28 ounce steaks

fishlessman

<p />these are 28 ounce steaks, ive recently been told that there is a difference between sirlion and shell loin,but thats how they were marked. if you can identify them please let me know the correct term because i like them.they are a little over 3 inches thick

dusted with cow lick and black pepper

seared at 850 plus

tossed in some wine soaked oak chips while bringing the temp back down to 375, then placed steaks on a raised grill. during the rest added worcestershire and balsamic to the steaks

pulled the steaks off at 127, the internal rose to 143 on the counter. next time i do steaks this size i will be taking them off at about 5 degrees less

my steak and a guinness. dad ate the other one. no room for veggies so we skipped them. the cast iron puts a heavy char on the outside at 850,but the insides were so tender

Mark Backer

fishlessman,[p]Man, those look amazing. [p]And I love my friday night steaks. I almost never eat anything with them. I only make and eat the steak. It's like a little treat to myself. One plate - One Steak - One beer.[p]nice.

mollyshark

fishlessman,[p]Oh lord..that is SOOOO beautiful. It brings a tear.[p]mShark

mad max beyond eggdome

fishlessman,
those look fabulous. ...bet your glad you didn't turn them into four 1 1/2 inch thick steaks. . . .curious though, just how lond did you sear them for? . . [p]the results really look great. ..nice job!!

TRex

fishlessman,[p]Those are some beautiful steaks, I must say. You can even SEE the tenderness. Very nice job indeed.[p]Can you give some info on searing & roasting times? I've never done a steak that thick before (well, I should say, that BIG and that thick - filets are that thick but not hardly 28 ounces!)[p]Keep those pics coming![p]Cheers,[p]TRex

fishlessman

mad max beyond eggdome,
seared for 2min45 seconds on first side, 2 min on second side...went by looks and with the built up heat reserve in the cast iron they sear faster than they would with the regular grill.there was a little too much char so i rubbed some off and then splashed some worcesteshire and balsamic on to help reduce it, added greatly to the flavor. took a full 30 minutes to get the heat down to under 400 with everything shut/ ceramic cap and frozen bricks inside, a draw back with bringing the cast iron to 850 is that the heat doesnt disapate very fast for a cool down. roasted about 35-40 minutes on a raised grill with the temp falling from 375 to 325. ive found that i like steaks cooked over an oak lump like ozark oak better than the prized wicked good,keep both heavily stocked but save the wicked good for poultry and pork were i want more flavor from the wood chunks. any idea what the exact cut would be called. an email (no name on it) says sirlion and shell loin are two different cuts, but thats how it was marked

fishlessman

TRex,
i do lots of things trex, like large lamb roasts. sometimes on the grill, sometimes right on the coals for the sear, and i time how long it takes for those that ask, but really sear until it looks right. for these i used a raised grill because the cast iron grill was still too hot for the roasting period. it would have still been searing if i put it back on the cast iron. with thick pieces and/or pieces with a bone i roast in the 350 range instead of 400. it seams to cook more evenly at the lower temps,1.5 inch steaks i still do at 400, and real large lamb roasts as low as 325. these steaks roasted for at least 35 minutes, maybe 40. my favorite way to use the trex method is with a camp fire where i build a fire around a large rock and roast a leg of lamb inderect on the rock. while othes are eating hotdogs on a stick, im chowing on a lamb drumstick

Bobby-Q

fishlessman,
Gotta love a guy with good taste. It all looks awesome, from the pepper grinder to the Boston baked Bean pot, to the Guiness and of course that steak!!![p]Well done sir!!

fishlessman

Bobby-Q,
those are highly used items.dont know if the old grinder has seen more pepper corns or if the tulip shaped glass has seen more guinness