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Prime Strips
Wanasmoke
Posts: 388
Usual and customary Thursday Costco run yielded some beautiful Prime NY strip steaks. Seasoned with salt and pepper a few hrs before the fire....
On the egg 200-250 until IT 120.
Cast iron pan fired up inside (below zero wind chill outside) and seared 2 min per side.
Topped with roasted garlic, sautéed mushrooms and Gorgonzola cheese.
Very flavorful! I think I prefer Costcos Prime filets though....more tender after reverse sear and enough fat to boost the flavor.
Also picked up a brisket for Sunday....Go Pack Go!!!!
On the egg 200-250 until IT 120.
Cast iron pan fired up inside (below zero wind chill outside) and seared 2 min per side.
Topped with roasted garlic, sautéed mushrooms and Gorgonzola cheese.
Very flavorful! I think I prefer Costcos Prime filets though....more tender after reverse sear and enough fat to boost the flavor.
Also picked up a brisket for Sunday....Go Pack Go!!!!
LBGE in Elm Grove, WI
Comments
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Fantastic brother! Topping takes it over. Nice cook!Sandy Springs & Dawsonville Ga
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Really nice cook.
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Very nice cook brother!!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"
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I see a beautiful pool of meat juice and I see slices of nice bread - jump on in there man!
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Great pics, love the addition of fungus.
______________________________________________I love lamp.. -
Did you light the fire for those very nice steaks with the 50s?
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Man that looks incredible. I agree the topping take it to the next level. Can you share some details on the garlic and shrooms?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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nice money shot. Go Cowboys!!
Franklin, TN - (1) LBGE and a cooler full of beer -
@SmokeyPitt I sautéed the mushrooms in butter and olive oil until they started to brown. Meanwhile the head of garlic was roasting in foil in a 400 degree oven for 50 min. I squeezed the garlic out and added that plus the oil that it was cooking in to the mushrooms. Threw some chives in and topped the steak with that and the Gorgonzola. Ended up being a great comboSmokeyPitt said:Man that looks incredible. I agree the topping take it to the next level. Can you share some details on the garlic and shrooms?LBGE in Elm Grove, WI -
I love the whole post except the very last sentence.
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I love the whole post, especially the last sentence! Go Pack!!EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Beautiful shots of beautiful eats.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Those look great!
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That looks really nice.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Go pack go! Gorgeous steaks btw.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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