New York Strip

[ninerbj]

Homies!
I picked up two, 2" Black Angus New York strips for the grill tomorrow during halftime slaughter of the Bears. :D

I want to try something a little different other than a little Olive oil and Montreal seasoning.
Anyone have any kickass ideas for me and my Weber?

[opus]

Homies!
I.
Anyone have any kickass ideas for me and my Weber?

Yea, why don't you take your weber and your steaks and stick them up your ......

uh nevermind. GO BEARS :D :D

[ninerbj]

WAAAAAAAAAAA...

Sorry about the Bear comment. Being a 30 year Viking fan, dissin the Bears and Packers is like a form of terret for me. Can't help it.

[F1nut]

Marinate them in Zesty Italian dressing.

[danger boy]

i like to top my steak with a zesty blue cheese.. Mmmmm! the real stinky kind of blue cheese. :p

[whitetruk]

i like to top my steak with a zesty blue cheese.. Mmmmm! the real stinky kind of blue cheese. :p

it`s the best on strips,maybe even a little cousre black pepper

[swerve]

throw them away... eat a salad

[keith allen]

generously cover them in lowerys season salt,black pepper,and garlic powder,do it now,they'll be ready to cook by lunch,also cook on inderect heat (charcoal only) about 4 to 5 minutes a side...gotta be rare baby!

[jrlouie]

I personally prefer no seasoning. If you have an A1 marinade, then that's good but not needed.
My favorite is to put some wood-burning into the mix. Buy some hickory or oak chips from the store and smoke that puppy on the grill.
That smoky flavor is awesome.

[madmax]

I normally prefer Wishbone italian dressing as a marinade. Sometimes SoyVay brand marinades if you want a stronger one.
madmax

[keith allen]

How bout we do a recipe thread...

[PolkThug]

Homies!
I picked up two, 2" Black Angus New York strips for the grill tomorrow during halftime slaughter of the Bears. :D

I want to try something a little different other than a little Olive oil and Montreal seasoning.
Anyone have any kickass ideas for me and my Weber?

You're in South Dakota and you don't call them KC Strips?? Traitor!

McCormick's Montreal Steak Seasoning kicks butt.

Or try Fiorella's rub: http://www.hotshoppe.com/productPage...RY+RUBS+%26+SE

When it comes to seaoning, its best to keep it simple, you want to bring out the flavor of your fine cut of meat and not bring out the flavor of the seasoning itself.

Whenever I'm at a restaurant and a waitress asks if I'd like some A1 for my steak, I always reply "Is the steak that bad here?"

[danger boy]

that's what i'm saying..only use some light seasonings. and pepper. then drown it in stinky blue cheese for the last minute or two of grilling. I wouldn't marinate a NY strip steak in any kind of liquid marinade.

[I-SIG]

Anyone have any kickass ideas for me and my Weber?

Yeah. Dump the Weber and get a Big Green Egg.

Wes

[madmax]

How bout we do a recipe thread...

Thats a great idea Keith!
madmax

[ninerbj]

Dump the WEBER??

Silly rookie

[RuSsMaN]

A proper cut of meat, needs nothing more than a little sea salt and fresh cracked pepper.

If you do marinade, Italian is a great choice - I like to add a splash of worchestire and some dried minced onion. Don't marinade too long, the acidic mixture will start to chemically cook the meat. An hour or two is plenty of time.

Cheers,
Russ

[I-SIG]

Dump the WEBER??

Silly rookie

Once you try out food off a Big Green Egg, you'll realize your statement falls under the "those that don't know they don't know" category, like those headphone folks commenting on SDA. I don't mean to be crass or anything, it's just one of those things, like SDA.

eta: Maybe steveinaz will chime in here. I've cooked on the BGE for him and his lovely wife a couple of times.

Wes

[cfrizz]

WTH is a Big Green Egg????

[TroyD]

A really cool he-man smoker.

BDT

[RuSsMaN]

Yeah, but you smoke ribs, you smoke brisket, you smoke bacon - you don't smoke a strip. (do you?)

[TroyD]

I wouldn't think so......I've never heard of it.

BDT

[I-SIG]

Yeah, but you smoke ribs, you smoke brisket, you smoke bacon - you don't smoke a strip. (do you?)

With BGE, you can reach temperatures exceedingly few other grills or smokers can reach. What that allows you to do is to sear each side of the steak for just a couple of minutes at temperatures above 700F. These high temps really lock in the juice and flavor. Once each side is seared, you shut the vents of the Egg down and let the steak bake/steam for a few more minutes in the heat built up within the Egg. You can have, realtively speaking, a tender, juicy, well-done steak (if that is your perogative) or an unbelieveable rare to medium steak (much preferred).

Not only do you get that natural, smoky flavor, you get exceptionally tender and juicy meat.

Troy nailed it on the head: a really cool he-man smoker. :D

Big Green Egg

Wes

[dorokusai]

Salt & Pepper.

Italian dressing is for the homeless guy living in the shelter. Never insult a steak with useless additives....if a steak cannot stand on it's own, it's simply not a good cut of meat.

[ninerbj]

Amen and Mooooooo

[cfrizz]

I see! :D Thank you!!!

With BGE, you can reach temperatures exceedingly few other grills or smokers can reach. What that allows you to do is to sear each side of the steak for just a couple of minutes at temperatures above 700F. These high temps really lock in the juice and flavor. Once each side is seared, you shut the vents of the Egg down and let the steak bake/steam for a few more minutes in the heat built up within the Egg. You can have, realtively speaking, a tender, juicy, well-done steak (if that is your perogative) or an unbelieveable rare to medium steak (much preferred).

Not only do you get that natural, smoky flavor, you get exceptionally tender and juicy meat.

Troy nailed it on the head: a really cool he-man smoker. :D

Big Green Egg

Wes

[BlueMDPicker]

Never insult a steak with useless additives....if a steak cannot stand on it's own, it's simply not a good cut of meat.

+1 When asked at a restaurant if I'd like steak sauce, my pat answer is "if it needs it, I'll be sending it back."

[bobman1235]

+1 When asked at a restaurant if I'd like steak sauce, my pat answer is "if it needs it, I'll be sending it back."

Haha! I like that.

[SCompRacer]

Put me down for salt and ground pepper seasoning too. No peppercorn coated steaks though, one was enough. Just too much of a good thing for me....

[BlueMDPicker]

Best steak I ever had (2" strip) was at the original Morton's in Chicago many years ago. So good that I can close my eyes and remember the flavor. Mmmmm!