Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: HighOnSmoke on June 01, 2018, 07:01:09 PM
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Dinner tonight will be Kansas City Strip Steak. I picked up a case of these from Zaycon Foods. The steaks will be cooked sous
vide at 125 for 2 hours then I will finish them up on the Blackstone Griddle. For information the steak was seasoned with Killer
Hogs AP Rub and some fresh cracked black pepper. I seasoned the onions and potatoes with the same AP Rub. We really love
this stuff!
Started with some onions and potatoes on the Blackstone. I parboiled the potatoes earlier today so they would cook faster.
(https://photos.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-MLm9WRq/0/0b05ad07/L/KC%20Strip-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-MLm9WRq/A)
The steak at the flip. 1.5 minutes per side.
(https://photos.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-zChxs37/0/728d7ff8/L/KC%20Strip-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-zChxs37/A)
My plate of goodness! Mushrooms were cooked on the stove by my wife.
(https://photos.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-8f2D3pt/0/2fd90bfa/L/KC%20Strip-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Kansas-City-Strip-Steak-06-01-18/i-8f2D3pt/A)
Fantastic and quick Friday night dinner!
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Ohhhhh Myyyyy!!! That is a beautiful cook and meal. What is the difference in a NY strip sirloin and a Kansas City strip steak? They sure look similar, and NYS is one of my fav steaks to SV and finish with a char.
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Ohhhhh Myyyyy!!! That is a beautiful cook and meal. What is the difference in a NY strip sirloin and a Kansas City strip steak? They sure look similar, and NYS is one of my fav steaks to SV and finish with a char.
As far as I know no difference at all. They both come from the same part of the beef. I read it used to be called only KC Strip until some chef in New York changed the name to NY Strip. AND they both taste the same.
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Thanks Mike.
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Oh my. A whole lot of wonderful there.
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I am going to guess that those look to be about 3/4" thick. And that sous vide from thawed. Did you find that 2 hours started to break it down too much, on the verge of mush? Or does that start around the 4'ish hour mark?
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Looks great!! Plate me, Mike!!
Art
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Lookin Good Mike! :thumbup:
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I am going to guess that those look to be about 3/4" thick. And that sous vide from thawed. Did you find that 2 hours started to break it down too much, on the verge of mush? Or does that start around the 4'ish hour mark?
It was about 2.5 hours in sous vide. I have cooked them as long as 5 hours and have never experienced a mushy texture.
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:thumbup:
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Looks like you have out a lot of miles on the Blackstone. I could never get myself to pull the trigger on Zaycon beef. I guess I like to give my beef the hairy eyeball.
Great looking plate BTW.
Sent from my iPad using Tapatalk
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I have a case of the same steaks and they are really great steaks. I only wish they were a bit thicker. Great marbling and taste.
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I have a case of the same steaks and they are really great steaks. I only wish they were a bit thicker. Great marbling and taste.
Totally agree Ray! I wish they were thicker, but still outstanding.
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Those home fries look pretty awesome as well!