Great Steaks - Thanks Ken (Hoss's BBQ)

BobS

Fixed some great steaks tonight with a mushroom sauce inspired by the one that Ken Hess made at Waldorf. I did not have morels, so I used shiitakes.

I started by poaching some cracked pepper and coated a NY strip that I cut in two pieces, for Susan and me.

Here they are at the end of the reverse sear. This really works great for me, because Susan likes here steak med to med-well and I just leave it on most of the time the temp is coming up in the grill.





Here they are during the sear.



Here is my steak with the mushroom sauce and a new cream spinach that Susan made. YUM.

BamaFan

That is a beautiful plate...trade you some ribs for it !

Hoss's BBQ

Looks Great Bob. It was a pleasure to work next to you all day long. Clearly you picked up some techniques!! Hoss

usc1321

Man, that looks great! :woohoo: Is there any chance those of us who missed Waldorf, could get that recipe for the sauce? :huh:

Pyro

Let me add to the request for that sauce. I've made pepper steak many a time on the stove top, but never on a grill. The Kansas City strip is the right steak to use. Tenderloins do not have enough taste, rib-eyes too much fat and porterhouses just do not work.

Hoss's BBQ

The re4cipie should be listed in the recipie section. It is the ramp cognac cream sauce I did last year. Just sub shrooms for the ramps. It is also on my website www.theonlyhossbbq.com
Hoss