Until yesterday, I was planning to sit this one out. We had meals of pork tenderloin and chicken planned out for the weekend, and were planning a very lazy weekend, as it's the first week we've all been home in almost two months. Friday night, though, my wife noticed I had a text thingy on my phone all day from some Spanish colleagues that they had just come into town. Don't people know I'm technologically inept? :tsk: I'm glad she can figure out all this stuff or we would've missed them altogether. :roll: Anyway, it meant that I was shopping for steak at Costco yesterday. Since we had a few people over, it gave me an excuse to pick up one of those cryovacs of strip steaks that are much more cost effective than the individually cut steaks (at least that was the line I used, and it actually worked this time :becky
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It also meant we could both work on a throwdown together in I don't know how long. Anyway, growing up, a Cowboy steak was a 2lb Porterhouse and a Cowgirl steak was a 1lb T-bone. Depending on who you were with, you might be able to trade that pesky little tenderloin for someone's strip steak, and get yourself two strip steaks. :becky: For some reason, my mom always preferred the tenderloin. :thumb: So, why not just make a double strip steak? This is easy enough when you've got the whole loin. With a strategic cut, you can butterfly the loin and get yourself what you really want. :hungry:
I actually made two. One smaller, and one larger:
This was about 5" to start, so 2.5" butterflied:
It weighed in at just under 4 pounds, so most people would consider this mansized.
I seasoned this up with some Foil-Hat Rub, Lawry's, Parsley, and pepper. I also rubbed with EVOO.
Set the Primo for 220*, loaded up with lump and a chunk of oak:
For this thick of a steak, I probe it.
I then put my faith in my trusty Maverick remote thermometer:
Notice that even at a range of 1", this Maverick was able to track the temperature ... errrr, nevermind.
At 125*, it was time for the sear, which I did at about 600* for about 1 minute per side. Taking it off, I had a nice flame going, but that makes no difference at this point.
Here it is whole and plated:
My wife made a wonderful baked potato. Of course there are no sides with a Man-size steak, so this is really just garnish to give you an idea of the scale. I mean, who is going to eat a potato? :noidea:
and here is the plated shot: