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

[Finster]

As noted when John came up with this idea, I’m honored to take part in this tribute to one of the cornerstones of this here forum, Kathryn!!
I’d like to present my offering of Italian stuffed Flank Steak.
First time recipe for me (gotta take some chances if you wanna impress the ladies).
I don’t think it will be the last.
Flank Steak stuffed with pesto, prosciutto, and provolone.
Pan seared, then oven roasted.
served with baked potatoes, sautéed green beans, and cucumber/ onion salad

Wishing you continued success in your recovery, Kathryn!!
Again, it’s an honor to be a small part of showing the respect and appreciation that everyone here has for you!!

[Finster]

jfmorris
Jim,
I'm definitely going to be trying yours very soon.
I Love a good Muffaletta, and yours looked grilled to perfection

[RickyBobby]

Thanks for sharing Finster !

[fzxdoc]

I now have two new recipes this from this past weekend, your pesto-stuffed flank steak and jfmorris 's muffulatta stuffed flank steak. I'm eager to try both!

Your dinner looks especially delicious--cucumber and sweet onion salad (a personal fav), the roasted green beans, the baked potato, and of course the star of the show, the steak.

Thank you, Finster, for your most thoughtful words. I am truly humbled. I gain so much every single day by visiting this site and enjoying the posts.

Kathryn

[captainlee]

Dealing with winds to 40 mph today so the steak had to go inside on the cast iron skillet. I did get the garlic smoked on Friday before the weather came in. Baked the bread today and my wife made the creamed spinach. So this cooks for you Kathryn!

[captainlee]

My first time with the garlic. Smoked it at 190 about 2 1/2 hours then up to 250 for 30 minutes. I read that you can smoke it whole or cut a portion of the top off or remove the cloves and smoke them whole. I don't know what the best way is. I did use cherry pellets.

[fzxdoc]

I'm glad you were able to plan ahead for the winds this weekend. The steak is really gorgeous. Creamed spinach, fresh bread, and a baked potato rounded out a really yummy meal, I'm sure. I bet there wasn't a molecule left behind!

I figured you'd be dusting off the ol' CI skillet this weekend. It sure did a heckuva job on that steak.

Kathryn

[captainlee]

I just turned the stove top burner on full bore and let the cast iron do its thing. Steak did come out perfect medium rare minus. My wife and i split that NY Strip. Once i start eating fresh baked bread i can't stop.

[efincoop]

Wow! In looking at there steak cooks, I am beyond impressed. Here is my humble addition to the fzxdoc steak cook thread. I had a Porter Rd. flank steak on hand so I made a fresh chimichurri sauce to accent the steak.

I seasoned the steak with Penzy's seasoned salt and grilled it over Jealous Devil lump charcoal with a couple of chunks of oak

I served everything with some cilantro lime rice and oven roasted broccoli.

[Finster]

Very nice touch with the chimichurri.
It looks delicious...

[fzxdoc]

One of my family's fav meals is grilled flank steak with homemade chimichurri. Seeing that you chose it for your cook brought a big smile to my face.

That's one beaut of a meal!

Kathryn

[efincoop]

That great to hear Kathryn! I hope your road to recovery is smooth and short!

[Steve B]

You folks are killing it this weekend. Nothing but mouth watering meals all prepared in fzxdoc ‘s Kathryn’s honor.
I hope I don’t disappoint.

So my offering to Kathryn is:
For the side something we all know she loves. A bean dish. I went with refried beans made from scratch, my first attempt, I was pleasantly surprised. Also a baked potato for my wife.
Than of course the steaks. Hers a 10oz prime fillet mignon. And for me a pair of 10oz prime 2” thick bacon wrapped NY strips topped with some melted Mexican cheese.
Sorry no pics of Ellie’s plate. She grabbed it and chowed down while I was still plating mine.

[CaptainMike]

Oh, hellztotheyeah!

[fzxdoc]

Now you're talking! Thanks for remembering that I'm a real bean hound--those refried beans with jalapenos look great. And pairing them with a pair of bacon-wrapped filets? A stroke of genius.

Thank you so much for your encouragement through my troubled times, Steve, and for doing this great cook too.

Kathryn

[Clawbear57]

Great looking plate. And the picture of the bacon wrap fillets is magical.

[Panhead John]

Wow! I don’t know what happened, maybe the stars aligned or something, but I just happened to cook the best dinner I’ve made in years! Usually 1 or 2 things might come out really good, but not everything at once. One thing about tonight was…I did not want to screw this cook up. After seeing everyone’s knockout meals, I sure didn’t want to embarrass myself this weekend. 😵💫 I did a filet mignon with King Crab legs, mushrooms sautéed in a butter/red wine reduction, and a twice baked potato with cheese, bacon and green onion slices. Steak came out a perfect medium rare, mushrooms were great as well as the twice baked potato. For the first time ever, I also made a blue cheese & butter compound for the filet. It will not be my last! Here’s to you Kathryn and wishing you a speedy and full recovery!

[RichieB]

Looks fantastic if I could only smell through my phone.

[fzxdoc]

That is a meal fit for a Queen. Unfortunately all you get is a little old peasant, me, with some serious carnivore chops I might add, and my cyber friends here to appreciate it. Every single item on that plate must have tasted soooo good!

I'm with you, I'm going to give the blue cheese compound butter a try when I get to grill a steak in the future. That was a great inspiration to me from Davek8282 a couple of days ago. Can you share any tips your neighbor gave you for making it?

