Strip Steak with Sweet Corn and Sweet Potato

[Smokin' in AZ]

I cooked this 2 nights ago.

Steak marinated in the vacuum canister with SPOG

On the grill for a smoky cook.
Soaked the corn in the husk for a couple of hours and the potato is in EVOO and salt.

Here it is plated up.

I like my meat medium so baby bear said it was just right.

Honey and butter on the potato and butter from mr android on the sweet corn.

Thanks for looking!

Not as nice as @tx smoker strip steak and 4 bean salad but I found it hard to put a lot of effort in for just me...again really nice cook Robert, you are the man.

John

 

[SmokinVOLfan]

Great looking steak and great looking meal John! Points for sure!

John

 

[pushok2018]

Smokin' in AZ, your NY strip looks nice! Was it tender?

 

[chilerelleno]

Hard to go wrong with a nice steak.
Looks good, nice cook.

What was your marinade?
Mr. Android?

 

[smokerjim]

looks good from here. I wouldn't pass that plate up

 

[gmc2003]

Outside of the A1 sauce that plate looks fabulous. I could see myself comping down on some of that.

Point for sure
Chris

 

[sandyut]

YUM that is perfection all around! Nice work!

 

[Smokin' in AZ]

Great looking steak and great looking meal John! Points for sure!

Thanks John!

John

Smokin' in AZ, your NY strip looks nice! Was it tender?

It was very nice and tender, not quite as nice as my fav, which is the filet part of a porterhouse, but for $5 a pound well worth the price.

Hard to go wrong with a nice steak.
Looks good, nice cook.

What was your marinade?

Mr. Android?

Just good ole SPOG

And Mr Android is the green guy with a half stick of butter specially made for greasing up corn on the cob.

Thanks!

looks good from here. I wouldn't pass that plate up

thanks Jim!

Outside of the A1 sauce that plate looks fabulous. I could see myself comping down on some of that.

Point for sure
Chris

Thanks Chris, I probably should not have added the A1 on top it should have been a side. But another that I love (after being in the UK for 11 years) is Colemans English Mustard which can be found at Safeway. It is very complimentary to Beef and Ham as it has a really nice spicy profile to it.

YUM that is perfection all around! Nice work!

Thank you Sandy!

@tx smoker here is the posted thread I referenced in your strip steak and 4 bean salad post my friend!

John

 

[xray]

Hey John that’s a tasty looking meal there! I’d pass on the sweet potato and ask for an extra ear of corn.

I just had a salad and baked potato for supper...the only thing missing was your steak!

Like!

 

[chilerelleno]

Always curious and looking to learn.
I can understand vacuum packing a wet brine or marinade, but a dry?

What is the purpose/advantage to vacuum sealing your seasoning/dry brine aka SPOG?

If the salt in the SPOG is being used to dry brine the steak, wouldn't the vacuum adversely affect the process of osmosis?

 

[Smokin' in AZ]

Always curious and looking to learn.
I can understand vacuum packing a wet brine or marinade, but a dry?

What is the purpose/advantage to vacuum sealing your seasoning/dry brine aka SPOG?

If the salt in the SPOG is being used to dry brine the steak, wouldn't the vacuum adversely affect the process of osmosis?

By vacuum sealing it decreases the time for the meat to absorb the spices that you add to the meat.

So instead of doing it overnight in the frig I can do it in a few hours...

Hope that makes sense.

Sometimes I also pierce with a fork to allow more spices to enter the meat.

Used to do both sides but is overkill.

John

 

[Smokin' in AZ]

Hey John that’s a tasty looking meal there! I’d pass on the sweet potato and ask for an extra ear of corn.

I just had a salad and baked potato for supper...the only thing missing was your steak!

Like!

Thanks xray for the like!

 

[chilerelleno]

By vacuum sealing it decreases the time for the meat to absorb the spices that you add to the meat.

So instead of doing it overnight in the frig I can do it in a few hours...

Hope that makes sense.

Sometimes I also pierce with a fork to allow more spices to enter the meat.

John

I don't know if vacuum sealing will speed the brine process, but I'm going to look into it.
It sure enough works for pickling, so it would be mighty convenient, yes'sir.

Salt is absorbed as a brine or cure and penetrates completely given time.
The process of dry brining is best done with salt alone with other spices added later.
But a rub with plenty of salt will brine given time to let the osmosis happen, even if not optimal.

Jaccard (fork) or Cube style tenderizing does allow herbs, spices and marinades to be physically worked into the meat.
But otherwise natural penetration or absorption into meat is very minimal at best.

 

[tx smoker]

@tx smoker here is the posted thread I referenced in your strip steak and 4 bean salad post my friend!

Hey John!! Thanks for the tag and sorry so late for the party. By the time this had hit I'd been to my little pub and had a couple beers. When even the slightest bit of alcohol and my keyboard get together, it's mortal combat....and the keyboard usually wins

There is nothing at all wrong with that dinner sir!! Looks great to me. Well...except for the A-1 Sauce I didn't even know they still made the stuff it's been so long since I've seen any. Steak looks great, corn is definitely a keeper, but that sweet tater looks fantastic. I've never baked or grilled them but it's something I gotta do. Seen a few of them recently and each time I tell myself to go for it but keep forgetting to put them on the grocery list for Tracy to pick up.

My only real takeaway from your post is that the grill looks mighty empty. Next time you need to invite me over so your grill isn't so lonely....hee hee hee

Waiting for the invite,
Robert

 

[Smokin' in AZ]

Thanks Robert!

Don't forget the honey on the tater, does real well.

The A-1 is a backup (usually only use it on fried eggs) but I was out of my go to which goes on the side, Colemans English Mustard, you can get it from Safeway. I highly recommend it as it compliments ham or roast beef sandwiches perfectly as well.

And you and your wife are welcome anytime, just call ahead and we will set places at the table for ya! And I will put more effort into it, and you can help out. Always looking for pointers.....

John

 

[Smokin' in AZ]

Sorry, I missed all of the likes.

Thanks @sandyut @gmc2003 @smokerjim @Hawging It @pushok2018 @Steve H @SmokinVOLfan

 

[browneyesvictim]

That's mighty tasty looking plate there John! Like!

 

[Smokin' in AZ]

That's mighty tasty looking plate there John! Like!

Thanks for the like browneyevictim.

Looks like you were haze grey and underway on carriers for most of your time in the Navy?

Me I was on sub tenders tied up to the dock or in drydock all of my time....

 

[browneyesvictim]

Thanks for the like browneyevictim.

Looks like you were haze grey and underway on carriers for most of your time in the Navy?

Me I was on sub tenders tied up to the dock or in drydock all of my time....

Yup. More at-sea time than I care to remember... You shouldn't discount your dockside shore duty. You filled a valuable role there as well!

 

[uncle eddie]

Simple ingredients made the way to bring out the best. Very nice! Like!