mmm steak

zooker · 05-09-10, 04:34 PM

these are seriously thick ny strip steaks..
i used mallens char rub.yes that is a carrot cake in the back ground.

the trick here is to coat both sides with olive oil just prior to cooking..

after searing the steaks i moved them to an indirect heat 20 mintues each side.

these steaks are 1.25"-1.5 " thick so when they hit 165* i yanked them off the fire..

i guess i got to be like everybody else..show da done product..

a tad bit of mexican goodness and a baked tater..pass the beer and don't crowd me son...

these steak were full of juice. normally you cook a steak 40 mintues and it gets dry.. that hickory smoke char rub definatly gets my approval..

zooker

05-09-10, 04:34 PM	#1
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	mmm steak these are seriously thick ny strip steaks.. i used mallens char rub.yes that is a carrot cake in the back ground. the trick here is to coat both sides with olive oil just prior to cooking.. after searing the steaks i moved them to an indirect heat 20 mintues each side. these steaks are 1.25"-1.5 " thick so when they hit 165* i yanked them off the fire.. i guess i got to be like everybody else..show da done product.. a tad bit of mexican goodness and a baked tater..pass the beer and don't crowd me son... these steak were full of juice. normally you cook a steak 40 mintues and it gets dry.. that hickory smoke char rub definatly gets my approval.. zooker __________________ the godfather.. aml in remission since 7-20-09

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