Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Last steak

Legume
Legume Posts: 15,936
edited February 2017 in EggHead Forum
I bought a well marbled choice strip loin from Costco last year and cooked the last steak tonight.  This one I cut about 2 1/2" thick.  Roast over a little smoke, sear in screaming hot CI, plated with sweeet potato, sautéed mushrooms and shallot, topped with a little blue cheese & parsley butter.


THANK YOU FOR YOUR ATTENTION TO THIS MATTER
· Share on FacebookShare on Twitter

Comments

  • bgebrent
    bgebrent Posts: 19,636
    And you didn't invite me.  I used to like you.  Great plate brother!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,902
    That looks superb. Nice work!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,478
    You know I'm tempted to fire up the MM and cook a steak for breakfast now. :)

    Lovely looking steak.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Excellent!!!!
    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"
    · Share on FacebookShare on Twitter
  • epcotisbest
    epcotisbest Posts: 2,176
    So I don't know if I am feeling morbid, paranoid or just plain old, but I was dreading reading reading this, wondering what kind of ailment would cause you to have your last steak. Then I imagined maybe you were having a pet put down and preparing a last meal. That would make for an awful day.
    So when I let my imagination run away with me and then hesitantly open this thread, it was with a sense of relief I read it was just the last steak from that particular strip loin. Happy to read that!
    Gotta try to have more positive thinking today.
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Well done. As a grill dealer I love to see someone actually using their side burner. So under utilized. Enjoy!
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,656
    Steak looks amazing!  But the mushrooms and shallots look mouth-watering, too!  I usually use onions, but I love shallots, bet it's better with shallots.  I'll have to try it sometime.  And usually if it's a really good steak I don't put any kind of sauce on it, but gosh, your blue cheese and parsley butter sure looked yummy, and I bet it was a great combination.  Great meal!
    · Share on FacebookShare on Twitter
  • saluki2007
    saluki2007 Posts: 6,354
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    Looks like you might be buying more soon.  That's sweet!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    It is a fabulous cook my friend. Perfect presentation. 5 Stars. Big stars.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • jabam
    jabam Posts: 1,829
    That's a beauty!!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Thanks all (timed for bump =))

    @epcotisbest nothing tragic happening here, just a misleading title I guess

    @pgprescott I always use the outside burner - hate stinking up the house w/fryer or meat smell (unless it's bacon, totally different category)

    @Theophan loved the shallots, found a huge one that I used.  i've been using baby bellas lately as well, they seem to hold up better than regular white mushrooms.  the butter had great flavor, but a partial fail.  I made it quickly, only had a frozen stick of butter so had to soften in the microwave, overshot and made liquid, so mixed it up and back into the freezer...too long, and as you can see, it didn't melt.  and my 1/4" thick butter on that bread, well, that was my first try w/kerrygold.  won't be my last.



    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    That looks perfecto right there!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter

Categories