Not quite sure if it was her sense of humor, or what, but my dear Wife got me good. I knew it was time for a New York Strip steak, but I didn't notice that it wasn't 2" thick, only 1 1/2". What can I say, I was not paying attention. We'd made a trip down to the Acropolis, a local butcher and bought a Boston Butt, a pair of 2" Ribeyies, and a pair of the aforementioned NYS steaks also 2". But she also had one already squirreled away, an 1 1/2" NYS from Publix! Not quite a super market "thinny,' but darned close. Any way, that it was what I cooked. I'm not so sure about the actual thickness, as I measured it after the fact, at 1 1/4. Maybe it shrank?
But, we did agree that it came out tasting a little bit better that my previous attempts. And I thought those were pretty good!
I know you can't taste them, but here is what it looked like:
Once again I used the cold grate technique. At this point, I cannot imagine doing it any other way.
I gotta say, this is one good steak! Again, my thanks to the Weber Kettle and the Slow 'n Sear.
Mike S.
But, we did agree that it came out tasting a little bit better that my previous attempts. And I thought those were pretty good!
I know you can't taste them, but here is what it looked like:
Once again I used the cold grate technique. At this point, I cannot imagine doing it any other way.
I gotta say, this is one good steak! Again, my thanks to the Weber Kettle and the Slow 'n Sear.
Mike S.
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