Aces High Bulletin Board
General Forums => The O' Club => Topic started by: EskimoJoe on April 15, 2011, 06:08:50 PM
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Go.
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grill it med rare, done
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grill it med rare, done
+1, although i prefer it a little bit more medium with a little bit of salt. simplicity is all you need with a steak.
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Salt and Pepper, cook to your pleasure, apply generous dob of butter and cover with tinfoil, let rest 5 minutes, om nom nom.
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The thing that bugs me in the US is that obsession with marinating and/or steack sauces. Those should be use when the steak is of mediocre quality, or a fly magnet.
Grill it with cold bloody center, sizzled skin with butter, salt and pepper ... And now you can claim eating a stack worth your money. The jhell with parasites, I was raised in a trashcan ... I'v a bulletproof belly.
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Nice thick steak. Let it warm up to room temp with just some coarse sea salt and fresh ground black pepper, maybe garlic flavored sea salt. While it is sitting there you go out and fire up the grill with mesquite wood. None of this mamby pamby hickory or charcoal briquettes, use real mesquite dry wood. Build fire and let it go to coals. Place steak on grill and cook until rare to medium center. Have potatoes in foil baking on coals. Serve with a salad. Use sour cream and butter on potato. Have freshly made refried beans and homemade flour tortillas and salsa as well.
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Nice thick steak. Let it warm up to room temp with just some coarse sea salt and fresh ground black pepper, maybe garlic flavored sea salt. While it is sitting there you go out and fire up the grill with mesquite wood. None of this mamby pamby hickory or charcoal briquettes, use real mesquite dry wood. Build fire and let it go to coals. Place steak on grill and cook until rare to medium center. Have potatoes in foil baking on coals. Serve with a salad. Use sour cream and butter on potato. Have freshly made refried beans and homemade flour tortillas and salsa as well.
hmmm.. except the refried beans and torts... I do just about the same thing. I have a a gas grill though and use a hobo pouch for the wood chips.
I sub the beans and torts for nice fresh grilled corn on the cob (in husk) with seasonings.
I also use the hotter side of the grill for that crispy crust and cool center.
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put it on the pavement and drive over it a little with a semi, then throw it on the grill to medium, no salt needed, it was included in the tenderizing
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salt, pepper, if you can mess that up then you don't deserve a steak. soon as I get home will post the spicy steak recipe.
semp
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Dry Mustard with black pepper. Rub it onto the steak about 30 minutes before you grill it and when grilling add Coarse Sea Salt to the steak. About 8-9 minutes per side on a HOT fire. If you feel the need to add a "sauce" just drizzle some plain old fashioned balsamic vinegar on it...not a lot just a little.
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Fire, steak, flip once, done.
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bought fresh, leave out on a plate for 1 hour room temperature, covered with wax paper. after 1 hour add Lawrys and fresh ground black pepper to both sides, recover with wax paper and let stand 30 minutes.
Place on hot grill and sear each side 3 minutes and eat.
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It always starts with wrapping it in bacon.
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Fire, steak, flip once, done.
^^^ This. NEVER USE GAS!
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I dry age my steaks (http://www.youtube.com/watch?v=t4aI_O8kcN8) for about 4-5 days then add kosher salt, warm to room temp. Sear over real charcoal and cook indirectly until med-rare. Add fresh cracked pepper, more pepper, more pepper...
Roll large potato in olive oil and then kosher salt and cook on the grill till done.
No replacement for a good charcoal grill, set up properly of course.
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A classic...
http://www.delish.com/cooking-shows/celebrity-chefs/bourdain-steak-au-poivre-recipe (http://www.delish.com/cooking-shows/celebrity-chefs/bourdain-steak-au-poivre-recipe)
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I really like doing this.
Dry age the steak (NY Strip preferred) in the fridge for 12 hours. Drizzle a bit of worstershire on each side of the steak after 6 hours.
Finely chop fresh garlic and sautee' said garlic with butter on low heat.
Take your steak and dust it with salt, pepper and onion powder.
Grill to medium rare, while spooning the garlic/butter mix over the steaks every minute or so. A 16oz NY strip should cook to medium rare in 4 minutes on each side on a normal gas grill. Turn the steak ONLY one time.
(The trick is... Take a spoon, press down on the steak while it's still on the grill. When it takes exactly 2 seconds to bounce back to where it was.... Medium rare.)
Serve with pan seared asperagus or whatever side you like.
Also goes well with a good Cabernet Sauvignon.
Enjoy.
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Mines not very complex or hard to make, but it taste really good, I just take the steak's out of the fridge about 4-6 hours before your going to cook them, get Tony Chachere's Creole Seasoning(most grocery stores carry it) and rub it onto the steaks, then just put them back in the fridge to sit until it's time to cook them. This is how I always make my steaks, gives them a really good flavor.
http://shop.tonychachere.com/original-creole-seasoning-17-oz-p-21715.html (http://shop.tonychachere.com/original-creole-seasoning-17-oz-p-21715.html)
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Anyone into the smoking business?
http://www.youtube.com/watch?v=IkICSDQMn4U
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Rule 1 buy very good meat!
