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Old 09-27-2016, 08:54 PM
RandyBoBandy RandyBoBandy is offline
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by covey ridge View Post
I went to Sobeys looking for a small chunk of Salmon. Didn't have anything in the fish department that was interesting but they had AAA Striploin on special. The steaks on display were not thick enough for my liking so I asked if they could cut one 3 inches thick. The guy came back with a beautiful 2 inch steak. I felt a little bad sending him back for a 3 incher but that is what I did.

I cooked this beauty with the reverse sear method. A couple hours in the fridge with a light kosher dry brine then seasoned with a rub that I got from smoking meats forum. Set on the counter about an hour then into my Bradley set at 240 degrees. Just 35 minutes of Cherry smoke. While the meat was just under 130 degrees I pulled it and let it set for about 15 minutes. I finished it with about 3 minutes on a 550 degree wood charcoal grill.

I should have let it rest a bit longer but I could not wait. I thought of pictures just before I did my cut.

Served with oven roasted brussel sprouts.




WOW !!!!
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