Kathryn

[Panhead John]

Kathryn, basically all you do is mash the butter and blue cheese together with a fork, mixing it up well, after they’ve come to room temp. She said she used about half the amount of blue cheese as butter. She then reshaped it and put it in the fridge until ready to use. That’s it. It did take a few minutes to melt on the steak while it was over the fire.

[GroceryBoy]

In honor of fzxdoc I used the WSCGC for my steak cook. Here is to you Kathryn!!

[fzxdoc]

Your cook on your WSCGC makes me want to fire up my Mr. Fancypants in a return salute! All in good time.

Thanks for posting the great photos (love the first one with your Weber Summit in action), and thank you so much for sending along the good wishes.

Kathryn

[Clawbear57]

Perfect looking temp.

[wrgilb]

Since we're traveling, I can't do a cook, but here's a picture of a previous cook of the eye of a ribeye that I think Kathryn would really enjoy tasting. Waiting for her to get back and show us some great cooks.

[Panhead John]

What a great guy! Not even able to be home for a cook and still jumps in. This is the kind of people we have here in The Pit…..thanks wrgilb !

[fzxdoc]

What PJ said!

The eye of the ribeye--talk about crème de la crème! I bet that was an amazing meal.

Safe travels to you, or as we say in the South, traveling mercies. Thank you so much for thinking of me.

Kathryn

[Alan Brice]

Tons of talent in this thread! I saw many things I want to try. Get well soon Kathryn! Thanks PHJ & AR!

[RickyBobby]

I’ll second that!

[fzxdoc]

And I third it!

K.

[theroc]

Channeling efincoop with another grilled flank steak and chimichurri to honor fzxdoc . Some of Richard Chrz 's potatoes for good measure. Can't wait to see more of your cooks soon, Kathryn.

[fzxdoc]

...and I can't wait to show you photos of my cooks soon! You and efincoop are making my tummy rumble here. I could eat that meal every day for a week. Thanks for doing the cook and for thinking of me.

Kathryn

[radiodome21]

Did 3 steaks. All rib-eyes. One seasoned with Meatchurch’s Holy Cow, one with Hey Grill beef rib, and the Cowboy ribeye seasoned with kosher salt. The smaller steaks were done on the genesis and the larger one on the SNS kettle with a hickory chunk.

potatoes were done on the fly. Just slicked the. Using my food processor and then tossed them in a bowl with Gibson’s seasoning salt, Parmesan cheese and olive oil.

Overall it was a fun cook.

Hoping for a speedy recovery.

[fzxdoc]

What a delicious dinner--I hadn't thought of slicing the potatoes in the food processor (I use a mandoline with a side of skinned finger, usually)--good idea. I bet they tasted great sprinkled with some of that Gibson's added to the parm and EVOO. Going to give that a go as well.

If seeing a cook like this will hasten a speedy recovery, then consider it done.

Kathryn

[captainlee]

Really great cooks everybody ! From fairly simple to extravagant, all were showing their skills. I learned a lot and now have to try different techniques. Can't wait for the next cook off. Maybe something for Memorial Day weekend to kick off the summer grill season.

[fzxdoc]

Agreed!

[Oak Smoke]

Better late than never. I’m a much better pit master than I am photographer. The Kamado Joe needs a new gasket, but cooks steaks just fine. On with the show!

[Panhead John]

You’re not too late at all! We’ve got a few more coming in I’m sure. This thread ain’t goin nowhere. 🤓 Great job! 🙌 I was hoping we’d have a few Tomahawks being shown. Now I gotta try me one someday.

[fzxdoc]

Oh wow what a wonderful pair of steaks and such beautiful plating. I would have been too tempted to grab one, caveperson-style, and give it a good chomp! I bet it was an inforgettable steak meal, what I call a Major Meat Moment.

Kathryn

[Oak Smoke]

fzxdoc thank you. It was fun doing something to help show how much you mean to us. Get well!

[BBQPhil]

Two Prime NY sirloins, one from Snake River Farms American Wagyu black label and other Costco Prime for a blind tasting. Cooked on an M16 over lump and oak wood with my self-designed Santa Maria accessory to lift the grate after searing directly over the fire. Both tasted remarkeably similar, but the Costco was 1/3 the price.

[Alan Brice]

Missed the mouse! Appetizer?

[Panhead John]

It’s important to sear the mouse well, it removes all the fur.

[BBQPhil]

It's all about the sear (IMO). Grill marks are for the manufactured food from Sysco Foods!

[das85]

I actually cooked this Friday but posting belatedly...here's to a full and speedy recovery, Kathryn! Picanha smoked on the MAK.

[CaptainMike]

Nailed it!!!

[fzxdoc]

What a beautiful cut of meat, cooked perfectly. I bet it rocked your meal, big time.

Thank you for doing the cook and for sending along the get well vibes. I could use them, for sure!

Kathryn

[grantgallagher]

Squeezing this one in in the nick of time. Creekstone prime tomahawk ribeye. Sous vide then whacked on the napoleon with carne crosta rub.

Not that i needed an excuse to cook this bad boy, i couldnt think of anything better than this. Get better Kathryn and keep on rockin!

[fzxdoc]

I'm honored to be the excuse for breaking out that amazing-looking steak. The crust is pure perfection. I bet it ate really, really good!

Thanks for the good wishes--I'm closing in on that "full recovery" part. Only a few more months but I'm getting there bit by bit each day. Can't ask for more than that.

Kathryn

[BBQPhil]

Carne crosta rubis what I use as well. Better than any other rub, but unfortunately now unavailable with the company' s closing.

[grantgallagher]

BBQPhil yeah it sucks that they stopped selling. I loved the carne crosta and secret weapon