That is to say a New York cooked on a Wood Dale.
First ingredient, an early 60's Wood Dale 49er:
Next is a USDA prime NY. I planned on making a pan sauce. Ingredients include 50/50 kosher salt and 16 mesh pepper for the rub, bacon, Makers Mark, beef broth, and some mushrooms:
I heard this was good stuff so I gave it a shot. Hard to light but burned great:
Rendering the bacon fat in an old Wagner Sydney CI pan while the NY gets some indirect love:
In goes the steak for a nice sear. That fond is going to be a good base for the sauce:
While the steak was resting, I deglazed the pan with the Makers Mark (well away from the flame) and then added some butter, the broth, and the mushrooms. Cooked it down until it started to thicken:
The Payoff. New York steak with pan gravy, blue cheese wedge salad, and Hatch green chile cornbread all "plated" up:
Cooking on a Wood Dale era kettle is like playing an old Martin guitar or driving a 63 split window vette. You probably don't want to do it every day, but an occasional spin is great fun!
Winz
Topic: Wood Dale, New York (Read 2044 times)
