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 ...
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!
"Who is She that comes forth as the morning rising, fair as the moon, bright as the sun, terrible as a army set in battle array?"
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.
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.
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
Last edited by hawgrider; 07-21-2019 at 08:01 AM.
...well, yeah, it was tasty, but watching those guys build that contraption...
...No matter where you are it's enemy territory...
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 03:10 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
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...
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.