NY Strip - A meal in 90 Minutes

bob.bud

Okay, so it could have been done faster (easily inside an hour), but given our current situation, I am cooking solo these days and it delayed when the steaks were seared.

1520 the red potatoes were in the water:



1737 the KAB was shook, some fresh Rockwood added, and fire was lit.

1738 the NY Strip received a dose of Kosher Salt, Fresh Ground Pepper, and some Garlic Powder:



1811 started to make a three-bean salad
1825 the three bean salad is done
1830 the egg is sitting at 500 and ready for the steaks, but the cook isn't
1833 the potatoes are soft enough to mash em up
1840 the mash potatoes are done

1850 and I finally get the steaks on the egg, direct (no reverse sear tonight):



1900 (roughly) and the steaks are pulled.

Here is a pic of one with a chunk cut off... daughter grabbed it for a quick taste:



Steak on a plate:



Steak, mash potatoes, and the 3 bean salad:



Somewhere in the timeline some French Green Beans were made as well, but none made it on my plate. However, here is a closer look at the bottle that accompanied my meal:

slovelad

Steaks looks delicious! And I am a sucker for homemade mashed potatoes! 

YukonRon

That meal hits all the awesome buttons.. I especially am appreciative of the Sangiovese di Banfi. Excellent choice my friend.

SoCalTim

Fantastic!

bob.bud

@YukonRon, I take it you would approve of this bottle as well:

CPARKTX

Nice looking crust. 

slovelad

Very good looking steak! 

YukonRon

That. Is. Amongst.The.Absolute.Best!
In DC this week with my book work and in celebration of Thomas Jefferson we are doing big French reds and Burgundy whites. 
Awesome bottle. Enjoy!

GregW

Those strips look great. I usually cook ribeye's.
I think I will give strips a try next time.

Mattman3969

Very nice cook sir!!  Kudos to direct cooking approach, I have gone back to doing most of my steaks under 1 1/2" thick that way.  

johnnyp

Looking great

bgebrent

Spanked it brother!!  Great job!

JohnnyTarheel

My my my...  Love it!!!!