Steak Day

[OldUsedParts]

PIcked up a 1.24# - inch and a quarter - Bone-in Beef Loin NY Strip Steak the other day and I can't remember ever Grilling a Bone-in Strip Steak so I'm excited about this one.

[Txdragon]

If you've grilled a T-bone, you've grilled a bone in strip steak!
I'm looking forward to this one.

[Rambo]

Get'er done

[woodenvisions]

Remember the Cast Iron suggestion ??

Sent from my LGL84VL using Tapatalk

[Norway Joe]

Mouthwatering piece of meat. Looking forward to this.

Sent fra min SM-N950F via Tapatalk

[OldUsedParts]

Remember the Cast Iron suggestion ??

First thing that I thought of, however, I'll need to pick up some of that fo-fo oil the next time and do a little pre-planning so I don't Boo-Boo.
This one is going over Hot Coals to reach the "Screaming and Bleeding" stage and hopefully with grill marks which I have a hard time getting .

drool.jpeg (5.06 KiB) Viewed 1440 times

[OldUsedParts]

Decided to use the Kettle (mistake) instead of the ECB because the distance is already fixed and I don't have to use my homemade grill dropping hooks. Also decided that since it was a very thick cut, I'd go 10 min per side and keep my fingers crossed. Everything worked fine and there was plenty of red juices, however, it was a "tad tuff". The Wiffy wanted a three bite chunk to eat with her baked Russet and said that hers was tender Fixed a Baked Yam side for me with butter, brown sugar and marshmellers plus some okra and own-yawns drizzled with Italian Dressing for my sides. Altho it was good and I ate it all, I don't think I'd buy another one of these cuts, especially when the Chef says I coulda had a T-bone.

[bsooner75]

Sorry it was tough. Looks like a good lunch though.

On my Weber is generally let the steak come to near room temp, get a raging fire going and toss it on for about 3 minutes per side. Pull and rest with some butter in it for 10-15 minutes. But I like some char on mine.


Sent from my iPhone using Tapatalk

[OldUsedParts]

This one is a Kingsford Kettle and was so cheap I had to get it. I've cooked on it several times with "eeehhh" success but it doesn't get as hot as my ECB does for that quick sear/char but juicy in the center

[Norway Joe]

I think it looks good. Pity it wasn't tender.

I'm more sceptical to sweet potato with marshmallows.

Sent fra min SM-N950F via Tapatalk

[bobcat1]

Yum! Looking good OUP!

[OldUsedParts]

thanks

Joe, I use Marshmellow Cream and it's kind of a staple with Yams where I'm from.

[TwoGuysBBQ]

Touchdown

[spacetrucker]

ya gotta have a searin hot fire, cut em horns & tail off run em by the grill and bring em on out....

I actually cheat on my steaks, usually I wait until they begin to brown, the flip and wait for the brown, then wait about 3 minutes(the time it takes me to get the thermometer) and I pull it at 135 to 140 internal. I like them on the rare side of medium. Yours looked real good

[Txdragon]

Sorry to hear it turned out tough. My observation would be cook time here. Even being so thick, a good fire would take it to nice medium rare at 5 min per side. As for the cut.. see below..

T-bone

Bone in strip

Another good way to really get a steak done uses the oven and 2 iron skillets.. Heat oven to 450 with skillets in from the start.
Rub steak with a little of your favorite oil, canola is good here, then give it some salt and pepper. When the oven has reached temp, give it at least 10 more minutes then, grab yourself an oven mit.. Place steak in pan 1, then with the mitted hand, place the other pan on top of the steak. Close oven, set timer for 5 minutes. When the timer goes off, grab your mit again and remove the top pan and then remove the steak and put it on a plate to rest. Let it rest for at least 10 minutes, then enjoy!