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I am spoiled! (Part 2 of 2)

paqman
paqman Posts: 4,661
edited October 2014 in EggHead Forum
Wagyu ribeye steaks are back in stock at our local Costco. That's what we had for diner.

Grilled the steaks on the egg then added Schwartz beef spices while the steaks were resting under a piece of alluminium foil. Schwartz's rub is as good as it gets when it comes to Montreal style steak seasoning.

@hapster‌ You have to try the Schwartz's rub soon and try adding it after grilling the steaks.

imageimageimageimageimageimageimageimage

____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli

Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    Man oh Man!!! That is outrageous @paqman

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Canugghead
    Canugghead Posts: 11,458
    The marbling is insane, never seen it at our Costco.
    canuckland
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Yes! =D>
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • henapple
    henapple Posts: 16,025
    image
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcap
    lousubcap Posts: 32,174
    edited October 2014
    When you have us down-then give us a kick!  Great cook.  I need to find part 1 of 2.  Edit-found it-more great cooks.  At least it's not the chicken ballotine-those presentations are off the charts!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • cazzy
    cazzy Posts: 9,136
    Raw food porn for the damn win!  WOWZERS!!
    Just a hack that makes some $hitty BBQ....
  • GrannyX4
    GrannyX4 Posts: 1,491
    After the week you had you and your wife deserve a treat. Looks great. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • paqman
    paqman Posts: 4,661
    @Canugghead‌ - It looks like they only have it on weekends.

    @lousubcap‌ - Agreed. Huge ROI on ballotine chicken and nice conversations as well when receiving guests.

    @GrannyX4‌ - To be honest with you, I was too busy at work to understand what was happening. I did not realize how bad things were until I seen it on the news when going back home. We still have armed guards with assault rifles in our building.

    Thanks everyone!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • hapster
    hapster Posts: 7,503
    Insane looking steaks! I can't wait to try it on my next rib eye
  • jcaspary
    jcaspary Posts: 1,479
    Those look incredible.  Nice cook.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
  • blind99
    blind99 Posts: 4,971
    @paqman those look awesome.  I am jealous of the crust you've got on those steaks.  how do you do that?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Skiddymarker
    Skiddymarker Posts: 8,522
    Wow - great looking steaks. Schwartz's, manna of the Gods, or at least the seasoning they use on their manna. Agree, it is the best of the Montreal Steak spices and you have provided one of the best platforms to serve it on I've seen in awhile. As noted by Stike years ago on this forum, everything but minerals, salt, will burn during a sear so it is often best to season after. 
    I also use Schwartz's beef and chicken seasoning as a base for a quick board sauce - little EVOO 10-15 minutes before you need it and you are good to go. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • paqman
    paqman Posts: 4,661
    @blind99‌ - I start by bringing the egg temp to 500-600 then I put the steaks, close the lid, cook 1 minute, open the lid, rotate 45°, close the lid and grill 1 more minute. I then open the lid, flip the steaks and repeat the process. I close the vents if I get flare ups. After the second side is done, I open the lid and flip the steaks every few seconds keeping the lid open. The fat drippings will feed the flames so it is important to constantly move the steaks. I also grill each side by holding them using tongs. This takes about 3-4 more minutes until I reach the desired IT.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • blind99
    blind99 Posts: 4,971
    @paqman‌ do you season them with anything first? Thanks for the details!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • paqman
    paqman Posts: 4,661
    @blind99‌ - I always season AFTER the steaks are cooked while they are resting under foil.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Little Steven
    Little Steven Posts: 28,817
    Awesome!

    Steve 

    Caledon, ON

     

  • Sardonicus
    Sardonicus Posts: 1,700
    edited October 2014

    @Paqman:   Congrats!

    Looks like you just won The Weekend!


    image


    =D> 


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns