You can fit a moose on the mini!

Well, at least an inside round steak you can!

Thanks to my generous Canadian visitors a few weeks ago I had this prime piece of New Brunswick's wild bounty in a vacuum sealed bag. So I took it out, let it air dry in the fridge a few hours, hit it with a very light coat of EVOO, kosher salt, DP Raisin the Steaks (unfortunately Chris has not yet come out with Mooselick, but I keep the faith), and a little extra black pepper. After I had seasoned it I remembered that Mike had suggested Shakin' the Tree, but oh well - I figure you dance with the one that brung ya.

Took the mini to 525* and cooked this beauty for roughly 4-5 minutes per side until, against my better judgment, it was 133 internal. Mike suggested 140* but I just couldn't bear to cook a steak to that temp, especially since it was a fairly thin cut.

It was a perfect medium and tender as any steak I've ever eaten. The texture was between a filet and a strip, but extremely tender - with the juiciness of the best ribeye, which is odd since there is absolutely no fat on this cut. There was just a slightest hint of gaminess, but overall a very light flavor. It was absolutely delicious.

In retrospect, if ever given such an opportunity again, I would pass on the additional black pepper - this delicate flavor can't handle it. Otherwise I wouldn't change a thing, except maybe eat it more slowly and savor each bite.

Thank you so much Mike, this was an incredible delight.


Well-Seasoned and waiting:




At the turn:




Resting:




Carved and time to eat: