Dinner night with friends tonight. Was so nice outside we decided it was time for steaks. My friend picked up some 2" thick prime NY strips...I should have taken a picture of them raw, they were beauties!! Anyways, I offered to make the Oyster mushroom, Crab, and Brie soup for first course. We ate that with a great bottle of Chardonnay..
(no pics of the soup). But here is the thread last time I made it...
https://www.smokingmeatforums.com/threads/oyster-mushroom-crab-and-brie-soup.326295/#post-2505743
Seasoned the steaks with sea salt, Cracked Black pepper, olive oil, lemon juice, minced garlic and fresh chopped rosemary from the garden. Let those marinate while we got the coals hot on the green egg and ate our soup.
Onda grill @350-400*F with a couple chunks of hickory wood...pulled them off around 123ish degrees to rest.
14 minutes later, time to plate.
Just a beautiful steak...
The slice...
Oh my was that steak good! One of the best strips I think I have ever had! Had the steaks with steamed fresh green beans and a side salad. Paired that with a 2015 Australian Barossa Valley Shiraz wine. WOW was that a GREAT wine! I will be going back to buy more of that!
(no pics of the soup). But here is the thread last time I made it...
https://www.smokingmeatforums.com/threads/oyster-mushroom-crab-and-brie-soup.326295/#post-2505743
Seasoned the steaks with sea salt, Cracked Black pepper, olive oil, lemon juice, minced garlic and fresh chopped rosemary from the garden. Let those marinate while we got the coals hot on the green egg and ate our soup.
Onda grill @350-400*F with a couple chunks of hickory wood...pulled them off around 123ish degrees to rest.
14 minutes later, time to plate.
Just a beautiful steak...
The slice...
Oh my was that steak good! One of the best strips I think I have ever had! Had the steaks with steamed fresh green beans and a side salad. Paired that with a 2015 Australian Barossa Valley Shiraz wine. WOW was that a GREAT wine! I will be going back to buy more of that!