Monday, April 25, 2016

Caribbean Strip Steak W/Onion and Rum Glaze

This is the other wonderful cookbook that I received
 from my friends at YC Media by Eric C. Mitchell 
Photography by Ken Goodman. Eric is the Pitmaster 
of the Competition Barbeque Team Yabba Dabba Que! 
and a Certified Judge by The Kansas City Barbeque Society.
Started with a Strawberry Rhubarb pie.
Mixed and ready for the pie shell
Jackie is making the pie shell she is so good at it.

Doesn't that Look wonderful?
Four NY Strip Steaks with olive oil, salt,and pepper.
Starting the Onion and Rum Glaze
The pie looks wonderful!

Steaks on @ 600* 3 minutes a side.
Flipped for another three minutes
Put in the platesetter, grid, and Grill Grates
Droped the Dome tremp. down to 400*
Put the steak back on for 4 minutes a side for 
medium rare.
Served with Mashed Potatoes, and a salade. The 
sweetness of the sauce was balanced by spices and 
the caramelized onion. This was a wonderful 
meal that we fed discriminating relatives our 
Son Rich and Nephew Jeff.


CARIBBEAN STRIP STEAK WITH ONION AND RUM GLAZE New York strip steak is known by other names, such as shell, Delmonico or Kansas City strip. It is known for its tender, juicy and beefy qualities. These steaks are great cooked with just salt and pepper. This method of searing is adapted from T Rex’s method. It provides a seared steak with a juicy and tender inside. The onion rum sauce will take you on a little vacation! Makes about 4 servings 4 New York strip steaks, 1 ½ inch (4-cm) thick, choice or higher Olive oil, for the steaks Salt and pepper, for the steaks 2 tbsp (30 g) unsalted butter 2 medium onions 2 tsp (6 g) garlic, minced ¼ tsp kosher salt ¼ tsp black pepper, freshly ground 1 cup (240 ml) dark rum ½ cup (120 ml) low-sodium beef stock 2 tbsp (30 ml) molasses 4 tbsp (60 g) unsalted butter, softened Set the Egg for 700°F (371°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 700°F (371°C) dome, about 15 to 20 minutes, slide the top of the daisy wheel partially closed, leaving it three-quarters of the way open. Cut any outside fat from the edges of the steaks and rub them with olive oil. Sprinkle with salt and pepper and let the steaks come up to room temperature, about 15 minutes. In a medium saucepan, melt the butter. Peel the onions and slice them into quarters, from stem to root. Add the sliced onions to the butter and sauté until the onions start to caramelize, about 10 minutes. Add the garlic, salt and pepper and stir for another 3 minutes. Add the rum and simmer for 10 more minutes, until the rum is reduced by half. Add the beef stock and molasses and stir. Simmer until slightly thickened, about 5 more minutes. When the Egg is up to 700°F (371°C), burp the Egg and place the steaks on the oiled cast-iron grate. Sear for 11⁄2 minutes, and then turn the steaks 90 degrees for another minute. Flip the steaks and sear the same as the first side. When complete, remove the steaks from the Egg and set to rest for 20 minutes. Meanwhile, set the Egg for 400°F (200°C) indirect by adding the plate setter and shutting the vents to lower the temperature. When 20 minutes have passed, place the steaks back on the Egg, indirect, and roast 4 minutes per side for medium rare. After the last flip, place 1 tablespoon (15 g) of unsalted butter on top of each steak to melt. Remove from the Egg, tent with aluminum foil and let rest for 10 minutes before saucing

Thanks for lookin!


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