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New York Strips and Parmesan Romaine

Mattman3969Mattman3969 Posts: 8,243
edited April 2015 in EggHead Forum
Decided I needed beef tonight and the only good looking steaks at my grocery were NYS.  

Seasoned with SPOG 


Got some nice oak & cherry smoke going in the large @ about 250°



Run the wife's up to 140 and mine to 130ish and transferred to the small that had the CI skillet and a 1/2 stick of butter waiting on the steaks.  

After the steaks had a quick bath in the butter I put the romaine on


And all plated plated up and ready to eat 





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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.

Comments

  • tarheelmatttarheelmatt Posts: 9,426
    Love those grilled romaine salads!  Great looking steaks too!  
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  • JohnnyTarheelJohnnyTarheel Posts: 5,289
    Very very nice
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • FromanFroman Posts: 201
    I never thought of grilling romain!  Both look great. 
  • theyolksonyoutheyolksonyou Posts: 16,717
    Loos good Matt.  steaks here too. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • paqmanpaqman Posts: 2,777
    edited April 2015
    Looking good @Mattman3969

    @Froman you must try grilled romaine, it is awesome

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SGHSGH Posts: 25,016
    I'm at a loss for words other than awesome!! Solid brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
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  • FromanFroman Posts: 201
    @paqman looks like direct. Do you do it very hot?  I'm assuming not long either. I love the presentation too!  
  • theyolksonyoutheyolksonyou Posts: 16,717
    @froman throw some other veggies on at the same time. Peppers, maters, etc...  Make a warm salad with some vinegar and grated cheese.... Money. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Mattman3969Mattman3969 Posts: 8,243
    Froman said:
    @paqman looks like direct. Do you do it very hot?  I'm assuming not long either. I love the presentation too!  
    You are correct, direct @ 500°ish for about 3 mins per side.  You just want it wilted with a bit if char.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 8,243
    I needed to get the CI hotter   The taste of the butter was great but the crust was lacking.  Should be better next time.  

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • paqmanpaqman Posts: 2,777

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Looks bomb. great job.
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