Friday, February 4, 2011

Raisin' the Steaks: NY Strip Steaks

This had to be one of my favorite cooks yet (mostly due to the extreme temperatures I was able to get the BGE up to and boy do I love me some fire).  I had had a craving for steaks since I got the egg but steak just seemed so easy and meh compared to the other craziness I had been cooking.  Yet, it was time to raise the steaks (I did not come up with this clever catch phrase, it is actually the name of a steak rub I want to try). I got some nice NY Strips at Publix on sale. SCOOP! I brought them home and let them rest outside the fridge for a while until the steaks were room temperature (this is something I am not used to doing but read several different places that it increases the tenderness of the steak when cooked). After resting them I began prepping them.

I rubbed the steaks with salt, pepper, and garlic salt when MBH surprised me by coming home with some Montreal Steaks Spice Rub.  I added some of this to the steaks and headed off to get the grill going.
The steaks after rubbing. They greyed a little from being at room temperature for a bit too long (no harm done).
When going for high temps I usually light the grill in several spots to ensure the grill gets hot quicker.  After lighting, I placed the grate on to heat and left the vent open and the daisy wheel off.  I was shooting for 750º and when i came back I was almost there (725º) and a little bit of a surprise...
Flames were shooting out of the top of the egg and the temp was right around 725º.
When it got up to 750º I burped the egg to prevent flashback and threw the steaks on to sear for 90 seconds on each side.  I left the lid open during searing...
At 750º the lump begins to look like lava.
After the sear, the steaks were allowed to rest for 20 minutes.  In this time I threw the rain cap on the egg and shut the bottom vent to get it to cool to right around 400º.  After the rest period and egg cooling, I threw the steaks on the BGE for 5 minutes on each side (I left MBH's steak on for an extra minute since she doesn't understand that good cuts of meat are best eaten slightly pink).  I pulled the steaks off and let them rest a few more minutes while the other food was plated.

This was one of the best steaks i have ever eaten.  It was perfectly done and seared to perfection.  The Montreal steaks rub was very tasty and definitely had a kick of spice after each bite.  The spaghetti squash and broccoli we served it with rounded out this perfect meal. 

The food was plentiful and I was stuffed so i did not finish my steak that night.  I instead reheated it and had it for breakfast with eggs and toast the next morning.
Wish I could have this for breakfast everyday.


  1. Ultra Boost Uncaged Toms Outlet Jordan Shoes Ray Ban Outlet Oakley Outlet Longchamp Outlet Store Yeezy Keds Shoes For Women Nike UK Jordan 4 Nike Huarache Adidas NMD Nike Factory Outlet MLB Jerseys Ray Ban Outlet Jordan 12 Ray Bans Outlet Adidas Yeezy Ray Ban Outlet Online Ralph Lauren Outlet Online UGG Boots Outlet Under Armour Outlet Yeezy Boost 350 Nike Outlet Store Longchamp Bags Roshe Run Air Max Air Max 2016 Yeezy NFL Jersey Polo Ralph Lauren Outlet Adidas UK Timberland UK Ralph Lauren Yeezy Boost 350 Nike Outlet Yeezy Boost 350 Ray Ban Sunglasses