It Is So Worth It To Have A Great Steak

[mikeandlisa]

This is great for camping and at home. Finally a good and tender steak.

http://mikeandlisaworld.blogspot.com/2013/04/it-is-so-worth-it-when-you-have-great.html

[Greytruck18]

Medium Fillet or Ribeye are the best steaks you can get.. They are even better over the campfire...

[Fish__n___Grits]

I saw some character on a "cowboy" cooking show season ribeyes then rub them with brown sugar. I told my wife I couldn't think of a better way to ruin a steak, but the people on the show raved about it. One night I decided to try it, and I've been doing it ever since. The brown sugar caramelizes immediately and seals the juices in. You'd think there would be a sweet taste, but there isn't. Only secret is to have the grill HOT and turn the steak quickly.

[wbwood]

Ron3rd wrote:

TexasShadow wrote:
call me strange, but I don't care for filet mignon.
it's tender and flavorful enough, but it looks like a mini pot roast to me.
I much prefer t bones or rib eyes, cooked in a pan or on the grill or under the broiler.
a little lemon pepper and some garlic powder and presto, I've got exactly what I like best.

Nothing strange at all. Rib Eye for me too. More fat which equals more flavor. Don't care much for filet.

Rib eye is e best cut out there, hands down.

[Kittykath]

Mmmm...red meat! Had my first T-bone ever last weekend. Might have to up the quality of my steaks from now on.

[Noel]

Once in awhile we buy Prime ribeyes and other cuts from Lobel's or another on-line butcher. Dry aged is a lot better than wet aged. Really expensive but since we don't do this but once a month......worth it.

On the grill with real charcoal until medium rare. Let it rest. A little S&P and a pat of plain or herbed butter. Yum!

[SWMO]

Never heard of that, but an oven finish is good. The only drawback is that timing has to be perfect. Basically you sear in a very hot cast iron and then move to the oven to finish.

[BajaLinda]

An x boyfriend wanted to cook a steak for me his way. We got 2 beautiful ribeyes, he heated some oil in a pan, ok, better grilled but still ok. As soon as they were brown he poured water over them and put on a lid. Did I say x boyfriend!! First and last time I have ever eaten (and not much of it)a steamed steak.

[SWMO]

I have a recipe from a cousin that is 1/3 butter, 1/3 bbq sauce and 1/3 lager. It gives a steak a good flavor and seems to tenderize a little. Strange, but it doesn't really impart a bbq flavor?

[Mocoondo]

SIXTEEN minutes is probably the best way to destroy a perfectly good filet. Perhaps that is why she has gone for years having bad steak.

I find that you have to start with a good cut of meat. A bad steak will always be a bad steak. If you start with a good steak and cook it properly, it will be heaven in your mouth.

For 1" thick, it's 5 min one side, 4 on the other. Add a minute to those numbers for each additional 1/4".

Rotate the steak 45° half way through each side to get those nice grill marks that will make your steak look like it belongs in a TV commercial.

Never put cold meat on the grill. Steak should be room temperature before it hits the grill.

Steak should be seasoned before it hits the grill. A little salt is all you need. I use Fleur de Sel (French sea salt) because that is what most of the famous Chicago steakhouses use.

The grill must be HOT. I run mine up to about 750°.

Just before pulling the meat off the grill, I place a small dollop of special whipped butter that I make. Butter, minced garlic clove, a splash of red wine, a touch of fresh crack pepper, all whipped together.

Let the meat rest for 5 minutes before serving.

Heaven on Earth follows shortly thereafter. 🙂

[SoCal_traveler]

1) Porterhouse, salt and pepper on a grill 4 minutes on one side and 3 on the other depending on thickness to a nice rare or blue steak.
2) Filet, pan seared (hot pan) 3 minutes a side depending on thickness to a nice rare or blue

Favorite is tartar.

Aloha ~ Todd

[mikeandlisa]

Thanks for the tip. I will now have to check into a CI pizza pan.

[SWMO]

Leo Benson wrote:

The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.

I know that's the rule Leo, but It doesn't effect my bread or pizza's that way. I've been baking bread on my 14" CI pizza pan for a couple of years now and get a nice brown chewy crust.

[Leo_Benson]

I prefer the stone. I ve had mine in the house oven for about 8 years, I never take it out. The stones in the BBQ are 4 years old. I've found them to be very durable.
The difference between the stone and the metal is the stone, properly preheated, will draw moisture out of the crust, making it crispier but with the chewy, not cracker, texture, c.oser to New Haven style. The metal just "fries" the bottom, c.oser to Greek style. The stone gets closer to a brick oven, wood or coal fired, pizza.

[welove2drive]

Chuck eye steaks are very good. They run about $5/lb in our area. We haven't bought filets since we found out about the Chuck eye steaks. Look for good marbling.