Tracy was out of town last weekend visiting her aunt in Wichita. Was chatting with a friend and he mentioned that his wife was going to be doing "the girl thing" on Saturday...whatever "thing" the girls do when the men aren't around. I asked him if he'd like to come over for steak dinner, which he readily accepted. I gave him a list of steaks to choose from and he immediately asked for a NY Strip. This worked out great because I'd just gotten an order of striploin roasts from CPB and was planning to break down some of them on Saturday. Jeff and Kandi have been here for a few pretty nice meals so we decided to keep this one simple and low key.
One of the roasts. There were 4 in the order, total weight was right at 51 pounds.
Sliced 1 1/2" thick. I got 11 steaks out of the roast. Here they are before trimming and cleaning them up. 2 of them went into the fridge dusted with kosher salt to dry brine for a couple hours.
Not much to prep for this one so no pics. Just made a salad and doing loaded baked potatoes. I built a new Transformer Cart and a new hybrid Santa Maria grill. this is the inaugural run with both. The grill fired up.
The steaks after dry brining for about 3 hours. These things are huge!!
A little Worcestershire sauce, black pepper, and garlic powder.
Onto the new grill. For some reason I was in the mood for a nice crunchy char on these. Heavily cooked on one side to get the char and lightly cooked to finish on the other side. A couple pics.
Steaks done and plated with the salad and tater. Hit the mark on the steaks I was hoping for.
And of course the obligatory sliced shot.
They were a little brown on one side because of the char but perfectly done throughout. These were exceptional and the crunchy char was off the charts. Poor Jeff is ruined though. He mentioned that this was the best tasting and most tender steak he's ever had. Matter of fact, he just left from coming by to purchase the last roast I had from this order and is absolutely thrilled to have gotten it
This is also the first time he and I have ever had with just the two of us to sit and chat for a few hours. It's always been in a group environment and it was a ton of fun hanging out with him for an afternoon. He's a great guy, super smart, highly educated and a lot of fun. Why he chooses to hang out with me is a mystery but I'm grateful for it
A fantastic afternoon was had.
Well gotta run. Managed to catch up on a few things today and make my first post in a few weeks. Things to do now though. Y'all take care and hopefully the schedule will be calm enough that I can stay on top of things here.
Robert
One of the roasts. There were 4 in the order, total weight was right at 51 pounds.
Sliced 1 1/2" thick. I got 11 steaks out of the roast. Here they are before trimming and cleaning them up. 2 of them went into the fridge dusted with kosher salt to dry brine for a couple hours.
Not much to prep for this one so no pics. Just made a salad and doing loaded baked potatoes. I built a new Transformer Cart and a new hybrid Santa Maria grill. this is the inaugural run with both. The grill fired up.
The steaks after dry brining for about 3 hours. These things are huge!!
A little Worcestershire sauce, black pepper, and garlic powder.
Onto the new grill. For some reason I was in the mood for a nice crunchy char on these. Heavily cooked on one side to get the char and lightly cooked to finish on the other side. A couple pics.
Steaks done and plated with the salad and tater. Hit the mark on the steaks I was hoping for.
And of course the obligatory sliced shot.
They were a little brown on one side because of the char but perfectly done throughout. These were exceptional and the crunchy char was off the charts. Poor Jeff is ruined though. He mentioned that this was the best tasting and most tender steak he's ever had. Matter of fact, he just left from coming by to purchase the last roast I had from this order and is absolutely thrilled to have gotten it
Well gotta run. Managed to catch up on a few things today and make my first post in a few weeks. Things to do now though. Y'all take care and hopefully the schedule will be calm enough that I can stay on top of things here.
Robert