?

transversal · July 2011

Friday night is when I usually "reward" myself. Usually a nice steak.......that and a nice chilled salad makes me real content.

transversal · July 2011

Thanks, Joan.....and I didn't even need to run over it with the truck!!

Clay Q · July 2011

It sure does look like a killer! Awesome Prime steak and that second pic says a lot right there.

New York strip, my favorite.

transversal · July 2011

Oh yeah......I could do that, too, Lure. Crawfish anyway........my bride does'em for me in an etouffee. That is killer....but I'll eat those suckers anyway and any time I can get'em. My bride is a killer cook....she learned from my mother....and she was a killer cook. I just fool around the grill, but love every minute of it.

transversal · July 2011

Clay, I tell ya......it's a toss up for me between a strip and a rib eye, and I swear I've had tri-tips that sometimes top'em all. But, it doesn't have to be fancy dancy to be good on the Egg. The Egg makes me look good most of the time.

transversal · July 2011

Well, I put a little olive salad (just like what goes on a muffaletta) on my salad to give it some crunch.....and I like the taste of good olive salad. It just sets off the tomatoes. Many, however, just eat the creole tomatoes chilled, sliced and dressed with oil & vinegar.

transversal · July 2011

Thanks, 2fat......got lucky again this week.

oldfishinglure · July 2011

Yes sir I love them bugs too! Never had them on the egg though, gonna have to try it. When I lived in Dallas we would order them in em in fresh they would bring them in on friday night via truck from LA..Do up the sausages and chicken on the egg for the wives n kids and we would toss a sac in for like 6 guys and eat like kings and watch some hockey. The fun was finding the stray live one at the end of the night walking around the deck, dogs usually would have it rounded up.

transversal · July 2011

Jason, some folks eat'em like you eat an apple. You can stuff'em with shrimp or shrimp & crab meat. Oil & Vinegar on some tomatoe slices with a thick slice of buffalo motzarella.....endless ways to eat'em.......

Hoss · July 2011

GOTCHA. Thanks.

NibbleMeThis · July 2011

That is a sweet looking hunk o' cow!

Your phone's pics look better than mine. No matter what white balance setting I try, the pictures on the grill always are either green or washed out. I think the HTC must use some kind of system that the heat of the grill throws off.

Have you tried reverse searing? I didn't think it would make such a difference but man, I love a reverse seared steak these days.

transversal · July 2011

Don't think I'd try'em on an Egg.......but then again, in a CI pot, I guess you could smother'em.

transversal · July 2011

You behavin yourself, Hoss?

transversal · July 2011

I have not.........but I'm not opposed to givin it a try.

RU Eggsperienced · July 2011

Great looking steak - looks like Dizzy Pig Cowlick on them... or did you season yourself!!

Hoss · July 2011

Yeah,I got to tonite.Farmers Market at 6 AM.I may act a fool tomorrow nite though! :laugh:

Austin Egghead · July 2011

Creole tomatos and strawberry beer, so southern Louisiana and oh so good. :laugh:

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