Cajun blackened steaks as an alternative to Pittsburgh style

KennyG

Hi Gang.[p]We all know that Egged steaks are absolutely the best! I'm very fortunate to have a friend in the business and can occasionally get my hands on some restaurant quality beef.[p]With the job situation (or lack of), Carol and I will probably not get to make our token annual visit to N'awlins this year. It was time for me to do some Cajun cooking.[p]As good as steaks are off the Egg, try this sometime as a change of pace, particularly if you like them done up the the intensely charred and rare "Pittsburgh Style"[p]This link could also have been named "home alone with too much time on my hands" hehehe[p]
[ul][li]Cajun blackened steaks[/ul]

MickeyT

KennyG,[p]I've just moved up my lunch date. What a great presentation. We miss you.[p]My guess is you can't sear the steaks inside unless you have a large hood vent? Too much smoke?[p]Looks yummy.[p]Mick