(Beef) Steak Official Throw-down Thread

Jeremiah · November 2014

THROW-DOWN TIME!

Beginning now through midnight Sunday, post your STEAK entries. Please include a pic of the said steak on the EGG and optionally one plated. Please include a description and/or recipe. Judging will commence immediately BUT please only vote once by "liking" your favorite entry. (Yes it can be seen if you've liked more
than one). The "votes" will be tallied Monday (yes, my job is boring) and there will be a winner crowned. He/she will receive NOTHING but bragging rights... but it'll be fun anyway.

Please keep this thread for entries only and use the other one for comments/ questions.: http://eggheadforum.com/discussion/1173559/whos-down-for-another-throwdown#latest

Thus let it begin>>>>

anton · November 2014

Tonights Ribeye, S&P and a little Kinders Blackened rub, egg at 500F, seared both sides for about 7 min, then shut down egg and cooked for 5 more mins. I like mine more toward medium to medium-well. No sides, had already eaten a salad. Saw this thread, perfect timing,I know the competition will be tough, but here is mine virtually unplanned for this.

theyolksonyou · November 2014

Here we go. Forgot to turn on the date stamp so take my word. Stupid half day off drinking...

Reverse seared ribeye.

Marinaded in Woosty and Montreal steak. Indirect @ 275 ish to 105 IT.

Opened her up to 600+ and seared in CI skillet for 2 min/side.

Plated with prosciutto wrapped asparagus and sautéd baby bellas.

Labs LOVE steak.

hapster · November 2014

Haven't egged all week... Tonight's steak dinner. Sirloins for the ladies and a ribeye for me...

Tjcoley · November 2014

Great looking cook. Vote early and vote often.

NCEggSmoker · November 2014

Friday night ribeye (reverse sear with just S&P) with chimichurri sauce, smashed red potatoes, bacon wrapped asparagus and a couple of lobster tails for me (Wife doesn't like seafood).

Tjcoley · November 2014

OK, here's my entry. Just me and the Mrs. tonight so we split it. Porterhouse from the local Farmer's Market. Done caveman right on the hot coals, then finished raised direct. Sliced on the bone across the grain for presentation. Added some bacon wrapped tater tots for me, a baked potato for her. Great meal.

TFols · November 2014

Prime Ribeye in the CI skillet for about 7min @550*. Crust was nice. Golden's love steak too!

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henapple · November 2014

@hapster‌ ...I hate you. ;;)

dldawes1 · November 2014

OK...First let me say..."Who ever invented reverse seer...I love you !".

Started out with 1-1/2 lb ribeye.

Rubbed with EVOO, course ground peppercorn, red pepper flakes, and Kosher salt.

Set up egg 250 indirect. Heated steak to 110 IT (30 minutes)

Plated and tented until egg came up to 500 F direct. ( 7 minutes ) Grill on PS legs...right below felt line.

Returned to egg for 2 minutes per side.

I was pretty much already in heaven by the sight and the smell...so I barely remember what happened next.

Something reminds me of 132 IT on my near virgin Thermopen, and topped with a chopped Pecan-lemon juice- crumbled blue cheese -butter melting on top and running down the sides.

Then it happened, I cut into it....the next thing I remember it's half gone and I had not touched the garlic mashed taters or Pop's spicy Habagardil pickles.

I've had steak all over ...but I don't think I've ever had one better than this...thanks again folks for sharing so much in this forum.

You folks have taught me well !!!!!! The only thing lacking was a mangrate !!!!

dldawes1 · November 2014

Sorry...grill was not on PS legs at 500F...sitting on top of fire ring.

paqman · November 2014

Wagyu ribeye cooked direct @ ~600F

Side of sweet corn on the cob and red baked potatoes.

Drink was a Pickle Bloody Caesar. I followed the classic bloody caesar recipe (see picture) but I added some pickle juice and garnished with a pickle instead of a celery.

Wolfpack · November 2014

Damn you all make me hungry

FarmerTom · November 2014

Posted by:

theyolksonyou Posts: 704

November 21

Here we go. Forgot to turn on the date stamp so take my word. Stupid half day off drinking...

I must agree. If you only spent half of the day drinking, the other half got wasted.

:x :x

And by the way, a great looking steak.

dldawes1, love that Blue Cheese on a steak. One of the very few things I think can add to the flavor.

paqman , you're really serious about this hunh? Wagyu, If you're gonna play, get in all the way, I guess.

hapster the martini and cigar, nice touch. Those sear marks, wow!!!

To tell you the truth, so far they all look great. This will be a difficult one to choose. I wouldn't turn down any of them.

stemc33 · November 2014

I get wind points. 10 votes might be enough. Nice last minute challenge @Jeremiah‌. Simple S&P with garlic. Little overdone for me, but still came out okay.

