The PERFECT Steak

[BringBackFergy]

4 minutes ago, Augie said:

One of the most common mistakes is not letting the steak get to room temperature before cooking. Please don’t make that mistake, as it will mess with your perfectly cooked meat! 

I’m with you on this. But have heard others talk about hamburgers and steaks (or brisket if you want to get a quick/fake smoke ring) putting steaks on cold or cool to avoid over cooking them. I still think room temp is best way to go. 

[Augie]

6 minutes ago, BringBackFergy said:

I’m with you on this. But have heard others talk about hamburgers and steaks (or brisket if you want to get a quick/fake smoke ring) putting steaks on cold or cool to avoid over cooking them. I still think room temp is best way to go. 

 

I will challenge anyone at a tailgate while testing their food. I’ll judge, and leave with a full belly. I’m a better judge than competitor. Have I mentioned how lazy I am? 

[TSOL]

Of course the ribeye seems to be the most popular choice here, but in my opinion a good old fashioned T bone steak cooked over a campfire of cherry, or even better, apple wood, is the best steak I have ever made.

 

No seasoning, no fancy olive, grapeseed or truffle oil, no salt or pepper. Just an open campfire with the right wood, and a steak with a bone in it is the most glorious steak I have personally ever cooked. 

 

 

[SinceThe70s]

44 minutes ago, Augie said:

One of the most common mistakes is not letting the steak get to room temperature before cooking. Please don’t make that mistake, as it will mess with your perfectly cooked meat! 

 

My wife agrees with you, I'm skeptical. Which is another way of saying that I always cook our steaks at room temperature (except when I'm hungry and she isn't paying attention).

 

But how would cooking a steak that's not at room temperature mess with it?  I remain skeptical.

[BringBackFergy]

5 minutes ago, Talkin Proud said:

Of course the ribeye seems to be the most popular choice here, but in my opinion a good old fashioned T bone steak cooked over a campfire of cherry, or even better, apple wood, is the best steak I have ever made.

 

No seasoning, no fancy olive, grapeseed or truffle oil, no salt or pepper. Just an open campfire with the right wood, and a steak with a bone in it is the most glorious steak I have personally ever cooked. 

 

 

Sounds great. On a grill/grid or in a cast iron pan over the campfire?

[TSOL]

On a grill grate. I feel like open flame is by far the best way to cook steak.

 

I've also had amazing results with a whole tenderloin over a charcoal grill, with a cover. Keeping the heat pretty low and a foil pan in the middle of the charcoal with a little water and some hardwood chips in it, that helps keep the heat down and smokes the meat slightly. Keeping the heat around 150-175° for 90 minutes or so 

[BringBackFergy]

3 minutes ago, Talkin Proud said:

On a grill grate. I feel like open flame is by far the best way to cook steak.

 

I've also had amazing results with a whole tenderloin over a charcoal grill, with a cover. Keeping the heat pretty low and a foil pan in the middle of the charcoal with a little water and some hardwood chips in it, that helps keep the heat down and smokes the meat slightly. Keeping the heat around 150-175° for 90 minutes or so 

Whole loin on the grill is something I always wanted to do. I would think the seasoned outside would create a tasty bark to enjoy with the tender inside 

[ExiledInIllinois]

On 7/17/2019 at 6:57 PM, BringBackFergy said:

“Hell of a deal” = “Paralyzed, blind, WW2 widow mistakenly left her Purple Heart husband’s charcoal grill on the side of the garage one night”. Enjoy Gugny!!!! Sleep tight. 

We can always count on you to set the record straight, square everything away!

 

LMAO!

[Augie]

11 hours ago, SinceThe70s said:

 

My wife agrees with you, I'm skeptical. Which is another way of saying that I always cook our steaks at room temperature (except when I'm hungry and she isn't paying attention).

 

But how would cooking a steak that's not at room temperature mess with it?  I remain skeptical.

 

You can have a good meal either way, but if you’re cooking the outside while the inside remains cold, it’s just more difficult to control. If you prefer a rare interior, maybe that’s a good thing for you. 

[ExiledInIllinois]

 

[Say When...]

about 3 years ago Charbroil introduced the gas2Coal line and i grabbed the middle-sized grill in the line and have never looked back.  In fact i've gone online and bought every individual part so i can frankenstein my original grill and keep it operational in this dastardly Florida weather.

 

has a charcoal pan that extends the entire surface area, I can lump up charcoal (Kingsford applewood) in 1/3 sections so i can utilize the direct/indirect heating based on my audience.  Use the gas to heat up the coals, once they start turning gray, turn the gas off and start cooking.

 

For Steak - Ribeye goes without saying; my personal favorite is a 1.5-2" Strip but i won't ever turn down a ribeye.  if i'm doing medallions i could make a tri-tip that would make weak in the knees, i guarantee it...

 

Dry rub w/ extra virgin olive oil - no wet marinade unless is flank/butt or carne asada; i prefer a spice (reaper, scotch bonnet) or cayenne for some deep (not stingy) "below your skin" heat. just enough to put a little mist on your brow.  not everyone is a spice person so in that case it's a standard chop house dry blend of salt, black pepper, tad of nutmeg, bay leaf and some lime skin shavings.  12 hours preferred, 1 day optimal, 2 days in the rub = Utopian.  take out 1-2 hours before cooking and let it sit at room temp.

 

Only way to consume a steak - rare to med-rare anything else and you're doing it wrong; char it on both sides on direct heat, then 5-8 minutes indirectly; wrap in foil and let it rest for 10 mins.

