Steaks and Such - Simple Perfection (pics)

DonWW

It’s the 4th of July which means some lump charcoal will meet its demise.  I was shopping at my local Central Market and picketed up 2 tenderloin steaks and 1 NY Strip.  The difference in coloring between the two cuts is notable.  The NY Strip is a dry aged and not grass fed, which was also available.      

Lately, I have been using a pair of Kent Rathburn rubs that I picked up when he was doing a demonstration outside the Central Market.  One is a general purpose BBQ rub; salt, pepper, paprika, brown sugar, etc.  The rub on the right is salt, pepper, garlic. 

While I was applying rubs, food was already on the BGE cooking.  Ellen and I love ABTs.  Jalapeno poppers to some.  And, Central Market has some that are already pre-made, so if you are shopping at 4:00 and you want to eat around 7:00, this is the way to go.  A couple of skewers of ABTs and a tater for good measure. 

The egg was about 400 dome temperature which means that the grate temp is between 350-375.  Just about perfect.  The poppers and potato go on the same time with the intention of flipping each after about 15 minutes to get even cooking.    

After about 40 minutes, the steaks go on.  I put the tenderloins near the center as they are a tad thicker.  Close the dome and return in 6 minutes.  The timing is working perfectly as the poppers are ready to come off and the steaks are flipped.  Everything comes off in another 6 minutes or so.

I know some people cook their steaks at 500, 600 or more.  I have found that 350-400 allows for a very uniform cook throughout the steak while still creating a nice crust.  Juicy?  Those steaks are glistening. 

The steaks were a perfect medium rare, which is ideal.  The NY strip pictured here was more of a medium as it is a thinner cut of meat.  But, as is so typical of steaks prepared on the BGE, it was so tender and juicy, the slight difference in doneness was inconsequential.

As for the ABTs, they are remarkable.  The package had only 6 compared to 8, so they were a little bit bigger with a little more cream cheese filling.  There is some residual cheese sitting on the lump – this will be flavoring for the next cook.  Sometimes, it all comes together, as it did tonight.

 

johnkitchens

Very nice! 

Foghorn

Outstanding. 

GATraveller

Bravo Sir.