We’re going to be busy getting ready for a trip next week, so we took advantage of a deal on crab legs and had an early Valentine’s Day dinner.
About an hour out, my dear wife set the oven at 350°F and put the foil-wrapped potatoes in to bake. I took the steaks out of the fridge and set the Big Green Egg up for a direct cook at nuclear temperature – 700°F plus.
I seasoned the steaks on both sides with a generous amount of kosher salt and fresh ground black pepper. When the grill was ready, I put the crab in the oven and the steaks on the grate over the hottest part of the fire. I closed the lid and gave them a good 90 seconds of undisturbed searing. Then I flipped them, closed the lid and gave them another 90 seconds.
These New York strips were so thick that I flipped the steaks up onto one edge, closed the lid, and let them go for another 90 seconds. Then flipped them onto their other edge and did the same thing.
I like steak medium-rare, which is just about exactly what these were when I pulled them off and put them on a warm plate and covered them with another plate, and let them rest for 15 minutes while the crab finished cooking and I grilled the romaine.
Just about a minute on each side with the lid open to give them a little char, then rough chopped with some tomatoes and into the salad.
Steak, crab, baked potato, and salad with home-made Caesar dressing.
Life is good!
Looks good. Good ol fashion surf and turf is hard to beat!
I’m adding you to my blogroll. Nice site. Keep On Eggin’
Now that is food of love! You know the steaks are thick when you can stand them up on edge.
PS: We love Arlo and Janis, they are so much like us at our age. And the author has been on a food kick lately.