j biesinger
TVWBB Platinum Member
With a return to standard time and the resulting less daylight, it's harder to get a good shot of grilling action. With no action shots, you'll have to trust me that these monster strips steaks were grilled (after being cooked to 127* sous vide 
).
I mentioned to Dan in his sous vide post, I find traditional grilling techniques are easier and work just as well on a standard cut steak (which should be good news for grilling traditionalist). But I still like to use my sv rig, so I just make sure my steaks aren't standard cut. I split a half a strip loin into three steaks that were each about 2 pound and about 2" thick. They swam in the tank for about 4 hours at 127* before hitting the grill.
dinner started with a little escargot, these were prior to broiling. Three dishes made it to the table, I deposited the forth dish on the rug (good thing the rug is getting replaced this week)
second course was Anthony Bourdain's Le Halles onion soup
third course was a reprise of the recipe that I submitted for this article. It didn't look as good when I plated it for the News photographer, but I wasn't drunk then nor did I have to plate 6 of them. The lardons were incredible, as they came from bacon I made from a local pig (it was probably my best bacon I've made)
and our fourth course was the steak frites: duck fat fries, oven roasted green beans, strip steak with maitre d'hotel butter. The butter was awesome, I'm going to try to post the recipe.
and dessert that was made by one of our guests: apple tart and profiterole
breakfast this morning wasn't too shabby with some steak and duck fat fries "hash browns"
).I mentioned to Dan in his sous vide post, I find traditional grilling techniques are easier and work just as well on a standard cut steak (which should be good news for grilling traditionalist). But I still like to use my sv rig, so I just make sure my steaks aren't standard cut. I split a half a strip loin into three steaks that were each about 2 pound and about 2" thick. They swam in the tank for about 4 hours at 127* before hitting the grill.
dinner started with a little escargot, these were prior to broiling. Three dishes made it to the table, I deposited the forth dish on the rug (good thing the rug is getting replaced this week)
second course was Anthony Bourdain's Le Halles onion soup
third course was a reprise of the recipe that I submitted for this article. It didn't look as good when I plated it for the News photographer, but I wasn't drunk then nor did I have to plate 6 of them. The lardons were incredible, as they came from bacon I made from a local pig (it was probably my best bacon I've made)
and our fourth course was the steak frites: duck fat fries, oven roasted green beans, strip steak with maitre d'hotel butter. The butter was awesome, I'm going to try to post the recipe.
and dessert that was made by one of our guests: apple tart and profiterole
breakfast this morning wasn't too shabby with some steak and duck fat fries "hash browns"
