35 day Dry Aged NY w/basil Pine Nut Gremolata , 2 Cheese Alfredo Orzo, & Meyer Lemon Pine Nut Salad

[civilsmoker]

Just a quick din din tonight…. Started with some 35 day dry aged NY from the freezer….

Put these on the counter for 10 min to soften then salt and pepper and on the Weber sear zone screaming hot…. still frozen solid!

I grilled them lid open turning many times and holding down to get a nice sear all around….pulled at a INT of 120….

Rested in the home oven at 140 for 15 min…..ready to slice now!

The slice!!! Oh baby, dressed the slices with French gray salt!

And the finished plate!

The money is Mrs Cs Meyer lemon herb dressing is the $$ bomb! The gremolata was from Gordon’s Hells Kitchen recipe book….The boy roasted them in a Hex pan…..dang is all I have to say!

 

[Dirty Steve]

Amazing. Now me hungry.

 

[radioguy]

That dish looks crazy good! Nice!

RG

 

[jaxgatorz]

That plate is a 10 !!! Perfect !

 

[civilsmoker]

Amazing. Now me hungry.

Many thanks DS! That was me while cooking it!!

That dish looks crazy good! Nice!

RG

Thanks RG!

That plate is a 10 !!! Perfect !

Much appreciated jaxg!

 

[Rafter H BBQ]

WOW! That is a phenomenal meal my friend. And the last plated shot…

 

[civilsmoker]

WOW! That is a phenomenal meal my friend. And the last plated shot…

Much appreciated Rafter! It was kinda a thrown together meal when it started and in the end was like a whole day went into the prep! The gremolata made it magic!

 

[Gonna Smoke]

Yes sir!! That's about as close to perfect as it could get...

 

[schlotz]

Perfectly prepared steak and plate Cortney! Never tried doing them from a frozen state but looking at these, guess I better expand my thinking and try it that way.

Matt

 

[sawhorseray]

IMPECCABLE WORK, DON'T GET BETTER THAN THAT!

 

[Steve H]

That is off the charts!!! Looks simply amazing. Are you referring to the Celtic sea salt?

 

[Gonna Smoke]

Never tried doing them from a frozen state but looking at these, guess I better expand my thinking and try it that way.

Here's one I did a few years ago, it works. I got the idea from Al @SmokinAl...

Frozen Steak

Looking through my freezer and I found a 2" thick frozen ribeye from November 2020 that had been "lost", funny how that happens sometimes in a chest freezer. Anyway, I set it out this morning to thaw for supper, but after 5 hours, it was still mostly frozen so with the inspiration of @SmokinAl...

www.smokingmeatforums.com

Edit to add that mine did not look anything like Cortney's...

 

[JLinza]

Beautiful. Nice work

 

[civilsmoker]

Yes sir!! That's about as close to perfect as it could get...

Thanks GS!

Perfectly prepared steak and plate Cortney! Never tried doing them from a frozen state but looking at these, guess I better expand my thinking and try it that way.

Matt

I’m usually a slow thaw in the fridge so I can dry brine but for these dry aged they don’t need much INT so this allows for a hard sear…. It also quick…. I often put frozen beef and pork ribs right on the smoker as well…..

Yup Al did a post a while back on it to

Here's one I did a few years ago, it works. I got the idea from Al @SmokinAl...

Frozen Steak

Looking through my freezer and I found a 2" thick frozen ribeye from November 2020 that had been "lost", funny how that happens sometimes in a chest freezer. Anyway, I set it out this morning to thaw for supper, but after 5 hours, it was still mostly frozen so with the inspiration of @SmokinAl...

www.smokingmeatforums.com

Edit to add that mine did not look anything like Cortney's...

It’s a new quick sear method…..

 

[civilsmoker]

IMPECCABLE WORK, DON'T GET BETTER THAN THAT!

Many thanks Ray!!! Yea it’s a money maker meal!

That is off the charts!!! Looks simply amazing. Are you referring to the Celtic sea salt?

Essentially it is the same…. it is called both Celtic and just French Gray…. Celtic is the area in the region where a specific gray salt is harvested, it’s the best gray, just gray salt is the generic region it’s harvested…. both are the hand harvested stuff, grayish and very flaky. It’s our fav to dress meat after slicing!

Beautiful. Nice work

Thanks JL!

 

[BrianGSDTexoma]

Man I would loved to sit down to that meal! Just incredible.

The money is Mrs Cs Meyer lemon herb dressing is the $$ bomb

Does this look like what she makes? Meyer Lemon Vinaigrette Salad Dressing

Edit I can of remembered. I think this was you gave me before: https://www.smokingmeatforums.com/threads/the-prime-rib-dinner-in-pictures.318868/post-2388262

 

[civilsmoker]

Man I would loved to sit down to that meal! Just incredible.


Does this look like what she makes? Meyer Lemon Vinaigrette Salad Dressing

Edit I can of remembered. I think this was you gave me before: https://www.smokingmeatforums.com/threads/the-prime-rib-dinner-in-pictures.318868/post-2388262

Thanks Brian and here is the variation to the one in the post:

1/2C Extra Light Olive....NOT extra virgin.
3 Tbs each golden balsamic vinegar, Meyer lemon juice, honey
1 tsp each Meyer lemon zest, fresh thyme
1 garlic clove
2 Tbs minced shallots
1/2 tsp kosher salt

The gremalota was essentially warmed dressing with fresh chopped basil and toasted chopped pine nuts.....

 

[BrianGSDTexoma]

Thanks Brian and here is the variation to the one in the post:

1/2C Extra Light Olive....NOT extra virgin.
3 Tbs each golden balsamic vinegar, Meyer lemon juice, honey
1 tsp each Meyer lemon zest, fresh thyme
1 garlic clove
2 Tbs minced shallots
1/2 tsp kosher salt

The gremalota was essentially warmed dressing with fresh chopped basil and toasted chopped pine nuts.....

Finally got to it. I'm in on anything lemon. Was really good. Had with a grilled skirt steak which was also really good. Made a lemon cheese cake in the Instant Pot for dessert.

 

[civilsmoker]

Finally got to it. I'm in on anything lemon. Was really good. Had with a grilled skirt steak which was also really good. Made a lemon cheese cake in the Instant Pot for dessert.

View attachment 731400 View attachment 731399

Man that looks dang good! And glad you liked it! Oh if you have any left over skirt, try putting some cold slices over the salad with the dressing….that makes a killer salad!!

I picked up a 14lb whole loin (USDA Prime) last night (11.99/lb) that is going in a UMAI bag in the next day or so….got to keep the freezer stocked of the aged goodies!

 

[yankee2bbq]

You gotta be kidding me! You are killing it.

I’m headed over to your place. We can build a bunk bed and have some steak.