Steak perfectionist
- Thread starter David Lott
- Start date
- Nov 3, 2010
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We got a local joint that does ribeye well. Had one tonight.
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Either rub steaks with your favorite seasoning or just dash some salt and pepper.
Heat up the grill. Place the steaks directly over the flame for a few minutes to sear that side. Flip over for a few minutes to sear the other side.
Then flip back over and move away from the flame but still nearby. Flip again for a few minutes. Remove from the grill and let it rest on a plate for at least 10 minutes.
Eat it just like that or get your favorite sauce as a side and dip it slightly.
Sides should be green beans.
Heat up the grill. Place the steaks directly over the flame for a few minutes to sear that side. Flip over for a few minutes to sear the other side.
Then flip back over and move away from the flame but still nearby. Flip again for a few minutes. Remove from the grill and let it rest on a plate for at least 10 minutes.
Eat it just like that or get your favorite sauce as a side and dip it slightly.
Sides should be green beans.
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I like sear about 1 minute per side on a hot as hell cast iron skillet and the oven to your temp of choice. Never fails to be perfect.
I have had good luck with 44 farms in Texas, always looking for suggestions to try.
Our local butcher has a dry age machine. Makes spectacular flavor ribeyes for rare/medium rare.
Dry aged ribeye, wet aged deer tenderloin
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I admittedly cheat and use a thermapen to make sure I pull at 120 or 125, depending on the cut and how big it is. Other than that, it's whatever seasoning I like and whatever method I like. My latest go to is to cook on the Traeger at 180 til the meat hits about 100 degrees. Then onto the flat top in some sizzling butter til I get a good crust on both sides. Usually it is done by then.
For wild game, I cut all my own up and am pretty anal about how I age my meat. I typically let hang in my garage if the weather is cooperating at 35-38 degrees for about 7 days. I pull the tenderloins right away though, or they will shrink too much. The steak cuts are pretty spectacular usually.
For wild game, I cut all my own up and am pretty anal about how I age my meat. I typically let hang in my garage if the weather is cooperating at 35-38 degrees for about 7 days. I pull the tenderloins right away though, or they will shrink too much. The steak cuts are pretty spectacular usually.
For thicker cuts I use a BGE (Big Green Egg). My preferred cut is a prime NY Strip. First, I’ll season with a good Montreal type seasoning (like Jack Daniels) and let it approach room temperature. Then, I’ll light the grill and get a raging coal fire going. Next, I’ll sear each side for 3-4min over the coals and then move them onto the convection cooking plate until they hit 130F.
Thinner cuts of meat, say skirt or flank, I’ve been putting them in a Sous Vide bath until they hit 130F and then I’ll sear each side on the Egg like above.
Thinner cuts of meat, say skirt or flank, I’ve been putting them in a Sous Vide bath until they hit 130F and then I’ll sear each side on the Egg like above.
Salt, cracked pepper, garlic powder, and some “black” seasoning from a local wine store
A drop of Sesame Seed Oil on each side during searing adds quite a bit of flavor…
You meant to say drenched in a stick of grass fed organic butter, right?
I’m almost tempted to report this thread for suggesting that there’s anything better than homecooked steak
Nooo no no no
Maybe just a teensy bit, a little cube.
Kinda detracts from the beef’s own fat flavor.
If I wanted to taste butter, I’ll chomp on a stick of butter!
I went with Sous Vide years ago and it has never let me down. New York strip at 130 for 2 hours and then put a sear on it in cast iron. Pair with a bistro sauce or a compound butter and you have some fine eating. I can't imagine going out to a restaurant to eat steaks anymore.
Mandatory.....
Start with a good steak.
Y'all let me know when you find one because all I'm seeing is select or *maybe* choice cuts in this thread.......and those suck.
Cook it any way you want, a shit cut is a shit cut.
If you find a higher end prime/kobe/wagyu/olive/A5.......etc, you might get somewhere.
BTW, unless I'm mistaken there is a puddle of ketchup on one of those plates up above in this thread.....
Have you no shame ?.......hell, have you any dignity ?
Start with a good steak.
Y'all let me know when you find one because all I'm seeing is select or *maybe* choice cuts in this thread.......and those suck.
Cook it any way you want, a shit cut is a shit cut.
If you find a higher end prime/kobe/wagyu/olive/A5.......etc, you might get somewhere.