Rule 2 BBQ it just and then in the oven to let it settle for 5 minutes job done perfect steak then add 2 liters of beer in a few bottles next to it on the plate.
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Rule 1 buy very good meat!
Always! Dude, your eating steak, its gonna be more expensive, but your worth it..... :) Buy your meat from the local butcher, never the supermarket stuff. I have one real close to me thats been in business for 60yrs, You can smell the manure in the air as the farm is right next to his little butcher shop. The steaks from this place are to die for. He does a bone in Ribeye that will literally fall apart in your mouth. Personally i like the bone in steaks the bone holds a ton of flavor.
Recipie..... Put steak on plate, run thru a warm room, and serve. Sea salt and a little pepper. :aok Steaks have to be bloody to be good imho. If people want it well done ill offer them my boot to chew on, im not going to ruin a good steak. :lol
I use a pat of butter on my Venison steaks, Ill have to try it on beef.
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I would love to come to America just to sample some of these suggestions *drools :airplane:
all we get here are Fish n Chips.
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For something different try a compound butter on steaks.
http://bohemianrevolution.com/42-compound-butter-recipes/ (http://bohemianrevolution.com/42-compound-butter-recipes/)
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NO clue what the recipe was, but I went to a 50 year wedding anniversery for my Great Aunt Angie and Great Uncle Augustino (yes we are all 100% italian). And the entre was an amazing New York steak marinaded in some kind of Italian seasonings. Was like yummmmmmm
-BigBOBCH
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This works if you have a gas grill that can reach high temps. It's like Ruths Cris at home. PLEASE USE LONG TONGS.
- start off with good quality ribeye (all other cuts are a waste in my opinion)
- set steaks outside of frig on table in non-metalic tray, add favorite seasoning and light application kosher salt if seasoning does not contain salt, cover with plastic wrap, wait about an hour or more until room temp (have tried a variety including homemade but we like store bought Montreal seasoning the best)
- heat oven 180 - 200 degrees, put steak holding plates in oven
- heat gas grill to about 700 degrees (have done it at friends at 400 to 500 and it was OK but not quite, maybe add another 30 seconds)
- put large nicely seasoned cast iron skillet on grill but very lightly wipe inside skillet with canola beforehand, close lid and wait for about 6 to 8 minutes (closer to 8).
- very lightly brush canola oil on steak
- add steaks, no more than 2 at a time in iron skillet, be very careful
- close lid, turn steaks with tongs in 2.5 minutes
- remove steaks after another 2.5 minutes and put on heated steak plates from oven, lightly cover with aluminum foil not sealing
- place in 200 degree oven for 10 minutes
When serving you can add a dob of regular, herbed, or garlic butter on top
If you are cooking more steaks, use a big wad of paper towels held by tongs to clean the hot oil/grease out of the skillet. USE LONG TONGS. Add wet but not too wet clean dish rag to skillet and wipe around with tongs. Be careful!
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Fire, steak, flip once, done.
:aok
Folks who continually turn steaks are....doing it wrong.
The more experienced you get at grilling steaks over charcoal the more you learn that you can easily tell if it's medium-rare, medium, or well by feel.
As the meat cooks it gets more firm. Most rookie grill cooks completely overcook the cut. Sure, grill marks look nice but if it tastes like a hockey puck, well, oops.
We get some very nice 1 3/4" sirloins here from a local source. Many people here in "ranch" country of Arkansas go in on a side of beef and its very ecenomical. (Get an upright freezer, with the upcoming economy, inflation food prices are going to skyrocket.) My wife is a big garlic fan, so in addition to my garlic burgers that she loves, my ONLY steak marinade is a home made garlic marinade.
2 T Mesquite flavor Liquid Smoke
1 T Worchestersire Sauce
4 LARGE cloves garlic as thinly sliced as you can manage
Carefully fork tenderize the steaks, especially any fat marble lines
Place the steaks in large freezer bag with the marinade and put into the fridge overnight. Turn the bag at any opportunity when you are near the fridge.
Otherwise we never marinade. Maybe a few shakes of Montreal Steak powder in the last 3 minutes on the grill.
I almost always make hot buttered mushrooms at the same time on the grill. That's when I throw whats left of the marinade into the HBM bowl and then half butter half EVOO. Sometimes I'll pull a few of the larger whole mushrooms out onto the grill for a minute or two each. Tastes awesome.
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Kill it and drain blood. Don't pierce the heart, let it pump 'till its dry, then cook it however you want.
