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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-15-2012, 08:30 AM | #1 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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The Biggest Steak I Ever Done Saw
Holy Palomino, did I do something stupid for Valentines Day! (stupid because I'm gravely under-employed). I bought the BIGGEST steak I've ever seen! A 4lb, 3" thick T-Bone...
Shocked! Shocked I tell you! Grilled it on my Big Green Egg Florentine style with sauteed spinach and garlic roasted potatoes. Grilled it on my Big Green Egg. Temp 500; 10 minutes a side over direct, then scooched it over to the side for another 5 minutes. came off the grill @ 130 degrees and rested 10 minutes. (I took pictures with a flash so the color looks washed out. It came out medium rare) Worth every dime, but it'll be a long time before I can break open the piggy bank again for that. Pure D decadence. Prep: I completely coated both sides in salt and put in the fridge for several hours. An hour before I put it on the grill, I took it out, wiped all the salt off and patted it dry. Then I pressed a good coating of the rub* on and let it sit on the counter. Right before it went on the grill, I coated both sides with olive oil. *Rub... 1 Tbsp finely chopped fresh rosemary 1 Tbsp finely chopped fresh thyme 1 Tbsp finely chopped fresh sage 2 Tbsp coarse kosher salt 2 Tbsp coarse ground black pepper This steak was my magnum opus.
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El Quattro Cacti Chili & BBQ Team Large BGE |
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02-15-2012, 08:44 AM | #4 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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It was all steak, bro-heim!
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El Quattro Cacti Chili & BBQ Team Large BGE |
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02-15-2012, 08:57 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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What's with the knife and fork? That's a caveman meal pure and simple.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-15-2012, 09:03 AM | #7 |
Full Fledged Farker
Join Date: 01-24-12
Location: yorktown, new york
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wow thats a cut of meat! but $18lb too rich for my blood
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charbroil offset, custom trailer pit, 46" vermont castings gasser, 18" kettle, big poppa smokers engineered drum kit smoker than was never picked up = NEW TOY! :becky: and last but not least: a never ending 20' comp trailer project:doh: |
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02-15-2012, 09:14 AM | #8 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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That was a monster... Glad you enjoyed it.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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02-15-2012, 09:25 AM | #10 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice! Biggest t-bone I've done is 3lbs.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-15-2012, 10:00 AM | #13 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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I also want to add that all three recipes (steak, spinach & potatoes) came from Mario Batali's Molto Italiano. The recipes rock.
Steak & spinach recipe... http://www.foodnetworkfans.com/forum...can-steak.html Potato recipe. The idea of blanching the potatoes first is a neat trick that crisps up the outside... http://www.foodnetwork.com/recipes/m...ipe/index.html
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El Quattro Cacti Chili & BBQ Team Large BGE |
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