Sunday Hike & Steak

[civilsmoker]

The sun decided to come out and it hit 48 degrees so decided to do a little 2.1 mile Mt Therapy….

Just what the re-set the mind Dr Ordered!!!

Pulled a couple 35 day dry aged NYs from the freezer and in a marinade prior to the hike…. They were joined by some roasted roots and dressed with a balsamic red wine reduction by Mrs C!

Grilled beef money shot!

Ps the same marinade and cook as this post……

Marinated Black Angus Turf and Cream & Butter Poached Surf

Scored some black angus NYs for 9.99/lb and 2 lobster tails for 9 bills last night so a quick change of meal plans Started with the marinade this am….this one is from Gordon Ramsay, it’s online so can share it 1/3 balsamic 2 TBSP Soy 3 TBSP light olive oil 2 cloves garlic minced 2 sprigs fresh...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

Oh my does that look awesome! I normally use Grub Rub on my steaks but will try that next time.

 

[DRKsmoking]

First off, there is something wrong with your mountian picture ... Where is the white stuff that is covering all our lands lol.


Very nice plate of beef and roots, and good sounding sauce.

David

 

[civilsmoker]

Oh my does that look awesome! I normally use Grub Rub on my steaks but will try that next time.

Brian, the brine helps give it a really nice sear, plus a little variety keeps things fresh!

First off, there is something wrong with your mountian picture ... Where is the white stuff that is covering all our lands lol.


Very nice plate of beef and roots, and good sounding sauce.

David

Yup you spied it, usually we still have 2-3 feet of the white stuff were I was standing and 5-10ft on the far side of the pic..... Unless we get spring and summer rain we are going to have brown lawns too.....

 

[Winterrider]

Couple beautiful pictures . . .

 

[smokerjim]

That meal looks great, scenery looks nice to

 

[schlotz]

Perfect plate Cortney! Familiar with the other recipe you mentioned but it does not show any red wine. Assuming maybe a 1/3 cup was added then everything reduced?

 

[yankee2bbq]

Looks awesome, the food and view!

What is your recipe/method for dry brining your steaks? I have Piedmontese steaks sitting in my freezer and want to try this.

 

[JLinza]

Looks great all around

 

[civilsmoker]

Perfect plate Cortney! Familiar with the other recipe you mentioned but it does not show any red wine. Assuming maybe a 1/3 cup was added then everything reduced?

Thanks schlotz, here are two variations she has done, pretty sure she did the equal wine balsamic.... Its best to simmer this for 45 to 60 minutes to burn off the alcohol of the wine.

https://www.smokingmeatforums.com/threads/balsamic-glazed-flatbread.314206/

https://www.smokingmeatforums.com/t...samic-red-wine-reduction.313905/#post-2310395

 

[civilsmoker]

Couple beautiful pictures . . .

Thanks Winter! although winter is pretty much over....

That meal looks great, scenery looks nice to

Many thanks jim!

Looks great all around

Thanks JL, it was just a nice day of setting the mind

 

[civilsmoker]

Looks awesome, the food and view!

What is your recipe/method for dry brining your steaks? I have Piedmontese steaks sitting in my freezer and want to try this.

Thanks yankee!

Here you go.
kosher salt both sides about 1/2 tsp/lb then open air on a rack

Jeff P did a news letter on it as well:

How to Reverse Sear Smoked Ribeye Steaks - Learn to Smoke Meat with Jeff Phillips

Many cooks throw steaks on a hot grill or over a hot fire, and once it reaches the right temperature in the middle, it's done.

www.smoking-meat.com

 

[bauchjw]

Love it! That’s a Michelin star plate!

 

[civilsmoker]

Much appreciated @bauchjw ! It’s about my fave meal there is!