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I would love to come to America just to sample some of these suggestions *drools :airplane:
all we get here are Fish n Chips.
Give me a few months and the spare room will be in shape Bruv :D
I've got a question for the cooks and, of course, I have my own thoughts. What do you consider low, medium, and high, heat? (psssst Rox ;) )
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Pre-heat pan over gas hob. Slap in pan with a little olive oil and covered with pepper. Turn over when browned and repeat on other side.Add vegetables and chips (fries).
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I would love to come to America just to sample some of these suggestions *drools :airplane:
all we get here are Fish n Chips.
Funny, I have been on a quest for a proper fish 'n chips for a long time! Little lemon and vinegar... Mmmmmmmmm
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You need a good steak before anything.
Best steak by far is a dry aged steak. DO NOT let these fools in restaurants convince you they have "wet aged" steaks because that process has not been proven to break down the enzymes to make it tender.
Most likely you wont see these in a market but if you go with a nice prime steak, it will treat you well.
Choice meat is the meatgrade you will most commonly find in the market but when you shop, always pick the steak that has the most marbeling ( fat IN the tissue of the meat)
Just simple salt/pepper, olive oil and I like to chop up some parsley and garlic with it, but when you have a nice steak, try searing it in a pan ( do this outside if you can on the side burners on grills). be pateint and leave it to brown almost to the point of it being crisped then flip it and do the same with the other side. By the time you serve it, the inside will be a nice med rare and searing it that way seals in all the juices.
If you are really adventurous, take some extra virgin oil in a pan, give it some heat then throw a sprig of rosemary in there ( watch your face), let it crisp then remove the sprig and use that oil to season the steak.
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You need a good steak before anything.
Best steak by far is a dry aged steak. DO NOT let these fools in restaurants convince you they have "wet aged" steaks because that process has not been proven to break down the enzymes to make it tender.
Most likely you wont see these in a market but if you go with a nice prime steak, it will treat you well.
Choice meat is the meatgrade you will most commonly find in the market but when you shop, always pick the steak that has the most marbeling ( fat IN the tissue of the meat)
Just simple salt/pepper, olive oil and I like to chop up some parsley and garlic with it, but when you have a nice steak, try searing it in a pan ( do this outside if you can on the side burners on grills). be pateint and leave it to brown almost to the point of it being crisped then flip it and do the same with the other side. By the time you serve it, the inside will be a nice med rare and searing it that way seals in all the juices.
If you are really adventurous, take some extra virgin oil in a pan, give it some heat then throw a sprig of rosemary in there ( watch your face), let it crisp then remove the sprig and use that oil to season the steak.
:aok :aok :aok
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Heat grill/frypan (get it smokin)...add a little oil....slap on steak...drizzle some beer....wait for the blood, turn...add more beer....slap it on a plate add you favorite seasonings or eat as is with bread to sop up all the juices....Timing on the grill/fypan is up to your taste...
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damn, everybody I know always told me my steaks were the best. just found out I've been doing it all wrong :bhead :bhead :bhead :bhead.
semp
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Give me a few months and the spare room will be in shape Bruv :D
I've got a question for the cooks and, of course, I have my own thoughts. What do you consider low, medium, and high, heat? (psssst Rox ;) )
YIKES! That's hard, very hard to try and explain, especially for charcoal grill cooking. :uhoh
The only way I can try (did I mention this was hard to explain? :uhoh).
If it were steak, say sirloin or ribeye...
THIS is when it starts to get tricky (did I mention this is hard to explain?) I'd still go with the "high " heat. There is no visable flame anymore on the charcoal but if you were to drop a few drops of melted butter in the coals it would immediately flame up and burn. This type of heat will cook a thin steak FAST and a thick steak (1 1/4" to 1 3/4") to medium rare in less than 10 minutes (lid on, vent barely open). Give or take, around 500F. Turn it at about 5 minute mark and baste with butter and close the lid FAST. A fire can only flame up if it has AIR...close the lid and top vents and it will only smoke. I have been know to "cheat" and take a small spoonfull of bacon grease (cold, referidgerated) and chuck in into the charcoal AWAY from the steak and then quickly close the lid. The smoke flavor you get from this is amazing!
When is it done to YOUR preference?
Medium Rare: If you are a rookie--CHEAT. At about 8 minutes take a long, thin, knife and drive it straight down into the meat and turn it. Lot's of pink? (not red--PINK). Yank that puppy off- you are done. It sounds wierd to new cooks but actually feel the meat (don't get wierd one me here) because if you remember the texture you won't have to cheat and pierce the meat again. You'll be able to know by feel. When you have friends over and cook for them "live" your buds will freak that you can cook a perfect steak by feel.
Medium: Same as above, but the amount of pink should be in the middle, and only a thin line.
