1 steak 2 steak we all steak for my steak

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1 steak 2 steak we all steak for my steak

Postby bassman29 » Apr Wed 09, 2014 11:27 am

2014-04-09 11.10.41.jpg


2 BONE IN ribeyes 2inches thick each.

night before sautee 2 shallots, 2 cloves of garlic, 4 strips of bacon (all pre chopped). After sautee set aside to cool. Mix cooled mixture with fresh chopped parsley and rosemary them mix with softened salt free butter....set in fridge overnight.

as for steaks season liberally with course seasalt and cracked pepper....bigger the chunks the better. Spread olive oil on top and let sit until steaks are room temp.

get grill as hot as possible and sear for 3min per side then place on indirect heat at 350 degrees. Place meat thermometer in and pull steaks 5-8 degrees before desired temp since they will continue to cook during resting stage. Let steaks rest for 10 min...while resting top them off with shallot garlic bacon parsley butter. Enjoy
2014-04-09 11.09.51.jpg
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Re: 1 steak 2 steak we all steak for my steak

Postby BrookfieldAngler » Apr Wed 09, 2014 11:47 am

yummmmmmmmm :moresarcasm: <-- that's the closest smiley I could find to drooling
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Re: 1 steak 2 steak we all steak for my steak

Postby Aux Pleins » Apr Wed 09, 2014 5:16 pm

Ahhhh, steak season is back..
Nature and shit.
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Re: 1 steak 2 steak we all steak for my steak

Postby bassman29 » Apr Wed 09, 2014 5:26 pm

Aux Pleins wrote:Ahhhh, steak season is back..


no such thing as "steak season".... I might not be catching snow flakes in my yak during the winter but you can always find me on my balcony putting fire to animals. :twisted:
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Re: 1 steak 2 steak we all steak for my steak

Postby Jerry K » Apr Wed 09, 2014 6:02 pm

This is what I look forward to, a great recipe for steak. I'll definitely try the shallot, garlic and bacon and parsley butter. Thanks bassman.
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Re: 1 steak 2 steak we all steak for my steak

Postby czambole » Apr Wed 09, 2014 6:20 pm

Your garlic/shallot/parsley/butter recipe is spot on. I do the same, without bacon, and roll it in wax paper so it looks like a hot dog and put it in the freezer. let it set up. Then I place a slab on the steak during the resting period, and let it melt over. Its really really good, especially for leaner cuts, but a ribeye is the king! Nice job chef.
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Re: 1 steak 2 steak we all steak for my steak

Postby George W » Apr Wed 09, 2014 8:47 pm

bassman29 wrote:
Aux Pleins wrote:Ahhhh, steak season is back..


no such thing as "steak season".... I might not be catching snow flakes in my yak during the winter but you can always find me on my balcony putting fire to animals. :twisted:



:D Ha Agreed.


Looks delicious ;)
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Re: 1 steak 2 steak we all steak for my steak

Postby FISHdank » Apr Thu 10, 2014 8:33 am

Mmmmmmmmmmmmmmmm!!!
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