Notices
Like Tree7Likes

Lowes Foods - Kobe NY Strip

Old 12-14-2018, 09:44 AM
  #1  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default Lowes Foods - Kobe NY Strip

Just bought 6 of these guys for $158 for Sunday...supposedly, Australian Kobe (I know...not true Kobe since it didn't come from Kobe Japan or whatever the place is) and is graded B-4, the guy said (IIRC). They look pretty good, but not as good as those A5 filets I got from Costco...lol. Anyone ever had this or something similar? I'm guessing I'll be grilling them on the BGE and probably just use salt/pepper, but I do have some pretty good spice my boss gave me that is this stuff https://www.hardcorecarnivore.com/pr...arnivore-black

Should I use that or just do salt/pepper? Whatcha think?
schoolsout1 is offline  
Old 12-14-2018, 09:58 AM
  #2  
Admirals Club Admiral's Club Member
 
Join Date: Nov 2008
Location: Bayville, NJ
Posts: 1,208
Default

Originally Posted by schoolsout1 View Post
Just bought 6 of these guys for $158 for Sunday...supposedly, Australian Kobe (I know...not true Kobe since it didn't come from Kobe Japan or whatever the place is) and is graded B-4, the guy said (IIRC). They look pretty good, but not as good as those A5 filets I got from Costco...lol. Anyone ever had this or something similar? I'm guessing I'll be grilling them on the BGE and probably just use salt/pepper, but I do have some pretty good spice my boss gave me that is this stuff https://www.hardcorecarnivore.com/pr...arnivore-black

Should I use that or just do salt/pepper? Whatcha think?
Just salt. I wouldn't put pepper on til after grilling if he really need it.
r_ventura_23 is offline  
Old 12-14-2018, 10:04 AM
  #3  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

I've been using Emeril's Steak Rub and really like it. Found it when I smoked my first prime rib and have been using it on steaks ever since.
If they're thick enough (2"+) consider smoking and reverse sear. I've done a few ribeye's this way and they are outstanding.
Marlin009 is offline  
Old 12-14-2018, 10:13 AM
  #4  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Originally Posted by r_ventura_23 View Post
Just salt. I wouldn't put pepper on til after grilling if he really need it.
I've always put pepper on before cooking, but I'm guessing it gets burned off, eh?

Originally Posted by Marlin009 View Post
I've been using Emeril's Steak Rub and really like it. Found it when I smoked my first prime rib and have been using it on steaks ever since.
If they're thick enough (2"+) consider smoking and reverse sear. I've done a few ribeye's this way and they are outstanding.
These are only about 1" or a little more thick. 6 steaks was 5.25lbs. I've done reverse sear once and it was good. On a strip about this same size, but they were prime. I may try that this time as I seem to be able to control the internal temps a bit better that way.

I, also, picked up some of those frozen Argentinian Red shrimp (jumbos) that I'm going to toss on the griddle while steaks rest. Haven't been able to use the griddle much since I received it a week or 2 ago due to the damn weather.
schoolsout1 is offline  
Old 12-15-2018, 08:22 AM
  #5  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Iíve got those shrimp thawing in the fridge. I am thinking I will peel/devein and. Toss on griddle in some butter and a little spice of some sort.

Im contemplating on doing a reverse sear and going low/slow on the egg and searing on the griddle. Or, should I just finish on the BGE? Hereís the meat in question...


THT Mod 9 likes this.
schoolsout1 is offline  
Old 12-15-2018, 09:45 AM
  #6  
Admirals Club Admiral's Club Member
 
Join Date: Jun 2012
Location: st. lucie county
Posts: 1,064
Default

Those are nice looking steaks. If I spent that kind of money I would cook them in the way I'm most comfortable with. I like to get the Egg blazing hot and seer them on both sides and then shut the Egg down and let them finish. Thats the method I use for thicker filets.It may not work as well if the steaks are thin.
peacemon is offline  
Old 12-15-2018, 10:01 AM
  #7  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Originally Posted by peacemon View Post
Those are nice looking steaks. If I spent that kind of money I would cook them in the way I'm most comfortable with. I like to get the Egg blazing hot and seer them on both sides and then shut the Egg down and let them finish. Thats the method I use for thicker filets.It may not work as well if the steaks are thin.

99% of the time, that is what I do. Iím usually pretty good at it, but sometimes thereís a little inconsistency in the outcome (due to myself or the best gal getting in the middle of my cool!).
schoolsout1 is offline  
Old 12-15-2018, 12:10 PM
  #8  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

You have some fine looking meat.

I've been using my new Blackstone to do the sear, works great.

Prior to that, I did the same, quick sear and then move from the direct heat to finish.

Will be smoking a ribeye in a few hours.
schoolsout1 likes this.
Marlin009 is offline  
Old 12-15-2018, 01:53 PM
  #9  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Originally Posted by Marlin009 View Post
You have some fine looking meat.

