As part of the Christmas x-change Robert
tx smoker
sent me a steak box from Piedmontese beef. I was totally blowed away with it. Been looking for a good time to fire up the kettle and the weather and my work schedule (it’s been crazy busy) finally cooperated with me. I called the wife the other day from work and asked her to take some out of the freezer. When I got home she had pulled 2 t-bones and 2 NY strips out of the freezer. i had forgotten how big these things were! Could have probably gotten away with one of each but they were partially thawed and was afraid to refreeze them.
So hit them with a little SPOG and let them rest in the fridge.
prepped up the kettle and got them on with a chunk of maple.
Got them to a good IT, Med rare for the t-bones and Med well for the NY strips. Pulled to rest while I took a spin on a mushroom sauce.
Mushrooms doing a little sauté in my favorite CI.
added a 1/2 cup chicken stock, 1 cup heavy cream, Wooster sauce, and Dijon mustard once they had cooked down. While that was reducing I pulled one of the t-bones onto a plate.
look at the size of this thing!
Perfect for me!
And a plated shot.
Need to work on my sauce a little. Just had a salad to compliment this great cut of meat. Let me tell you my cooking skills did not do this meat justice! It was so tender it cut with a butter knife.
Robert thank you again for a great exchange!
Jim

So hit them with a little SPOG and let them rest in the fridge.
prepped up the kettle and got them on with a chunk of maple.

Got them to a good IT, Med rare for the t-bones and Med well for the NY strips. Pulled to rest while I took a spin on a mushroom sauce.
Mushrooms doing a little sauté in my favorite CI.

added a 1/2 cup chicken stock, 1 cup heavy cream, Wooster sauce, and Dijon mustard once they had cooked down. While that was reducing I pulled one of the t-bones onto a plate.

look at the size of this thing!

Perfect for me!
And a plated shot.

Need to work on my sauce a little. Just had a salad to compliment this great cut of meat. Let me tell you my cooking skills did not do this meat justice! It was so tender it cut with a butter knife.
Robert thank you again for a great exchange!
Jim