This is a discussion on Best Way To Cook a Steak? Chime in you Knuckleheads! within the Recipes forums, part of the Food, Health and Fitness Survival category; Originally Posted by Knucklhead I think this thread has been dedicated to me. As the biggest steak fan and a knucklehead let me introduce you ...
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Looks like a great strategy. I picked up the hot cast iron skillet plan due to an Article in Texas Monthly aboiut 50 years ago and still use it at times. About the only difference is it called for greasing up the hot skillet with a piece of fat cut off the steak..a one min sear on each side and then down to medium heat to finish. It can smoke up a kitchen fast so doing it outside would be great. The bacon fat sounds better. Learned about dry aging individual steaks about 10 years aga from a nice German guy. Apparently thats popular over in der fadderland. It works good.
Last edited by bigwheel; 07-12-2019 at 09:43 PM.
Steak on a stick. Caveman style. Done this many times.
Get your campfire going (cherry hickory or maple is best, avoid softwoods), with a fire ring.
Steak is a sirloin, NY strip, ribeye, venison tenderloin, or other you can skewer onto a forked green branch. Rub the steak w/black pepper, sage. Work steak onto the stick so it won't fall and you can turn it (if it falls in the fire you will cry).
Set up a rock/log to lean the stick on, another to counter weight the end away from steak/fire.
Cook it like a hotdog on a stick.
Nothing like venison tenderloin, that's still warm when you start cooking it!
Every Christmas time the boss takes all the employees and spouses out to eat... I like to order the $32 steak with all the fixings. (-mushrooms)
also a nice glass of wine
Premium Gold Angus 14 Oz. Strip* ** $32.00
Wood Grilled with Hand-Cut French Fries
Add Caramelized Onions, Gorgonzola or Horseradish Crust
that is how I like to do it
Be a Berean
I use to use my Griswald cast iron skillet, 3 to 4 minutes on each side (depending on thickness), then let it rest for 8 to 10 minutes. For prep, I age the steak 4 or 5 days in the fridge, rubbed with sea salt and black pepper. Now I use my Blackstone griddle, I absolutely love it!
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