Yesterday was a great beef day!

Mark Backer

So, after gorging myself on that tenderloin, I had to go to a beer exchange party last night. It was to be poker, the falcons game and ribeyes. [p]We bought a 16 pound ribeye and had it cut into ten steaks, seen here. They were rubbed with olive oil and cow lick. [p][p]My friend, the "I don't need an egg" guy, was going to gas them "really hot..around 500" for a few minutes, then wrap them in foil. Egad. [p]I volunteered to sear them, figuring a little egg is better than none at all. [p]Here is my lava picture, my first lid up T-rex sear, and the seared steaks in a heated cooler for transplant, as though they were vital organs.[p][p][p][p]I gassed them at 400 for about five minutes per side, and they were a nice medium rare. By the way, they were better than just gassed, but only about a 4 out of 10. How sad.[p]

tmEGGer

Mark Backer,
Those look great. I am sure the TRex sear added a lot. Have you ever tried grilling 1 ribeye egged/TRexed and 1 on the gasser side by side? I tried it when I first got my egg back in May this year. I put each steak on its own plate (I did not want the juices mixing) and held them out in front of my wife. I asked her "which steak would you rather eat?" without indicating which was which. She immediately said "that one" pointing to the egged one. When I asked her why, she said "because of the color." It was true. We had been enjoying gassed steaks for years, but next to a TRexer, it looked gray by comparison, where the TRexer had a beautiful golden brown complexion. Wow. That got me pretty excited. [p]Cheers,
NutmEGGer[p]

tmEGGer

Mark Backer,
Oh yeah, one other thing, it was indeed a great beef day. Well a beef and lamb day. I bought 1# of ground chuck, 1# of ground lamb, mixed together with olive oil, kosher salt, Cow Lick and 3 large smashed cloves of garlic. Seared them at about 500, then took the temp down to 350. They were some great burgers and very juicy.

TRex

Mark Backer,[p]SPECTACULAR searing pic! Sorry your buddy is in this foil/gasser trance. I have a friend like that too. It's annoying.[p]100% Egged steaks to ya,[p]TRex

mad max beyond eggdome

Mark Backer,
glad your friend let you do the searing. .. the searing pictures are beautiful. . .i may have to start that thread again, where everybody posts their best sear pictures. . .it was fun the last time. ..

Unknown

Mark Backer,
Mark, I hope you are feeling better today!!!!! I am looking for some leg of lamb recipies although Mark Backers dad's is not one to mess with. I might try to out do him.

Mark Backer

mad max beyond eggdome,[p]I should thank T-Rex (again) for that. I had never seen a sear in person because I had been doing it with the lid down. Since he told me to leave the lid up, everything's different. [p]I am looking VERY forward to Thursday night. Since Friday's Christmas eve and the office is closed, Thursday will be steak night for us and the brother / sister in law across the street. [p]Cannot wait to finish our steaks in the proper way after another searing like that one.[p]Ah...the joys life brings.

Mark Backer

heather,[p]You know it's not really leg of lamb...right? He calls it that just so you'll eat it, but it's really a nubian milk goat.[p]Surprise!!!

ToyCollector

Mark Backer,[p]Where did you buy the meat from? I am becoming very suspect that Sam's and Walmart are selling subpar grades. Just curious.

Mark Backer

ToyCollector,[p]Both the ribeye and beef tenderloin came from wilkes meats of suwanee, our local family owned butcher here in suwanee, ga. Can't recommend them highly enough.