BTW, unless I'm mistaken there is a puddle of ketchup on one of those plates up above in this thread.....
Have you no shame ?.......hell, have you any dignity ?
How is the char when you do it that way? I believe the char that you get from the grill grates is what gives it the unique flavor.
It makes a thin char crust on the whole steak. See my pic above. Key is cast iron as hot as the stove will go.
Sous vide, reverse seat, regular sear… I use all those technics to get great steaks at home depending on what cut I have.
To me, a good steak or a god burger should just be salt and pepper. All the other seasonings are saved for meatloaf or briskets/roasts
To me, a good steak or a god burger should just be salt and pepper. All the other seasonings are saved for meatloaf or briskets/roasts
Hey, you don't know what you don't know till you knowI’m almost tempted to report this thread for suggesting that there’s anything better than homecooked steak
Gotta start somewhere, I am late on earning my man card( been a gearhead all my life) where do I learn about good cuts and grades?
Explain? I read about aluminum being an issue and I wonder if the heat makes it worse, that thought has me wanting to mill a grill grate out of stainless steel or make a mold and learn how to pour cast iron and then coat with porcelain.
We dont go out for steak here really.
Do it all the ways.
Each one different and so delicious.
A little rosemary and garlic compound butter is pretty great on a steak.
Try the version from Danielle Pruitt in her recipe for seared venison loins (@ggmanning try this method if you havent). Its on Meateater in their recipe section.
I will say we eat a good bit of ribeyes here.
Usually usda choice.
They are super juicy a delicious.
Prime are really good and not our norm. Special occasions usually.
I usually buy whole prime ribs on sale and portion them to ribeyes and vac seal myself.
Nothing quite like sealing up 60 lbs of steak and putting in the freezer. 3 of have eaten 6 full prime ribs done this way this year.
Do it all the ways.
Each one different and so delicious.
A little rosemary and garlic compound butter is pretty great on a steak.
Try the version from Danielle Pruitt in her recipe for seared venison loins (@ggmanning try this method if you havent). Its on Meateater in their recipe section.
I will say we eat a good bit of ribeyes here.
Usually usda choice.
They are super juicy a delicious.
Prime are really good and not our norm. Special occasions usually.
I usually buy whole prime ribs on sale and portion them to ribeyes and vac seal myself.
Nothing quite like sealing up 60 lbs of steak and putting in the freezer. 3 of have eaten 6 full prime ribs done this way this year.
All that burnt, charred stuff.
The same yummy burnt things you nibble off barbecue sticks.
Colon Cancer galore!
Bang for the buck I think Australian wagyu in the 60+ day dry aged timeframe can’t be beat. When money is not an object, Matsusaka.
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Pah's...polynuclear aromatic hydrocarbons from the char. But fuck eating celery. As said above sous vide and then some serious maillard.
Thanksgiving dinner prepped a couple
Of days ago…. Aging a bit….
Hot oil and rubbed with spices. Will be done in big cast iron skillet on grill…. High temp and char.
Pittsburgh rare…
Sirhr
Of days ago…. Aging a bit….
Hot oil and rubbed with spices. Will be done in big cast iron skillet on grill…. High temp and char.
Pittsburgh rare…
Sirhr
I prefer a reverse sear. 45 min or so on the kamado Joe smoker. Whatever gets them to ~120. Then, the steaks “rest” until the sides are done. Bring a cast iron skillet up to temp. Add some finishing butter. Drop the steaks. Add more butter. Flip after 60-90 sec. Another 60-90 and done.
‘Tis standing rib roast season. If it’s prime grade (not likely) I’ll call it prime rib, otherwise standing rib roast.
And then there’s the ribeye, with grilled zucchini.
And a healthy colon, last I checked.
P
And then there’s the ribeye, with grilled zucchini.
And a healthy colon, last I checked.
P
Lot's of info online. Grades just the amount of marbling (fat) in the meat. Cuts are where it came off the animal. Normally the more marbled, the better the flavor. Ribeyes & New Yorks are good. I really like the flavor of Top Sirloin steaks.
Chemicals in Meat Cooked at High Temperatures and Cancer Risk
A fact sheet that explains how certain chemicals form in meat cooked using high-temperature methods. Includes results of research on consumption of these chemicals and cancer risk.
www.cancer.gov
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