The Rub Co.'s Santa Maria Style Strip

Well, that 8.75 lb choice strip wound up being cut up into steaks. It made 8 1 1/2" thick 16 oz steaks with one odd shaped end piece that weiged about 12 oz. Used the Food Saver to vaccu seal 6 of them for later meals and into the freezer. Two of them and the odd one were grilled last night rubbed generously with The Rub Co.'s Santa Maria Style. These went into the frige for about three hours then brought back out when I started prepping the kettle. Redhot prepared some fresh asparagus with evoo, salt and cracked black pepper. There was also a head of bok choy that neede to be cooked so she chopped that up as well. The asparagus was grilled and the bok choy was sauteed in a pan with evoo, s & p and crushed red pepper.

The kettle was dialed in at 350 using Kingsford Comp and a couple chunks of hickory for smoke. The steaks were grilled indirectly to 120 IT and reversed seared for a minute or so each side. The odd piece was just grilled directly. These were pretty good! They came out medium rare and were very tender with a good beefy flavor.

Also deep fried some steak fries (For me, Redhot declined...:becky
I've still gotta clean the stove from the fries getting a wee bit excited and the pot overflowed...

Here's some pics:

The cut steaks and the rub







Shameless Plug...



Rubbed


After the indirect and on to the reverse sear



Flipped...



Rested...



The asparagus...



Plated and a close up...





We ate pretty good at Casa de-Redhot last night.:becky:

Thanks for looking!

Garyclaw said:

That's a pretty steak right there...and a pretty plate. Nice job!!

Two questions:
1. Was it as good as a Ribeye?
2. Steak and eggs for breakfast with the odd one?:-D

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Very close but I still prefer Ribeye. At 5.49/lb in the cryovac I could not pass these up.:becky:

Actually the little one was Michele's steak, as it was a little closer to rare and just the right size. :thumb:

Still have a whole one left for something tonight...steak wraps maybe.

big brother smoke said:

Awesome, I love that garlic on steroids stuff!

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No kidding! The aroma while the steaks were coming up to room temp for grilling was driving me nuts!

Forgot to add...the reverse sear is now going to be my go to method for cooking thick steaks. There were some very interesting threads on the subject but it was a comment by Moose that really struck me so thanks Moose!