It’s Time, Show Us Your Steaks!…..For Fzxdoc

[CaptainMike]

Here's my entry for the Dear Kathryn sweepstakes. We spent the day doing chores and all afternoon in the workshop milling up a whole house-worth of base board so we were pretty pooped out by suppertime. But not too pooped to fire up the SMG for nice steak cook to honor a friend! Not as magnificent in stature as many others here, but every bit as heartfelt. The fare:

Taking up a bit of smoke


Collette prepared an exquisite salad and I labored over a pot of mashed potatoes


The Sear


Not a lovely pic, but a very good steak



I really wanted to make a peppercorn cream sauce for the steak, but just couldn't muster the energy to go to town for the ingredients. I'm kind of glad that was so because these steaks were stand alone dee-licious!

Kathryn, I can't tell you how wonderful it is to see your posts and your usual buoyant interactions in The Pit. You are truly an inspiration to us all. Keep on keepin' on, dear lady!

[DaveD]

Absolutely nothing not to like about that! Nice work.

[captainlee]

You're killing me with your grill.

[fzxdoc]

Mike, thank you for your thoughtful sentiments and encouragement. It's been a road I hope never to have to follow again, but thankfully it's beginning to smooth out some. I'll have my BBQ game on sooner than later, fingers crossed. In the meanwhile, I'll just feast my eyes on your beautiful steaks. You sure know your stuff. I bet the flavor was out of this world.

Kathryn

[SheilaAnn]

Godspeed Miss K!!! You’re a miracle!

Judges, for tonight I give you Steak Frite.

flat iron with SPOGOS, seared hot and fast, bleu cheese butter. Spinach salad with white balsamic-honey vinaigrette, cremini, red onion, shaved bleu cheese. Pommes frite, no ketchup. Inspired by TK’s recipe from Bouchon. Served with Chronic Cellars petite Sirah blend, Robyn Cradles. Oh yeah, cooked on KJJr. Refer to Feed The Flame thread 🔥

[DaveD]

Gorgeous! I'm a big fan of Paso Robles reds...

[fzxdoc]

You must be reading my mind, SheilaAnn--flat iron steak and a good Paso Robles is food nirvana. And frites? Knocked it out of the park.

Thanks for doing such a wonderful cook and keeping me in mind!

Kathryn

[SheilaAnn]

DaveD as are we. Chronic are blends and they are rather skilled at it! I first learned of them while in Scottsdale (fancy dinner during spring training one year). Our server suggested Sofa King Bueno to go with our meal. It was my first GSM and I’ve never looked back!

[Allon]

I'm sorry I couldn't cook this ribeye until today.
1.24lbs. Bone-in, "Cowboy", Angus ungraded ribeye.

It varies in thickness but it's an inch thick or less.
So hot and fast on the gas grill later today.
I was mildly surprised to see some marbling. More than enough intermuscle fat.
Simple pink Himalayan salt, fresh ground black pepper, garlic and onion powders seasoning.

[Allon]

Hot off the grill, well kinda...






fzxdoc

Round two, just for you...

Get well soon!

😷😷😷

[Allon]

Anytime I have an excuse to make steak...
I'm happy.

😬

[RichieB]

And you didn't invite me, devastated.

[Allon]

I didn't think it was fair for you to come all the way to Central Massachusetts to watch me eat a steak.
I only had the one.
Next time though, I'll let you know.
Maybe I'll even have two steaks!

[Panhead John]

Gettin thangs ready fer the cook…..

[CaptainMike]

And don't forget manatee tartar!

[captainlee]

Surf and turf, nice. Those crab legs set you back a bit, prices are insane now.

[fzxdoc]

I can wait...but not for long. I like the way you think, PJ.

K.

[Draznnl]

Kathryn fzxdoc , I’m glad you continue to recover and improve. I’m looking forward to when you post a steak cook.

My darling wife vetoed the octopus surf and turf I pos tree d about previously. So it was just a prime outside skirt steak I grilled. I dry brined with kosher salt and added Oaxacan Ancho Chili Rub from the Spice House. Then onto the gasser and flip, flip, flip.

[Draznnl]

Me too, Panhead John me too.

[RonB]

So, if yur on a diet, do ya eat miniskirt steak?

[fzxdoc]

I bet that skirt steak was a beefy flavor bomb, Draznnl . You had a great Plan B!

Thanks so much for cheering me onward and upward. I'm getting there!

Kathryn

[acorgihouse]

OK, my contribution. NY Strip, my favorite, asparagus and potatoes. Busy day, so put steak in sous vide at 130F for a while. I like my steak at 134F. Parboiled some potatoes till soft enough to smash. While I finished the steak on grill, I browned the potatoes on Blackstone while brushing with duck fat. I meant to grill the asparagus, but their stems were more shriveled than I like. After trimming, they were a bit short, so tossed them on the Blackstone too, and brushed w soy sauce/sesame oil. Not bad for Sunday supper. Sorry, lighting on my patio not optimal, and dusk was coming. Final shot by the well lit kitchen sink.

[SheilaAnn]

I’m assuming the potatoes smashed in duck fat? I have that same jar acorgihouse

[Clawbear57]

Nice looking meal.

[acorgihouse]

Yes, if I cooked inside, I would have poured the duck fat into skillet. Since cooking outside, I put some on a plate to smash on, then brushed on top before and after I flipped.

