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My best strip steak - drafting off Mattman3969

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Legume
Legume Posts: 14,638
in EggHead Forum
Ok @Mattman3969, I said you inspired me, I'm glad I saw your cool and jumped on this, so thank you.

I had a great NY strip that I had covered with DP Redeye Express and then froze a few months ago.  Added just a little salt, a good shake of Slap Ya Mama and seared over a 600 degree fire at standard grid level, flipping about 6 times.  I pulled about 115 and put some compound butter that had fresh lemon thyme, Mexican tarragon and some dried oregano.  Wow.

Along with the steak, balsamic sautéed beets with feta and toasted pepitas and some Delicata squash roasted in a ci pan with uevoo, s&p, red pepper flake and whole garlic cloves.  First time trying this squash, I love it, similar to Acorn but you eat the skin.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Wow!!! So much better looking steak than mine. B)  Great job. 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Legume
    Legume Posts: 14,638
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    Thanks Matt - had fun but couldn't find a magic plate  :)
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  • SciAggie
    SciAggie Posts: 6,481
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    That looks amazing. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bluebird66
    bluebird66 Posts: 2,737
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    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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