angryfish01
is one Smokin' Farker
- Joined
- Feb 20, 2013
- Location
- Apopka FL
This is what I cooked for the Steak Throwdown.
Steak Oscar is usually cone with lump blue crab, but Mrs Fish can't do blue crab, so we will use King crab instead.
Found a big rib eye at the store and Lobster bisque as a soup starter. I will make a clarified butter tarragon and shallot drizzle.
Sea salt and cracked pepper on the meat and into the fridge for a couple of hours.
Set up is a typical two zone fire as I will reverse sear the meat.
I have some Sugar Maple trees that I trimmed a while back and kept the twigs. While the meat slowly comes to temperature toss in a small handful of twigs. This is not a typical "blue smoke" low and slow method, because of the short time it takes the meat to warm up. Twigs give up their smoke quickly, so its a short, hard hit of smoke. Don't over do it though.
There is another chimney of home made lump charcoal getting started for the high heat sear.
I generally turn the meat once while it's bathing in smoke and getting up to temp. When ready it's time to remove the meat to a plate cover loosely with foil, add the screaming hot lump charcoal and let the grill great get very hot for nice grill marks.
Sear over the hottest part on the grill. Stay with your grill! this is no time to wonder off to get a beer. Caramelize one side, then the other.
Plated.
Sliced
Served with the Lobster Bisque, asparagus and the butter drizzle.
Thanks for looking!
Steak Oscar is usually cone with lump blue crab, but Mrs Fish can't do blue crab, so we will use King crab instead.
Found a big rib eye at the store and Lobster bisque as a soup starter. I will make a clarified butter tarragon and shallot drizzle.
Sea salt and cracked pepper on the meat and into the fridge for a couple of hours.
Set up is a typical two zone fire as I will reverse sear the meat.
I have some Sugar Maple trees that I trimmed a while back and kept the twigs. While the meat slowly comes to temperature toss in a small handful of twigs. This is not a typical "blue smoke" low and slow method, because of the short time it takes the meat to warm up. Twigs give up their smoke quickly, so its a short, hard hit of smoke. Don't over do it though.
There is another chimney of home made lump charcoal getting started for the high heat sear.
I generally turn the meat once while it's bathing in smoke and getting up to temp. When ready it's time to remove the meat to a plate cover loosely with foil, add the screaming hot lump charcoal and let the grill great get very hot for nice grill marks.
Sear over the hottest part on the grill. Stay with your grill! this is no time to wonder off to get a beer. Caramelize one side, then the other.
Plated.
Sliced
Served with the Lobster Bisque, asparagus and the butter drizzle.
Thanks for looking!
