We were at Sam’s Club last Saturday and while checking out the prime meat section I found a
package of Prime Strip Steak. They were only about an ½ inch thick but out of all the prime meat
that was left they looked the best.
I dry brined a couple of them in kosher salt for about 6 hours.
They were then bagged and put in the hot tub at 129 for about 3 hours.
Steaks were dried, given a light coating of EVOO and seasoned with Montreal Steak Seasoning.
I threw a package of mushrooms on the griddle in a little olive oil to start.
I added some butter to the mushrooms and flipped the steaks at the one-minute mark. I seared
the other side for 1 minute and called them done. I had thought about using my charcoal grill for
the sear but since these were so thin I didn’t want to waste the charcoal.
My plate with a baked potato covered with butter, sour cream and Quesadilla shredded cheese.
It was a great Friday night dinner. I definitely can’t complain about paying $31.00 for 6 steaks
because I am sure if we had gone to a restaurant and ordered the same meal it would have
probably been close to 25 to 30 dollars a plate.
