I found these "Steakhouse Cuts" strips at the grocery store for $6.99 lb. I couldn't pass on them. The were about 1.2 lbs. each. A lil' Montreal and they were happy.
End result was awesome! Nicely smoked and seared. Loads of flavor, tender and juicy!
I got the MGS warmed up to around 180 with mesquite. Once the TBS was wafting, in they went.
1 hour @ 180 – still raw but the fat was just melting a bit. Turned up the temp to 215 and gave them another 45 minutes. I went commando with no meat probe. I just went by the feel of the meat.
After an hour and :45.
Heated up the skillet and started them fat side down.
Browned them till they "felt" rare to medium rare.
Served up with organic zucchini, hash browns, and a tomato, olive, and gold beet salad with fresh oregano and basil.
The only Bear View that came out. Flash shots were all washed out.
Close up of the salad.
No recipe. Just kinda threw things together.
Scrubbed then boiled the beets for about 1.5 hours. Drained and let cool to the touch. Peeled, cut into wedges and chilled.
Wedged a tomato, sliced olives, minced oregano and basil, grated fresh Parmesan. EVOO, white wine vin., S&GBP.