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Thanks to all who responded-my steak was EXCELLENT

RRP
RRP Posts: 25,887
edited November -1 in EggHead Forum
A week ago I asked for ideas on creating a truly good "steakhouse" steak as all my New York strips had been little more than cooked beef. Yesterday I went to the butcher and got some 1.5 fresh cut Angus strips, saw them "bloom" during the hours before supper and with fingers crossed I lighted humpty. At 750° I put them on with no spice, no nothing went 3/3/1 and geeeeeeeeeeez that was remarkable steak! I must agree with you folks who said to let a good piece of meat speak for itself! Thanks again.
Re-gasketing America one yard at a time.
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Comments

  • char buddy
    char buddy Posts: 562
    RRP,[p]congrats dude. I just did some rib eyes last Friday and one of them was awesome. The other one was only so-so. The so-so one reminded of steak I had at Michael Jordon's restaurant in NYC. [p]BTW, does your butcher have any "dry-aged" stuff (prime). If you can score that, the top of your head might blow off.
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  • Gfw
    Gfw Posts: 1,598
    RRP, Life is GOOD when the strips are GREAT! :~}

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  • Huck
    Huck Posts: 110
    RRP,
    I agree, it's almost sinful how good those high temp seared steaks turn out. My buddy has a propane and says he can do the same. I say this... put a clean pot full of water on a propane/nat gas grill, turn it up and look at all the nasteeees that accumulate. You gotta eat those petrochemical gitchies, yuck!
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