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New York Strips and Parmesan Romaine
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Mattman3969
Posts: 10,457
Decided I needed beef tonight and the only good looking steaks at my grocery were NYS.
Seasoned with SPOG
Got some nice oak & cherry smoke going in the large @ about 250°
Run the wife's up to 140 and mine to 130ish and transferred to the small that had the CI skillet and a 1/2 stick of butter waiting on the steaks.
After the steaks had a quick bath in the butter I put the romaine on
And all plated plated up and ready to eat
Seasoned with SPOG
Got some nice oak & cherry smoke going in the large @ about 250°
Run the wife's up to 140 and mine to 130ish and transferred to the small that had the CI skillet and a 1/2 stick of butter waiting on the steaks.
After the steaks had a quick bath in the butter I put the romaine on
And all plated plated up and ready to eat
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analyze adapt overcome
Comments
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Love those grilled romaine salads! Great looking steaks too!------------------------------
Thomasville, NC
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Very very niceCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I never thought of grilling romain! Both look great.
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Loos good Matt. steaks here too.
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Looking good @Mattman3969
@Froman you must try grilled romaine, it is awesome____________________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 -
I'm at a loss for words other than awesome!! Solid brother.
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@paqman looks like direct. Do you do it very hot? I'm assuming not long either. I love the presentation too!
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@froman throw some other veggies on at the same time. Peppers, maters, etc... Make a warm salad with some vinegar and grated cheese.... Money.
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You are correct, direct @ 500°ish for about 3 mins per side. You just want it wilted with a bit if char.Froman said:@paqman looks like direct. Do you do it very hot? I'm assuming not long either. I love the presentation too!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
I needed to get the CI hotter The taste of the butter was great but the crust was lacking. Should be better next time.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Froman
You can have a look here for a few examples of grilled romaine____________________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 -
Looks bomb. great job.
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