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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-28-2011, 07:04 AM   #1
deguerre
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Talking 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...)
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.

Thanks for looking!
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Unread 09-28-2011, 07:19 AM   #2
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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?
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Unread 09-28-2011, 07:30 AM   #3
deguerre
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Quote:
Originally Posted by Garyclaw View Post
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?
Very close but I still prefer Ribeye. At 5.49/lb in the cryovac I could not pass these up.

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

Still have a whole one left for something tonight...steak wraps maybe.
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Unread 09-28-2011, 07:55 AM   #4
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Awesome, I love that garlic on steroids stuff!
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Unread 09-28-2011, 07:59 AM   #5
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Quote:
Originally Posted by big brother smoke View Post
Awesome, I love that garlic on steroids stuff!
No kidding! The aroma while the steaks were coming up to room temp for grilling was driving me nuts!
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Unread 09-28-2011, 09:31 AM   #6
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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!
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Unread 09-28-2011, 09:42 AM   #7
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Grilled perfection right there.
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Unread 09-28-2011, 09:51 AM   #8
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That is some my-T-fine looking grub-age there! I sure would like to take a nice big bite of that steak please..... Since discovering the Santa Maria rubs, I am in love. I used to use Montreal as my go to for steak but this stuff just goes above and beyond the call of duty!!! I haven't used the Rub Co. brand but Mike's over at Oakridgebbq is to die for!!

Great prOn man, mama must have been so happy with that supper!!
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Unread 09-28-2011, 10:05 AM   #9
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I rarely buy that cut but might have to try it again next time I'm at the store. Those strips look great!
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Unread 09-28-2011, 10:19 AM   #10
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Looks fantastic, I love SM on steaks
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Unread 09-28-2011, 10:21 AM   #11
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Oh yeah, those were very nice! The veggies weren't too shabby either.
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Unread 09-28-2011, 10:24 AM   #12
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Looks great Guerre. I've got some extra room in my freezer if you can't fit all those in yours.
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Unread 09-28-2011, 10:26 AM   #13
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Yummy!!!!!
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Unread 09-28-2011, 10:29 AM   #14
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Beautiful work.

How long did you cook the asparagus?

Can you explain reverse sear please. Thanks
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Unread 09-28-2011, 10:38 AM   #15
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Guerry, those strips and veggies look great! When I first tried the Rub Co products, I was a little taken aback by how coarse the rubs were, but quickly became a convert, as they caramelize beautifully. I actually like to combine them sometimes - usually Santa Maria and BBQ create a nice blend.

Happy to see you are becoming a reverse sear convert.
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