[Jfrosty27]

Here’s to you Kathryn! So glad you’re recovering well and seeing light at the end of the tunnel.

I did a simple Flat Iron steak on the Smokey Joe. Had planned on shrimp too but forgot to take them out of the freezer. 🙄🤦♂️

Simple dry brine with Montreal Steak Seasoning, then flip, flip, flip. Mushrooms and red potatoes on the side. Turned out pretty tasty.

[fzxdoc]

That steak almost was hanging off the edge of the SJ's grate. What a delicious meal you made there.

Thank you so much for keeping me in mind and for sending along the encouraging words.

Kathryn

[rlozinak]

We had a couple of flank steaks on the Weber kettle.

[fzxdoc]

Those flank steaks look beautifully seasoned. With those perfectly roasted potatoes and the green stuff, you made a heck of a dinner. I bet it didn't last long.

[RonB]

Finally! I got around to Kookin' for Kathryn! My spousal unit does not eat much red meat, so there is only one steak. She cooked herself some fish, and I made sides - twice baked potatoes, and CaptainMike 's favorite -Brussels sprouts. We both enjoyed our meals. SU did request and receive a bite of my steak. I made the twice baked potatoes with Yukon gold potatoes, and since they were small, we each got a whole potato. I cook YGs more than any other potato now. Katheryn - just sit back and enjoy this thread. You will be cookin' soon.

[CaptainMike]

Have you ever noticed that Brussels sprouts are the absolute perfect size to completely block your trachea? Chew them well, if you can stand it.

[fzxdoc]

That steak photo is well worth the wait. You've got the flip flip flip sear technique down pat.

I have had the best time reading this topic, Ron. Like you say, it's a pleasure to sit back and appreciate it. I'm one lucky person.

Kathryn

[Purc]

For fzxdoc. Tri Tip dry brined. Cooked on new SnS Easy Spin SS Grate on the Weber with the SnS ,reverse seared and served with sautéed mushrooms. Not fancy, but good while watching golf and thinking of Kathryn's recovery!

[Purc]

CaptainMike, many years ago my 7th grade son went to the Cubs spring training, and he somehow got to sit in the press box for 1.5 innings with Harry Caray. My son can back and said he thought that Harry Caray drinks!

[Panhead John]

Great job Purc ! I rarely do steaks anymore without mushrooms, yours looks damn tasty!

[SheilaAnn]

CaptainMike my former truck (bastard totaled it on the expressway) had personalized plates. HOLYC ♥️ W and Chicago cubs license plate frame. New truck has 2016 World Series champs frame. No personalization.

[Mosca]

Okay, here it is.

Two 6oz filets, cut from a Creekstone tenderloin roast. Because they were small, I didn’t want to risk overcooking them, so I went with sous vide. Salt, pepper, 125°. I also used the Temp Spike wireless thermo in the bag; nice item. Worked perfectly.



Also on the menu: acorn squash. I do it savory. I brush it with 50/50 olive oil and butter, then sprinkle on salt, pepper, and fines herbes; then into the oven at 425° for an hour.




Rounding out the meal is broccoli with cheese sauce, and mashed potato.




This one came out pretty much exactly right, I think.

Get well soon, Kathryn!

[RickyBobby]

Looks fantastic!!! I love acorn squash.

[fzxdoc]

My husband loves roasted acorn squash made just like that. I'll have to rustle some up when I get my cooking game back in shape. I bet those steaks practically melted in your mouth.

I'll spend some of my sleepless night tonight checking out the info on that thermometer you used. I feel the old familiar MCS itch coming on.

Thanks, Mosca , for doing such a lovely cook, and for your good wishes.

Kathryn

[Allon]

Nice job there Master Mosca!

[58limited]

The day got away from me plus I have been eating leftovers for two days and decided to postpone the steaks until tomorrow. Here is what I will finish tomorrow night:

Click Akuashi wagyu ribeye and one of my 30 day dry aged NY strips. Also pictured are some chicken wings which will be finished tonight with Korean BBQ sauce - see SUWYC later.

Top: wagyu ribeye. Bottom: NY strip



I brought them to 120^o and will finish in a skillet tomorrow.




EDIT: I'm full and tired so even the wings will be finished tomorrow instead of tonight.

[Michael_in_TX]

That photo of wings plus steaks is a life goal for me! (Also, kinda cool you were able to get them off before they finished cooking. That Vortex gets things hot!)

[58limited]

Michael_in_TX Usually I let the vortex go full blast but this time I started the fire with a wood wool fire starter and kept the vents closed down enough to keep the temperature at 290 degrees.

[texastweeter]

Creekstone farms tenderloin i cut into 3 inch fillets.

[fzxdoc]

Wow 3 inch filets! Now there's some great eating for the true steak lover! And look how perfectly they're cooked. Nice job there, @texastweeter.

Kathryn

[DennyWoo]

Simple CI ribeyes tonight with pan seared brussel sprouts. Nothing fancy, and once again my camera skills leave a lot to be desired, but it was a tasty dinner.

[CaptainMike]

Again with the Brussels sprouts, what is wrong with you people?!

[DennyWoo]

@CaptainMike
You'll notice that the utensils are upside down, indicating dire distress. My wife likes the brussel sprouts, so I make them for her. All told. they weren't that bad this time.

[fzxdoc]

Whatever you have on the side, that steak will save the day. Nice cook, DennyWoo . I hope you were able to scrape most of the sprouts onto your wife's plate.

Kathryn