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I really believe this recipe has a serious flaw. They have you make the sauce at 650 degrees which is the same temp you cook the steak. I didn’t misread the recipe. It clearly says preheat the Egg to 650 degrees. Add the Dutch Oven or a 12” cast iron skillet and preheat for 10 minutes. This couldn’t be more clear, but IMHO it couldn’t be more wrong. I’ll leave the pictures and captions below to show what happened.
Several of you were asking about the ventilation of the grill gazebo so I included some pictures and commentary below the steak pictures.
The brandy cream sauce used brandy, butter, cayenne pepper, mushrooms, finely chopped shallots & garlic, heavy cream, kosher salt & black pepper.
I pulled the rib-eye out of the fridge 30 minutes early and seasoned it with Kosher salt & black pepper about 15 minutes before it went on the grill.
Everything is out at the grill which has been preheated to 650 degrees and the cast iron skillet has been preheating for the last 10 minutes,
The mushrooms are being sauteed in melted butter. I immediately began to question using 650 degrees for the sauce because everything was cooking up faster than the recipe said they would. I had to move fast to avoid burning everything.
the mushrooms are done.
The onion and shallots were sauteed with the mushroom.
The brandy has just been added and has ignited. I wore a real long glove when pouring brandy onto this hot pan. The flames are too pale blue to pick up.
The brandy has burned off and the heavy cream has been added. It was stirred and then the pan was pulled off the grill and brought inside to cool. The finished sauce was not white after it cooled, but looked like the duxelles paste you put on Beef Wellington.
The rib-eye is on the 650 degree grill. My apologies for the white balance on a couple of these grill photos-I was seeing how well bouncing my flash off the roof of the grill gazebo worked. The answer was not well at all, I will need to get a softbox for the flash.
The steak cooked for a total of 6 1/2 minutes before going into the Kitchen for a 5 minute rest.
The steak has rested for 5 minutes and is served with some shoestring fries. My version of the brandy cream sauce looked nothing like a cream sauce which was bad, but it looked like duxelle from a Beef Wellington which can taste good.
I tried what I had for sauce and it actually tasted like duxelle so I still used it, and it was very good.
The steak was a medium rare bordering on rare. This is how I like my steak, but if I was cooking for others I would have kept it on the grill just a tad longer.
The steak was tender and juicy, it had a crispy outer crust which was highly pepper flavored.
This first picture shows the 3 ink berry bushes I bought and planted Friday to eventually act as a visual screen for the grills. This may be the last work I do on the grill gazebo until the Spring.
The ink berry bush is an evergreen bush that is fine with shade and tolerates snow well. The bushes will grow to 4 foot high x 3 foot wide and can be trimmed like a hedge.
I had zero smoke issues with the new gazebo. In calm situations (shown here) the smoke rose up and most of it went out the open gable end and the rest went up the roof and out the vent. There weren’t any clouds of lingering smoke.
The BGE and smoker are on the side of the grill gazebo where the prevailing wind will blow the smoke right out the side. If there is any kind of wind it appears all of the smoke blows out the open side. I described how calm vented in the caption above. When the wind is blowing towards the BGE & smoker some of the smoke goes out the open gable end and the rest of it travels up the roof and out the ridge vent. I didn’t see any of it collecting under the roof. I’ll have to wait for a humid day where the smoke is easier to see to verify this is the case. But so far I am pleased and it is better than my EZ-Up which I used for the last 7 years. And this structure is year round vs. April thru November for the EZ-Up.
Jim
