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.

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

ninerbj wrote:

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

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. :eek:

whitetruk

danger boy wrote:

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

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

ninerbj wrote:

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

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.asp?PID=2418&CategoryID=28&CategoryName=DRY+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

ninerbj wrote:

Anyone have any kickass ideas for me and my Weber?

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

Wes

madmax

keith allen wrote:

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

ninerbj wrote:

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

RuSsMaN wrote:

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. :eek: 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. :cool:

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

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! Thank you!!!

I-SIG wrote:

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. :eek: 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. :cool:

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

Big Green Egg

Wes

BlueMDPicker

dorokusai wrote:

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

BlueMDPicker wrote:

+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!

joe6pak

I back up I-SIG, (aka the silly rookie). The big green egg is a great grill for cooking steaks. With 12 to 15 minutes of cooking time, I can have a 1.5 inch thick steak a juicy med-rare. With a good cut of quality meat, it will be one of the best steaks you have ever had. The BGE is also a great low and slow smoker. This past weekend I cooked a 8.5 pound pork butt roast for 22 hours. When it was done, it was hard to get off the grid as it kept falling apart. I have fixed ribs, pork chops, burgers, and turkey and it was all very good. I have had this grill for about 5 months and if it gets stolen I would not hesitate to pick up another. It is more trouble than a gas grill grill, but IMO worth it.