Mattman3969 · November 2014

Damn you guys are putting out some nice steaks!!!
. Here is my entry of tonight's surf and turf. Picked up a thick Ribeye and some Gulf Shrimp from Fresh Market just for the occasion.
Ribeye was rubbed with salt,pepper and garlic powder.

Roasting at 275° indirect

Pulled from the roasting stage at 127° and opened up the small till it hit a happy 650° It's a little dark to see the steak but you know it's there.

Threw on some shrimp that were seasoned with a bit of Old Bay and Tsunami spin

Everything getting ready to get sliced up

And all plated up with a side of @dyal_sc sweet potato stackers

NPHuskerFL · November 2014

This is my submission from last night's meal.
And for the record this was my first dual cook with both the LBGE & MM. Steaks»»» 4 thick cut beautifully marbled Chuckeyes and 2 succulent Ribeyes.
Beginning seasoning was with kosher salt, cracked pepper and some rosemary sprigs.

Began cooking raised direct at 250℉ just enough to hit 105℉ IT or thereabouts.

Pulled and let them rest while I brought up the temp to 700℉. And got the stuffed baby bellas going on the MM indirect 350℉.
Stuffed with the diced stems, cream cheese, parmesan, moz, cheddar and feta.

Steaks on CI grid for searing. And board sauce prepared. The board sauce»»» canola, chopped Italian parsley, cracked pepper and 2 cloves of garlic finely minced.

As steaks were searing the mushrooms were completed and pulled and Campari Tomatoes went on.

Steaks ranging from medium rare to well done were each placed searing hot into the board sauce and plated. Campari Tomatoes completed almost simultaneously.

Plated.

grege345 · November 2014

My offerings

Olive oil with some salt and pepper

Direct at 600° microplaned some garlic. And a little parsley for color
Thanks for looking

Jeremiah · November 2014

Damn y'all. These entries are killer! Now I know what West Carolina felt like yesterday when they took the field with Alabama. Here's mine. Plain old ribeyes and potatoes. I had planned on asparagus because I've really been wanting to try @cazzy‌ 's mushroom sauce. But I'm an idiot and forgot to get out the asparagus. So the sauce went on the steaks instead. Holy freaking crap that stuff is good. But y'all will have to get the recipe from him. Maybe it'll get his lazy azz back on here.

NPHuskerFL · November 2014

Naw @cazzy‌ is sitting back LHAO @ all the cazzy comments. >:)

NPHuskerFL · November 2014

Dang there are some real good submissions.

Big_Green_Craig · November 2014

A couple reverse seared filets.

Ladeback69 · November 2014

Here is my entry for the Through Down. I did a KC Strip reverse sear. I cooked it indirect at 250 to 300 for about 35 minutes while it was lightly raining. I brought the egg up to 500, seared each side a minute in butter then pulled to let rest while I finished up the asparagus. SWMBO did the mushrooms to help out. This was better then my last one I seared. I turned the date stamp on, but it didn't come out. It's really raining now. Little hectic with rain and wind.

Ragtop99 · November 2014

Decided to do old school and simple.

Started with portabello mushrooms. I melted some butter and added a splash of sherry. Used a pastry brush to coat them on both sides. Then put them on the CI grid sitting on the spider. This warmed up the grid to get it ready for the steaks and cooked the mushrooms.

After about 12 minutes, the finished product. Served cap side down to prevent the liquid from escaping.

For the steaks. New York Strips from Costco. Lemon Pepper and Salt. Done T-Rex method.

Sear in process:

Finished product. My bride likes her meat medium well to well done, so I cut one I think is most done in half, and put half on for further cooking.

It started raining after the mush rooms went on, so I retreated under cover where the lighting is so-so. I need @hapster to come shoot this next I time enter.

To wash it down, an expresso stout:

We also had green beans with almonds, but they came from the green giant as opposed to the green egg.

tarheelmatt · November 2014

Almost thought I wouldn't be able to partake, but was able to squeeze some ribeyes out.

Had bone-in ribeye, stuffed mushrooms (w/spinach, mozzarella, and jack cheese). Little butter and canola in CI skillet. They were pretty good. Some simple roasted potatoes and onions to finish.

The steak, I dry brined overnight. Salt and pepper only. Reverse seared till about 110°. Ramped to 600° and cooked till 125°. Finished with real unsalted pat of butter. It was pretty dang good.

Steaks on the Egg...

Oh, look at that butter lovin....

More butta lovin...

The plate...

The money shot (w/fork

)

Da shrooms...

fusionhq · November 2014

Damn, missed it.

cactus_darrell · November 2014

Hey Eggers, here is my steak cook for the throw down. A couple of sirloins, with mushrooms, steamed broccoli, with ice berg blue cheese salad. Getting ready for the big turkey cook.

1st pic ready for the reverse sear, slow smoked with mesquite

2 bringing egg up to searing temp with metal flue

3 almost done searing

4 plated after nice rest

5 the money shot

(Beef) Steak Official Throw-down Thread

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