I've been using my new Blackstone to do the sear, works great.

Prior to that, I did the same, quick sear and then move from the direct heat to finish.

Will be smoking a ribeye in a few hours.

You sear on the Blackstone first or last (reverse sear)? How hot you think the griddle gets? I've got the big thirty something inch with 4 burners. Haven't had a chance to mess with it much.
schoolsout1 is offline  
Old 12-15-2018, 02:31 PM
  #10  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

Originally Posted by schoolsout1 View Post
You sear on the Blackstone first or last (reverse sear)? How hot you think the griddle gets? I've got the big thirty something inch with 4 burners. Haven't had a chance to mess with it much.
Reverse sear. I have a Westward infrared thermometer and it will show 620ish over the burners (have two) and high 5's close to them.

I do one side over one burner and then switch. About 2-3 minutes per.

eta - the hot spots on mine are pretty obvious, two in the center.
schoolsout1 likes this.
Marlin009 is offline  
Old 12-16-2018, 10:23 AM
  #11  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default


Preppiní only put the hardcore carnivore on mine and my dadís.
schoolsout1 is offline  
Old 12-16-2018, 10:49 AM
  #12  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

Originally Posted by schoolsout1 View Post

Preppiní only put the hardcore carnivore on mine and my dadís.
If you're doing the low and slow first, my 2" ribeye hit 115 IT in about 50 minutes. Plan accordingly.
schoolsout1 likes this.
Marlin009 is offline  
Old 12-16-2018, 10:54 AM
  #13  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Originally Posted by Marlin009 View Post


If you're doing the low and slow first, my 2" ribeye hit 115 IT in about 50 minutes. Plan accordingly.

eating at 4 ( the plan, at least) so plan on lighting the egg in a few and getting everything cleaned up/dialed in. Took my smokeware double rack stanchion off to make a few more sq inches of room. A little worried about the steaks on edge nowhere heat goes around the deflector, but will watch those a little closer. I think the one reverse sear I did had similar sized strips and those took about 30-45 mins to get to 115.
schoolsout1 is offline  
Old 12-16-2018, 11:14 AM
  #14  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default


Iíve decided Iím going to finish and sear on the egg. Got my secret weapon ready...lol
schoolsout1 is offline  
Old 12-16-2018, 11:17 AM
  #15  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

Originally Posted by schoolsout1 View Post



eating at 4 ( the plan, at least) so plan on lighting the egg in a few and getting everything cleaned up/dialed in. Took my smokeware double rack stanchion off to make a few more sq inches of room. A little worried about the steaks on edge nowhere heat goes around the deflector, but will watch those a little closer. I think the one reverse sear I did had similar sized strips and those took about 30-45 mins to get to 115.
Marlin009 is offline  
Old 12-16-2018, 11:36 AM
  #16  
Senior MemberCaptains Club Member
 
Marlin009's Avatar
 
Join Date: Dec 2006
Location: West Coast FL
Posts: 14,975
Default

Originally Posted by schoolsout1 View Post

Iíve decided Iím going to finish and sear on the egg. Got my secret weapon ready...lol
lol is right. I have one of those.
Marlin009 is offline  
Old 12-16-2018, 02:34 PM
  #17  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Turned out well. 2 of the steaks were more medium well, but those steaks were still damn juicy/tender.
Marlin009 likes this.
schoolsout1 is offline  
Old 12-16-2018, 03:17 PM
  #18  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default



Forgot I took a few pics. Nothing special, though.
schoolsout1 is offline  
Old 01-11-2019, 11:39 AM
  #19  
Admirals Club Admiral's Club Member
Thread Starter
 
Join Date: Aug 2014
Location: Hanahan, SC
Posts: 7,879
Default

Lowes has Prime NY Strip for $13/lb (usually, $19.99/lb, I believe). Picked up 2 for dinner tonight. Also, got 2lbs of ground prime rib for $5.99/lb.

schoolsout1 is offline  
Old 01-11-2019, 11:56 AM
  #20  
Admirals Club Admiral's Club Member
 
Join Date: Feb 2009
Posts: 1,377
Default

Just seeing this. I am a big fan of the Hardcore Carnivore seasonings. The Black is great on red meat. The activated charcoal makes for a nice presentation with a super dark outside crust. Their Red is great on pork and chicken. They aren't super heavy on flavor, but for a nice steak, you don't always want to overpower the natural flavor anyway. My other go-to seasonings are from Meat Church. Their "Holy Cow" is great on all things beef. I've been mixing it 50/50 with HC carnivore black for tenderloin roasts, ribeye roasts etc lately.
schoolsout1 likes this.
head_hunter is offline  

Thread Tools
Search this Thread