Best Way To Cook a Steak? Chime in you Knuckleheads! - Page 6
Register

Welcome to the Prepper Forum / Survivalist Forum.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Best Way To Cook a Steak? Chime in you Knuckleheads!

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; I like me a big steak with a salad and I'm set. Medium rare and de-glaze the pan with red wine and butter, then that's ...

Page 6 of 7 FirstFirst ... 4 5 6 7 LastLast
Results 51 to 60 of 63
Like Tree136Likes

Thread: Best Way To Cook a Steak? Chime in you Knuckleheads!

  1. #51
    Super Moderator


    Join Date
    Dec 2015
    Location
    New Jersey
    Posts
    3,984
    I like me a big steak with a salad and I'm set. Medium rare and de-glaze the pan with red wine and butter, then that's your sauce. On the grill I like that Montreal Steak Seasoning. Mmm, mmmmh!

  2. #52
    Junior Member


    Join Date
    Jul 2018
    Posts
    8
    never experienced it. but this is a very interesting discussion to follow

  3. #53
    Senior Member


    Join Date
    Nov 2013
    Location
    Wherever won't get me hit.
    Posts
    17,534
    Quote Originally Posted by barongan View Post
    never experienced it. but this is a very interesting discussion to follow
    WHAT????!!!????!!!??? Never experienced what?

    C'mon barongan, do explain.

    One more question;

    Have you been tied up in an attic all your life by two lesbian man and meat hating PETA loving transgendered vegan socialists?
    A Watchman and Prepared One like this.

  4. Remove Advertisements
    PrepperForums.net
    Advertisements
     

  5. #54
    Senior Member


    Join Date
    Nov 2012
    Location
    SE Wisconsin
    Posts
    17,484
    Went to town . needed some ammo and wanted to look for a part. I passed buy the section where they had grills on display . What in the heck kind of a stake do you cook on a $1000 grill ? And to make things even more confusing , there was nothing really special about it.
    $1000 grill better butcher the cow, cook it and bring it to the table.
    hawgrider likes this.
    New life as a house husband, major shift in duties.

    Karl Marx said, "Destroy their culture, rewrite their history. Ruin their art and literature, and defame their heroes, by offering fabrications to scandalize that which they considered good.
    After reading this Obama said I am on it.

  6. #55
    Senior Member


    Join Date
    Feb 2017
    Posts
    176
    Ever try 'reverse sear'??? Season as you please, cook on low or indirect heat till it almost reaches temp for desired doneness, take it off the heat & let rest while you crank up the fire to blazin hot, toss the steaks back on the fire for just a minute, flip to sear the backside, then pull it off. Perfection.

    Prefer a decent marbled bone in rib steak medium/medium rare with 1/4 to 1/2 inch fat along the outside cooked crispy.....no inside fat chunks. Marbling yes, chunks no. Seasoning unnecessary. Except to put a slab of butter to melt over it while resting, before flip flop sear
    Slippy likes this.

  7. #56
    Senior Member


    Join Date
    Oct 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    3,341
    Quote Originally Posted by Smitty901 View Post
    Went to town . needed some ammo and wanted to look for a part. I passed buy the section where they had grills on display . What in the heck kind of a stake do you cook on a $1000 grill ? And to make things even more confusing , there was nothing really special about it.
    $1000 grill better butcher the cow, cook it and bring it to the table.
    Sounds like a Trager grill ? Those type to me are a no skill required needed to cook a burger. Set the doo dads and walk away.
    No thanks I like primitive charcoal and wood fired grills skill required.
    Last edited by hawgrider; 07-21-2019 at 07:01 AM.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  8. #57
    Senior Member


    Join Date
    Jun 2016
    Posts
    3,750
    Quote Originally Posted by hawgrider View Post
    Those type to me are a no skill required needed to cook a burger.
    Well, Hawgrider, you've never seen my MC do a cook-out I'm guessing. I saw them dig a hole that resembled more of a new well, loaded the bottom every possible piece of loose wood they could find and then dropped an entire pig into the project!

    ...well, yeah, it was tasty, but watching those guys build that contraption...
    JustAnotherNut likes this.
    ...No matter where you are it's enemy territory...

  9. #58
    Senior Member


    Join Date
    Aug 2014
    Posts
    1,121
    Get yourself a 1.5 inch thick cut BEEF steak with nice marbling of fat throughout the muscle.
    4 tablespoons of butter softened in room temperature add 5 crushed garlic cloves, fresh thyme and fresh chopped rosemary to the butter.
    Smother the steak with the garlic herb butter and tenderize the muscle with your hands for about 10 minutes.
    Set it the fridge for 2 days covered in a ziplock.

    Take the steak out, and set on the counter. Add salt, and fresh black pepper to each side. Let the steak sit until it has reached room temperature.
    Have a sprig of rosemary ready to add with the steak while it cooks on the stove top with the butter. Preheat pan to medium high and wait till it is hot enough to form a crust fairly quickly on the steak. Once it is hot enough add the steak to the pan. Cook time is dependent on taste so you do you there. I like my steak medium rare. If your steak has a bone it is going to take longer. If you got yourself a cowboy steak it’s gonna take a while.

    It is very important not to pierce the steak at any point in cooking or after until ready to eat 8 minutes after pulling from the pan or grill. The juices need to settle.

    I broil my larger steaks or ones with bone at the end. First sear them and then broil them to finish.

    Another thing I do while the steak cooks is take a metal tablespoon and baste the top of the steak with the melted butter and steak juices while it’s sizzlin.
    Last edited by Ragnarök; 07-21-2019 at 02:10 PM. Reason: Forgotten techniques
    “What could I say to you that would be of value, except that perhaps you seek too much, that as a result of your seeking you cannot find.”
    ― Hermann Hesse, Siddhartha

  10. #59
    Senior Member


    Join Date
    Jan 2016
    Location
    Half mile west of where Jesus left His sandals.
    Posts
    218
    I need to get pics of it but I got a grill made from a air compressor tank mounted on a Chevy cavalier trailing arm / home made frame. Redneck factor cranked up to about 8 1/2...

  11. #60
    Senior Member


    Join Date
    Oct 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    3,341
    This sirloin cap is about 2.8 lbs I barely had to trim this one. Nice thick fat cap on top. Cut across the grain for strips roll and stuff some sticks thru it. Apply course salt like you mean it! And that's it the beef is the star of this show.

    I'm going to add some smoke with pecan and apple chips.

    This should be a fairly quick burn 15 to 20 minutes or so? Edited: it took about 35 minutes
    I want a medium rare inside.













    Turned out terrific! Had about 125 on the big one 130-135+ on the others. The peach and apple chips was a good combo.

    Big beef flavor and the pieces could be easily pulled apart.



    A Watchman likes this.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

 

 
Page 6 of 7 FirstFirst ... 4 5 6 7 LastLast

Sponsored Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to Top