Well: Kind of a no-brainer yet the vast majority of home grillers horribly OVER cook a steak done well. All well means is that there is no pink. Rather than husstle that steak into a plate the minute that pink is gone, they leave it on until it's dry, tough, and looks like a hockey puck and tastes like an old boot. Feed that to the dog. Well is simply no pink and nothing more. A well steak should be juicy, so until you can tell by feel, CHEAT and make the piercing. No pink? Pull that sucker off--it's DONE.
Nutshell: "High Heat": = no flames, but coals are about 35 minutes, gray, you can only bear to have you had close for a second or two (500F)
"Medium Heat" = charcoal is about 1 hour in, gray, rarely flame up, you can hold your hand over it 5-6 seconds (350F/375F)
"Low Heat" = charcoal about 1 hour 20 minutes in, metled butter only smokes, not flames, you can hold your hand over it 10 seconds or so (250F)
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:aok
TY Rox
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I have a cajun steak recipe that is very good, but you guys' prolly could'nt get the ingredients.. Any highest bidders? :cool: Pm me if you are interested.
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Salt, pepper, garlic.
Handful of coffee.
Rub it all into meat.
Put over fire. If it is not bleeding, you cooked it too long.
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I would love to come to America just to sample some of these suggestions *drools :airplane:
all we get here are Fish n Chips.
Come on over Bruv! No warm beer in my house but good times and good food.
Another trick is to make a loose fist; take your finger and push into the area between your thumb and index finger. That will give you a feel of what rare steak is like...you can then check the steak on the grill. Also a medium is when you slightly tense up your fist and well done is when you really make a strong tense fist. These rules have yet to send me in the wrong direction...unless my wife buys really thin steaks and starts them on the grill before I get to it.
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Good stuff.
Thanks.
Regards,
Sun
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Come on over Bruv! No warm beer in my house but good times and good food.
Another trick is to make a loose fist; take your finger and push into the area between your thumb and index finger. That will give you a feel of what rare steak is like...you can then check the steak on the grill. Also a medium is when you slightly tense up your fist and well done is when you really make a strong tense fist. These rules have yet to send me in the wrong direction...unless my wife buys really thin steaks and starts them on the grill before I get to it.
I've always used the spoon method.
Press down on the thickest part of the steak with the bottom of a spoon.
1-1.5 seconds to bounce back= Well/medium well
2-2.5 seconds= Medium/medium rare
3 seconds= Medium rare/rare
Never fails. :aok
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Me and dad experiment
What we did was coat it in an Indian spice mix, let it sit, rub chilli, corriander. all that good stuff into it, let it sit. A good steak is required for this.
Then apply it to a REALLY hot pan and fry like any other steak. Just make sure you have got the most marble and the most fat on that baby. Best steak, ever.
this thread is officially MANLY
(http://sodemotivational.com/wp-content/uploads/2010/12/so-demotivational-posters-real-men.jpg)
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Always! Dude, your eating steak, its gonna be more expensive, but your worth it..... :) Buy your meat from the local butcher, never the supermarket stuff. I have one real close to me thats been in business for 60yrs, You can smell the manure in the air as the farm is right next to his little butcher shop. The steaks from this place are to die for. He does a bone in Ribeye that will literally fall apart in your mouth. Personally i like the bone in steaks the bone holds a ton of flavor.
Recipie..... Put steak on plate, run thru a warm room, and serve. Sea salt and a little pepper. :aok Steaks have to be bloody to be good imho. If people want it well done ill offer them my boot to chew on, im not going to ruin a good steak. :lol
I use a pat of butter on my Venison steaks, Ill have to try it on beef.
:aok +1 Any more than that, might as well throw it in the trash.
Fred
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Ok, tonight I took some different techniques that have been mentioned here and put em to the test.
16oz Ribeye. (Dry aged for a day, then left to settle at room temp.)
Brushed with olive oil, worchestershire, salted, peppered.
VERY hot pan. Seared quickly on both sides.
Grilled on med/high heat until med rare (using the spoon technique). While grilling, I brushed melted garlic herb butter onto the steak.
I resalted and peppered the steak just before removing it from the grill.
Perfect med. rare... Ate it with a dollop of garlic herb butter and shaved parmesean, asiago and romano cheese over the top, butter melting slowly over the steak while the cheeses stayed solid.
Caesar salad on the side.
For lack of a better term, this steak was #^$@$%& AWESOME!
Nom.
EDIT: I had to eat it with two teary eyed Rotties looking up at me. I always trim the fat off, so they got a treat too.
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I would love to come to America just to sample some of these suggestions *drools :airplane:
all we get here are Fish n Chips.
Pound for pound, the US has the highest quality beef in the entire world. If you ever decide to come to the states, I can find you some sweet places you can go to. Peter Lugers (*spelling) is by far the best steakhouse I have ever been to. Make a very very early reservation and remember to bring cash :aok