Thanks Mom... KC Prime

hapster · February 22

Egg is heating up with the CI grid down on the Spider for this Christmas present from my mom.

18ozs with a little olive oil, kosher salt and cracked pepper. Probably about 90 seconds a side. Then some fried eggs and onions

FanOfFanboys · February 22

*drools*

hapster · February 22

Maybe this will help :)

six_egg · February 22

That looks almost like the state of Texas. That thing is huge.

Chubbs · February 22

Wonderful cut of meat, Hap. Looking great. Little under the weather. Just went with a BLT tonight with my homemade bacon.

Central_Bama_Egger · February 22

Wish my momma loved me like that.

hapster · February 22

It was fantastic. Cooked it a little longer than I would have like. Got away from since it was only about 1" thick and I usually get my steaks thicker. Nice and tender and the flavor was really good.

Central_Bama_Egger · February 22

Very nice. Protein much?

MrCookingNurse · February 22

Good looking eggs hap!

AlbertaEgger · February 22

No egging for me tonight, I'll be dreaming of those pics tonigh though, looks great!!!!!!

hapster · February 22

Thanks guys... Doing a little clean burn after the ribs and meatloaf from the weekend. All sorts of interesting liquids are running out of my egg

SmokinDAWG82 · February 22

That is one good lookin steak, Very nice

Chubbs · February 22

hapster said:
Thanks guys... Doing a little clean burn after the ribs and meatloaf from the weekend. All sorts of interesting liquids are running out of my egg

Sopp it up with a piece of bread, Hap. Nightcap.

hapster · February 22

@Chubbs :))

Having a stick and some Double Oak instead.

Skiddymarker · February 22

Great looking cook Hap - what was the stick tonight?

hapster · February 22

I am noticing that the finish is showing the crazing during the clean burns and that "juice" is coming from the crazing in spots. Are the ceramics that porous?

shtgunal3 · February 22

Hell to the yeah! That looks good.

Central_Bama_Egger · February 22

shtgunal3 said:
Hell to the yeah! That looks good.

=))

hapster · February 22

Skiddymarker said:
Great looking cook Hap - what was the stick tonight?

It's a Partagas 1845. Medium to full bodied with a nice dark oily wrapper. Tasty...

caliking · February 22

mmmmmm.... meeeaaaat!

Now that's a nice lookin dinner right there.

1429trucker · February 22

I'm gonna print that plate, blow it up and put it on my ketchen wall. Dang that looks good!!!!!!!

hapster · February 22

1429trucker said:
I'm gonna print that plate, blow it up and put it on my ketchen wall. Dang that looks good!!!!!!!

Thanks! It was such a quick cook: I kinda regret not breaking out my good gear to take pics and only using the phone.

Duganboy · February 22

@hapster what does the olive oil do? I've seen this more than once, but I've always just used sea salt and cracked pepper and put it on a dry steak. Does the OO help with the sear?

hapster · February 22

Duganboy said:
@hapster what does the olive oil do? I've seen this more than once, but I've always just used sea salt and cracked pepper and put it on a dry steak. Does the OO help with the sear?

Done it for a long time. Helps with sticking to the CI and I think a lot of spices are oil soluble so they penetrate the meat better? Done it both ways, dry and with the oil. Like the touch of oil better...

Duganboy · February 22

OK thanks. I will give it a try Sunday night which is our steak night. My wife is a petite little ol gal, but she likes steak twice as much as I do, so we have one almost every Sun night.

Dyal_SC · February 22

Nice! Nothing like a good steak. Well done, sir. B-)

Eggcelsior · February 22

In my reading, adding oil is really for pan-searing as it helps maintain contact with the pan and crust formation at lower temps. At steakhouse(>1000 degrees) and egg temps, it's not really necessary. It likely just burns off as it has a relatively low smoke point and can lead to sooty, bitter off-notes. This is why some people even hold off on peppering until after cooking as pepper can burn. You can't burn salt, so that will always be fine. Many aromatics are fat-soluble so oil can be beneficial after the cook, that's why many steakhouses will stick a compound butter on top during the rest. Oil can do this too. EVOO has delicate flavors and as it warms on the hot steak while resting, it will "bloom" aromatics like garlic or pepper.

Just keep doing what works for you; No need to change it if you love it.

Lit · February 22

Best steak butter I have ever had is the walnut gorganzola from raichlens book. Cook looks really good I want some egged steaks now.

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