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Saturday night steak dinner
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Fluffyb
Posts: 1,815
Fiance decided to put a light coating of mustard then Montreal seasoning on a NY strip. Didn't get the sear I wanted, probably because of the mustard, and I over cooked just a bit, but it was incredibly flavorful. Also made some crash hot's and creamed spinach. Deeeelish! I used Pioneer Woman's spinach recipe, just like a steak house. Actually, better.
Searing close to the coals.
Put the potatoes on first, while the egg was still hot and closed the vents to bring it down to 350, then put the steak back on to roast.
Plated, yum!
Searing close to the coals.
Put the potatoes on first, while the egg was still hot and closed the vents to bring it down to 350, then put the steak back on to roast.
Plated, yum!
Comments
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The mustard should have given it a better sear, what temp did you try to sear at?
Mike -
Lifted the dome at 550, had the grate close to the coals. Let the fire flame up a bit before putting the steak on. Normally, I get a really good sear.
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I usually sear at 650-700, for a really good sear. Try blackening sometime.
Mike -
Your steak looks fine to me.
Tim -
Thanks I will. I usually kill on steaks, just an off night. Though it was still VERY edible! :laugh:
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Thank Tim. What the steak lacked in rareness (is that a word?) the spinach made up for!
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I have to find some pie-type looking tins like in your photo, any ideas?
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They are from pies bought long ago. Great pans for cooking for 2. I would try thrift stores.
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