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Cap steaks and homemade bread

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JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
Phase 1 done - baked up some bread on the egg.  I started this Thursday, made myself a nice pizza with the same dough Friday, now it's a knotted loaf.

Picked-up prime cap steaks at Costco, unwound them, seasoned with evoo, kosher salt, and course ground black pepper.  Waiting for the Egg temp to come up.


Maryland, 1 LBGE
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  • bgebrent
    bgebrent Posts: 19,636
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    Gorgeous bread.  You mentioned steaks?
    Sandy Springs & Dawsonville Ga
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    bgebrent said:
    Gorgeous bread.  You mentioned steaks?
    To follow!
    Maryland, 1 LBGE
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  • 20stone
    20stone Posts: 1,961
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    Lemme see your steak!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Oh my!!
    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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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Until just recently, I had no idea you could buy my favorite bit of prime rib as a separate cut.  Wife loved it. So good...  I grilled 2 "steaks" - lots leftover for lunches,/dinner in the next few days.
    Maryland, 1 LBGE
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  • johnnyp
    johnnyp Posts: 3,932
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    dude...
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • dsrguns
    dsrguns Posts: 421
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    Wow! Great cook all around.
      
    XL BGE
    MD
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  • caliking
    caliking Posts: 18,731
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    Mmmmmm....steeeeeaaaaakkkkk

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,087
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    I don't believe that you're sorry for a second ... and nice steaks!

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


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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Just went direct, lid open on the steak.  2 min per side, then 1 min per side - 6 min rest covered tight with foil.
    Maryland, 1 LBGE
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Wow great looking steaks there 
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  • pgprescott
    pgprescott Posts: 14,544
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    Yes please. 
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  • Shiff
    Shiff Posts: 1,835
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    @JohnEggGio ,
    The cap steaks that our Costco has are Top Sirloin, not Rib steaks.  Are your really from the Rib?  In any case they look great and must have tasted great.

    The Top Sirloin Cap steak are also called Picana at Brazilian steakhouses.
    Large BGE
    Barry, Lancaster, PA
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    @Shiff I can't say I'm 100% certain, but pretty close.  I just took a few minutes to look at photos online - search for a thread here from GlennM - mine looked exactly like those - 2 pieces rolled and bound to form a "steak".
    Maryland, 1 LBGE
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  • BrookieP
    BrookieP Posts: 135
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    Man that looks good! I need to step up my bread game.
    XL BGE & 36" Blackstone
    Instagram: BGEBrooke
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    BrookieP said:
    Man that looks good! I need to step up my bread game.
    Thanks!  I couldn't decide what form - I started with baguettes, then a braid, then decided to wind them into a loaf.  Gave it another hour to recover after forming, then onto the Egg at 350.  The loaf picked up just a touch of smokiness that I find quite agreeable.  Last night carved off a couple of slices - toasted and buttered to go with a hearty soup.
    Maryland, 1 LBGE
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Looks great!  I too unroll the rolled cap steaks. What is better is if you can be there when they are cutting them off the whole roast.  Ask if you can have the entire cap tied as 1 roast, then take home and custom cut it how you wish. My Costco will do that for me,but only if I am there in person and wait. I can not place an order for one.  
    --------------------------------------------------
    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. 
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  • Shiff
    Shiff Posts: 1,835
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    @JohnEggGio said:
    @Shiff I can't say I'm 100% certain, but pretty close.  I just took a few minutes to look at photos online - search for a thread here from GlennM - mine looked exactly like those - 2 pieces rolled and bound to form a "steak".
    OK, you are talking about the Ribeye Cap Steak, not the Top Sirloin Cap.  Similar names but 2 different cuts of meat - both great, by the way.
    Large BGE
    Barry, Lancaster, PA
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Sea2Ski said:
    Looks great!  I too unroll the rolled cap steaks. What is better is if you can be there when they are cutting them off the whole roast.  Ask if you can have the entire cap tied as 1 roast, then take home and custom cut it how you wish. My Costco will do that for me,but only if I am there in person and wait. I can not place an order for one.  
    Thanks for the tip.  Was only my 2nd time in Costco.  I thought these were just about perfect size for getting a nice char on the outside, yet leaving it pink to red on the inside.  2 more in the freezer!
    Maryland, 1 LBGE
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