Tuesday, July 17, 2012

NY Strips- Remastered

1.5 Inch Cut Prime NY Strips
Olive Oil
Kosher Salt,
Jess Hall's Seasoned Pepper 
Dark Brown Sugar

Heat your grilling surface to the hottest temperature possible. I usually get my green egg to about 650-700 degrees.

Rub steaks thoroughly with Seasoned pepper...Let marinate for at least 30 mins prior to cooking

Baste Steaks in Olive Oil
Then apply generous amounts of kosher salt and brown sugar covering each side of the steak. Do this right before cooking as the salt will eventually dry the meat out. 

Sear the steaks with an open flame for 1-2 minutes per side. At 700 degrees its usually about 90 seconds a side. The brown sugar will cause the steaks to stick a little to your grill so be sure after about 30 seconds to move the steaks a little with your spatula or tongs to prevent sticking.

After searing both sides wrap completely in foil and let them rest for 20 mins. During the rest period reduce your grill temp to 400-450.

Once done resting the steaks unwrap in foil and place them back on the grill to finish them out. At 400 degrees this usually equates to about 4 mins per side. It is important that you repeat the sticking prevention process again each time you flip the steak. After cooking to desired temperature remove from grill and let rest for 5 mins then serve. I usually go by the feel of the steak to determine if its medium rare, etc.

Wednesday, July 11, 2012

Stikine River Alaskan Wild King- Cedar Plank

Cedar Plank Salmon- Big Green Egg

Marinate the salmon in Veri Veri Teryaki and fresh garlic...I usually let it soak for 2 hours. I prefer the Veri Veri original, but they have several to chose from....you can hardly taste the teryaki when its all said and done so dont worry about it masking the flavor.
Also marinate your cedar planks in water for at least an hour prior to cooking- this keeps the boards from burning up too fast
Set the green egg for direct cooking to 375 degrees
Take the salmon out of the fridge about an hour before cooking...you want it to be room temperature before putting on the grill- very important!
Place the salmon filets on the cedar planks with the skin side down
Add salt, pepper, garlic salt or whichever seasonings you prefer
Heat up a few table spoons of butter and mix with a cup of pure maple syrup
Place the salmons/planks on your grill...then pour the butter/syrup mixture over the top...this creates a good carmelized type exterior.
Cook at 375 for 18-25 mins...it just depends on your grill and size of salmon filet you have. 
I would check the meat after 15 mins and see how far along it is. Salmon is usually done when you can see the fat rising out of the fish that creates those white lines...
Take off the grill and cover in foil and let it sit for at least 5-10 mins before serving