Smokey Lew
Head Chef
I marinated three New York steaks in a mixture of balsamic vinegar, red wine, sugar and some onion powder for three hours in the fridge. Took them out and let them warm to room temperature before putting them on the grill.
Basted one side with melted butter and then seasoned with salt and pepper. Grilled buttered side down over direct heat for about two minutes with the Performer's lid closed. Then moved them over to the indirect side of the grill and cooked them for about seven minutes. Basted the tops with butter, salt and pepper and turned them over. Cooked on indirect side for another 10 minutes before pulling them and letting them rest for five minutes on plate covered with foil.
Plated steaks with egg noodles, broccoli and carrots. Added some blue cheese to top of steaks before serving. Steaks were cooked medium rare and had a very rich flavor. Probably best tasting steaks we've had so far.
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Basted one side with melted butter and then seasoned with salt and pepper. Grilled buttered side down over direct heat for about two minutes with the Performer's lid closed. Then moved them over to the indirect side of the grill and cooked them for about seven minutes. Basted the tops with butter, salt and pepper and turned them over. Cooked on indirect side for another 10 minutes before pulling them and letting them rest for five minutes on plate covered with foil.
Plated steaks with egg noodles, broccoli and carrots. Added some blue cheese to top of steaks before serving. Steaks were cooked medium rare and had a very rich flavor. Probably best tasting steaks we've had so far.
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