Perfect Steak

Doug

At 2 o'clock I blastered the New York Strip with mustard followed by a nice dry rub that I put together. Let that all set for a couple of hours. At 5 o'clock I fired up my large Egg to 750. Then, 3,3,3. Absolutely perfect. The steak was about 1 3/4" thick. Talk about juicy. Done to perfection....medium rare. My next steak is going to be buffalo. I was in Denver last week and had buffalo steak. It was absolutely wonderful. I kept thinking that I need to do buffalo steak on the Egg when I get home to Maine. Has anyone had buffalo??? But, tonight I had the Egg going on one side of the patio, my Mexican chiminea fired up on the other side, a small slice of the moon in the sky, a glass of wine, a beautiful sunset....what a way to go!!!

Gfw

Doug, sounds like a great night for steak - I had a nice Delmonico about 1.25 inches thich - 4 minutes on each side at 550-600 degrees - result medium/medium-rare and about perfect - Life is GOOD :~}

[ul][li]Gfw's BBQ[/ul]

Bama Fire

Doug,
That sure sounds nice! I'm trying to plan this weekend's egg food as we speak. A nice juicy steak one night could be just what the doctor ordered![p]BF