Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
- Location
- Ventura...
This is the other wonderful cookbook that I received from my friends at YC Media by Eric C. Mitchell Photography by Ken Goodman. Eric is the Pitmaster of the Competition Barbeque Team Yabba Dabba Que! and a Certified Judge by The Kansas City Barbeque Society.
Started with a Strawberry Rhubarb pie.
Mixed and ready for the pie shell
Jackie is making the pie shell she is so good at it.
Doesn't that Look wonderful?
Four NY Strip Steaks with olive oil, salt,and pepper.
Starting the Onion and Rum Glaze
The pie looks wonderful!
Steaks on @ 600* 3 minutes a side.
Flipped for another three minutes
Put in the platesetter, grid, and Grill Grates
Dropped the Dome temp. down to 400*
Put the steak back on for 4 minutes a side for medium rare.
Served with Mashed Potatoes, and a salade. The sweetness of the sauce was balanced by spices and the caramelized onion. This was a wonderful meal that we fed discriminating relatives our Son Rich and nephew Jeff.
Recipe:
CARIBBEAN STRIP STEAK WITH ONION AND RUM
GLAZE
New York strip steak is known by other names, such as shell, Delmonico or Kansas City strip. It is known
for its tender, juicy and beefy qualities. These steaks are great cooked with just salt and pepper. This
method of searing is adapted from T Rex’s method. It provides a seared steak with a juicy and tender
inside. The onion rum sauce will take you on a little vacation!
Makes about 4 servings
4 New York strip steaks, 1 ½ inch (4-cm) thick, choice or higher
Olive oil, for the steaks
Salt and pepper, for the steaks
2 tbsp (30 g) unsalted butter
2 medium onions
2 tsp (6 g) garlic, minced
¼ tsp kosher salt
¼ tsp black pepper, freshly ground
1 cup (240 ml) dark rum
½ cup (120 ml) low-sodium beef stock
2 tbsp (30 ml) molasses
4 tbsp (60 g) unsalted butter, softened
Set the Egg for 700°F (371°C) direct. With the top and bottom vents wide open, light the fire and close
the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen.
When the Egg approaches 700°F (371°C) dome, about 15 to 20 minutes, slide the top of the daisy wheel
partially closed, leaving it three-quarters of the way open. Cut any outside fat from the edges of the steaks
and rub them with olive oil. Sprinkle with salt and pepper and let the steaks come up to room temperature,
about 15 minutes.
In a medium saucepan, melt the butter. Peel the onions and slice them into quarters, from stem to root.
Add the sliced onions to the butter and sauté until the onions start to caramelize, about 10 minutes. Add
the garlic, salt and pepper and stir for another 3 minutes. Add the rum and simmer for 10 more minutes,
until the rum is reduced by half. Add the beef stock and molasses and stir. Simmer until slightly
thickened, about 5 more minutes. When the Egg is up to 700°F (371°C), burp the Egg and place the
steaks on the oiled cast-iron grate. Sear for 11⁄2 minutes, and then turn the steaks 90 degrees for another
minute. Flip the steaks and sear the same as the first side. When complete, remove the steaks from the
Egg and set to rest for 20 minutes. Meanwhile, set the Egg for 400°F (200°C) indirect by adding the plate
setter and shutting the vents to lower the temperature.
When 20 minutes have passed, place the steaks back on the Egg, indirect, and roast 4 minutes per side for
medium rare. After the last flip, place 1 tablespoon (15 g) of unsalted butter on top of each steak to melt.
Remove from the Egg, tent with aluminum foil and let rest for 10 minutes before saucing
Thanks for lookin!
Ross
