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Steaks

Discussion in 'Beer & Food' started by jdcamb, Aug 18, 2016.

  1. jdcamb

    jdcamb Tool Time!

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    Summertime means Steaks cooked on the Charcoal Grill. Steamers and Corn on the Cob also. I like just Salt and Pepper on mine. Usually a NY Strip. The Kitchen I worked for the Chef would take a strip steak and coat it with Mustard and Garlic from a Jar, after letting it sit in the fridge for 2 days. Sear it in a pan with butter quick and then finish on a Charcoal grill. Let it sit before cutting it up. As longs as you can withstand....
     
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  2. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    I like a NY strip myself. I don't put any seasoning on it at all, though.

    But yeah... corn on the cob. 'Tis the season. :drool:
     
  3. 4130biker

    4130biker PM me about Tantrum Cycles!

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    Corn on the cob is one of my favorite foods. Such a treat
     
  4. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Olathe is in season currently. Holy shit is that stuff good.
     
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  5. junkyard

    junkyard You might feel a little prick.

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    Corn on the cob is amazing. I'm partial to ribeye steaks. The women I call my wife makes a marrinade with red wine, soy sauce, garlic and some other shit. I flip it a lot off heat while putting the fluid on. Tomatoes on the grill are rad. I'm into asparagus lately, foil butter and a little water.
     
  6. Westy

    Westy the teste

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    No seasoning?

    Salt or GTFO.
     
  7. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    I don't put anything on my corn either...
     
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  8. Westy

    Westy the teste

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    Seriously, no salt?

    No fucking salt?
     
  9. junkyard

    junkyard You might feel a little prick.

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    Mayonnaise on corn!!! So this one time I came home drunk from the bar. I spent my dinner money on beer. Anyway the only thing I had was corn. Frozen corn. So I heated up the whole bag and put some salt and butter on it. I turned on the tv and started eating. When I put the spoon in my mouth and there was no more corn I thought to myself "this was a mistake". Luckily it wasn't my job interview the next day, I was waiting in the car when it hit me. Well I've never felt so clean.
     
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  10. rideit

    rideit Bob the Builder

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    All good monkey threads turn to the subject of poops, it seems.
     
  11. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Yah. Good corn doesn't require salt.
     
  12. Adventurous

    Adventurous Starshine Bro

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    Good corn doesn't require salt. Butter however, makes all corn, regardless of quality, better.
     
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  13. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Eh. I love me some butter... but not on my corn.

    Call me weird - it's probably a fair cop.
     
  14. Kevin

    Kevin Turbo Monkey

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    A good steak doesnt need anything, not even salt.
    If anyone ever goes to Argentina do yourself a favor and order the Bife de Chorizo at any bbq restaurant or "asado".

    If you even think about ordering it anything but "bloody as hell" you dont even fucking deserve this meat and you should go back to eating carrots you fucking sissy. :panic:
     
  15. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    :stupid:

    My BIL wants his steaks cooked medium-well. I always tell him that I don't have any shitty cuts of steak with which to do that. :D
     
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  16. rockofullr

    rockofullr confused

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    Rib eye motherfuckers
     
  17. Nick

    Nick My name is Nick

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    I do love me a nice ribeye. :drool:

    I recently cooked a nice thick NY Strip in a hot pan in the house, pinch of salt and 3 min per side = perfect.
     
  18. johnbryanpeters

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    Pepper yes, salt no.
     
  19. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Costco thick? Was it warmed to room temperature prior to cooking?
     
  20. Nick

    Nick My name is Nick

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    I don't know what 'costco thick' means, but it was about 1.5" and 14oz, and though not room temp it was out for 30-40 minutes. What does letting it warm up do?
     
  21. jdcamb

    jdcamb Tool Time!

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    Bavette cut. Try it sometime. Delicious and cheap.
     
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  22. 4130biker

    4130biker PM me about Tantrum Cycles!

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    I'll have to try some of these suggestions!
    Ribeye is my favorite because I can make a mean one with some basics- salt/pepper, on counter for an hour, blast the gas grill for a thirty minute warmup on high, then about 3min per side. :drool:
     
  23. jdcamb

    jdcamb Tool Time!

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    Gorgonzola and Portobella mushrooms with melted butter. Unsalted.... Chopped Giardiniera and red onions...
     
  24. Adventurous

    Adventurous Starshine Bro

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    Helps to prevent the undesirable affects of temperature shock when you toss it into the pan. As I've seen it explained, if you toss meat straight out of the fridge into a pan the fibers will contract tightly upon contact and as a result you end up with a less tender piece of meat. Let it warm up for a bit beforehand and they won't contract like that during cooking which in turn allows the meat to remain tender and more willing to let juices and liquid remain.

    Anecdotal evidence suggests there is merit to this theory, and from what I recall Cooks Illustrated has demonstrated such. According to them, the perfect way to cook a steak was to give it some time beforehand in the oven at low temperature to allow the center of the meat to heat up. That way when you throw it into the pan to sear you don't end up overcooking the exterior trying to get heat into the interior. I will employ this method with thicker cuts and can attest to it producing a very delicious, medium rare steak.
     
  25. kazlx

    kazlx Patches O'Houlihan

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    I'm partial to rib eye or a new york. A little kosher salt and fresh ground pepper. Sear in a raging hot cast iron pan and finish in the oven. I let all my steaks warm to room temperature before cooking.

    Have to admit, cooking them sous vide has been pretty tasty lately.
     
  26. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    "Costco thick" is 2" minimum for NY strip. They take a wee bit longer than a 3 min per side for med-rare...
     
  27. junkyard

    junkyard You might feel a little prick.

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    I cook them off to the side of my coals, just a little right over the coals to get some grill marks. My reason for this method is simple. My bbq is by my old west saloon/bongshed/wackshack. So I drink some beer and listen to music, a little time away from the family. So I take my time and cook them things slow. They come out melt in your mouth tender. Sometimes the kid does hang out with me and the dogs and that's cool too. Sometimes we eat in the saloon. It's like a dinner out.
     
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