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Steaks

jdcamb

jdcamb

Tool Time!
Feb 17, 2002
20,046
8,767
Nowhere Man!
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....
 
junkyard

junkyard

You might feel a little prick.
Sep 1, 2015
2,616
2,347
San Diego
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.
 
junkyard

junkyard

You might feel a little prick.
Sep 1, 2015
2,616
2,347
San Diego
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.
 
Kevin

Kevin

Turbo Monkey
Sep 6, 2004
4,540
1,007
In Holland sticking my finger in a dike...
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:
 
Nick

Nick

My name is Nick
Sep 21, 2001
24,894
16,452
where the trails are
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?
 
4130biker

4130biker

PM me about Tantrum Cycles!
May 24, 2007
3,884
450
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:
 
Adventurous

Adventurous

Starshine Bro
Mar 19, 2014
10,840
9,875
Crawlorado
Nick said:
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?
Click to expand...
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.
 
kazlx

kazlx

Patches O'Houlihan
Aug 7, 2006
6,985
1,958
Tustin, CA
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.
 
junkyard

junkyard

You might feel a little prick.
Sep 1, 2015
2,616
2,347
San Diego
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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