Saturday night splurge, NY strip and shrimp scampi

[GON]

Went above my typical budget. About $45 all in, two NY strips, bottle of French wine, heat and eat shrimp scampi, and asparagus.

Key to this meal is all super easy. Stopped at LIDL market while test driving the S550 I am working on. Had very limited time, and I am responsible for Saturday night meals. Super easy to make, and delicious... even the heat and eat scampi. We split one steak as they were over 1 lbs. each, so have another steak for another night.

 

[BlueOvalFitter]

That looks delicious!
I like your wall tile.

 

[bbhero]

You did a great job of cooking those steaks.

 

[JHZR2]

Looks great. We just did surf and turf of sorts… grilled NY Strip, and about 100 littleneck clams in garlic butter.

 

[MetalSlug]

look little dried, but good lol

 

[GON]

look little dried, but good lol

They came out good. I rest steaks five minutes after taking them off the grill. Seems to work well......

 

[MetalSlug]

They came out good. I rest steaks five minutes after taking them off the grill. Seems to work well......

if you flip the other way, you get the cross mark, its all good, can wait for next week to do mine too

 

[GON]

if you flip the other way, you get the cross mark, its all good, can wait for next week to do mine too

Some chefs state a steak should only be turned once.. so no cross marks unless that is the pattern of the grill.

I am not a chef, not even a cook... but I am good at washing dishes.

Thirty years ago I followed what Emeril Lagassee recommended and that was to coat a steak in olive oil before grilling. That method is now not recommended by many chefs as the oil prevents that full charring of the steak. What I do now is wipe all moisture off a steak, put salt, pepper, and garlic powder on the steak, let the raw steak rest at room temperature for 30 minutes ( thick steaks only), and grill at high heat for 4-5 minutes each side. Then take it off the grill and let the steaks rest without moving or covering them for five minutes, then serve em up!

 

[gathermewool]

I flip once, based on thickness and time.

 

[JustinH]

great looking meal.

 

[dishdude]

Looks good. I wrap asparagus in aluminum foil when I grill them, it makes it easier than dealing with each individual stalk on the grill. Drizzle them with EVOO, sea salt and this "everyday seasoning" Trader Joe's has. Turns out well.

 

[MetalSlug]

Some chefs state a steak should only be turned once.. so no cross marks unless that is the pattern of the grill.

I am not a chef, not even a cook... but I am good at washing dishes.

Thirty years ago I followed what Emeril Lagassee recommended and that was to coat a steak in olive oil before grilling. That method is now not recommended by many chefs as the oil prevents that full charring of the steak. What I do now is wipe all moisture off a steak, put salt, pepper, and garlic powder on the steak, let the raw steak rest at room temperature for 30 minutes ( thick steaks only), and grill at high heat for 4-5 minutes each side. Then take it off the grill and let the steaks rest without moving or covering them for five minutes, then serve em up!

you can turn flip the steak many time you want too, no need for some one tell you what to do, at the end of the day, you the one eat it lol , alot of time i cut and eat right after i cook or grill, yea im that hard head lol