 

Steak directly on the grill, if it's thicker than your open hand cover for 50% of the cooking time.  Hamburgers on a cast iron plate in the grill, butter and salt on the cooking surface.

Edited July 19, 2019 by Say When...
typo

[boater]

On 7/16/2019 at 11:28 AM, BringBackFergy said:

* Let that mutha rest for 15 mins.

Yep!

 

I cook steaks almost exactly to this method. They come out steakhouse great.

 

I use a digital meat thermometer also. I used to have the internal temps written down for rare, medium rare, and medium, but I've lost that over the years.

 

Note: "Letting that mutha rest" for 15 minutes after baking is an absolute necessity that many people gloss over in haste. If you cut that steak without resting it, it's juices spill out all over the plate. The resting process drives the juices back toward the center of the cut--it's also a good time to prep the sides.

[plenzmd1]

14 hours ago, Talkin Proud said:

Of course the ribeye seems to be the most popular choice here, but in my opinion a good old fashioned T bone steak cooked over a campfire of cherry, or even better, apple wood, is the best steak I have ever made.

 

No seasoning, no fancy olive, grapeseed or truffle oil, no salt or pepper. Just an open campfire with the right wood, and a steak with a bone in it is the most glorious steak I have personally ever cooked. 

 

 

if ya got a fireplace, get one of these. I will not say i use a ton, but damn if ya already got a fire going, sometimes it is mucho convenient.

 

https://www.amazon.com/130-Adjustable-Surface-Cooking-20-Inch/dp/B0024NL8H0/ref=asc_df_B0024NL8H0/?tag=hyprod-20&linkCode=df0&hvadid=194884170462&hvpos=1o2&hvnetw=g&hvrand=6785629546779745473&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008464&hvtargid=pla-310752839882&psc=1 

14 hours ago, SinceThe70s said:

 

My wife agrees with you, I'm skeptical. Which is another way of saying that I always cook our steaks at room temperature (except when I'm hungry and she isn't paying attention).

 

But how would cooking a steak that's not at room temperature mess with it?  I remain skeptical.

I think i have heard some believe the temp difference of the cold steak hitting the hot grill results in the muscle fibers tensing up more, release more juices to the flame. A room temp steak maybe not so much. I will take at stab at finding out..I honestly dont know the science behind this one

 

(edit) great article on this stuff..as i mentioned upthread these guys almost always spot on

 

https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

Edited July 19, 2019 by plenzmd1

[Patrick Duffy]

Speaking of this, I made a very ***** delicious prime rib roast last night, omg was so good. Bursting with flavor, I couldn't stop eating it even though I was full. So not long after I passed out from over eating

[HereComesTheReignAgain]

2.5 inch thick  bone in ribeye. Liberally coat with Montreal steak seasoning.  Sous vide for 1.5 hours at 129 degrees. Sear in smoking hot carbon steel pan with avocado oil. Sear the edges with a map gas blowtorch. (This steak was a prime, dry aged ribeye from Eataly in NYC)

 

Edited July 19, 2019 by chknwing334

[Johnny Hammersticks]

If it’s a really nice piece of meat, I typically will go the cast iron pan route.  Olive oil, salt and ground black pepper and let sit for 30 minutes.  Put a thin coating of olive oil in the pan and crank up the heat.  Cook on both sides until the meat developes a nice crust.  Throw in a couple TBSPs of butter, a couple sprigs of rosemary, and a couple crushed cloves of garlic.  Baste with the butter for a few minutes, cook meat to M/R, take out of the pan and let it sit for 5 minutes.

 

Baked potato is a must for me.  Wash large russet potatos and coat with olive oil.  Sprinkle on salt, pepper, and garlic powder.  Poke holes with a fork on top side.  Preheat oven to 400.  Put potatos right on the top rack with a drip pan underneath.  Cook for 1 hour.  Insides cooked perfectly, and the skin is crispy like a potato chip.

 

 

[Augie]

On 7/17/2019 at 6:40 PM, stony said:

I grew up in a charcoal family.  Higher heat, better sear. I think a Weber charcoal grill is amazing. 

 

The only charcoal I saw was at Christmas.....?

 

My son’s GF’s family is a charcoal family. He’s thinking of getting a grill and he’s leaning charcoal. I think he’s looking at Kamado, or maybe he’s just dropping the hint for his birthday........

 

I wish I had room for both, but if I can only do one, my lazy butt is sticking with the natural gas I already have. 

 

 

.

Edited July 19, 2019 by Augie

[Augie]

2 hours ago, plenzmd1 said:

 

 

(edit) great article on this stuff..as i mentioned upthread these guys almost always spot on

 

https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

 

I too generally trust their info, but that’s some heresy in there! I’ve heard some pretty accomplished people argue just the opposite on much of that....so now I’m just confused.  

[sherpa]

24 minutes ago, Augie said:

 

The only charcoal I saw was at Christmas.....?

 

My son’s GF’s family is a charcoal family. He’s thinking of getting a grill and he’s leaning charcoal. I think he’s looking at Kamado, or maybe he’s just dropping the hint for his birthday........

 

 

I'm a Primo XL guy, with a DigiQ temp controller.

 

Been workin' for me for years.

[shrader]

You folks have inspired me to pick up a nice ribeye for tonight.  I'll be going the sous vide route.

[stony]

33 minutes ago, Augie said:

 

The only charcoal I saw was at Christmas.....?

 

My son’s GF’s family is a charcoal family. He’s thinking of getting a grill and he’s leaning charcoal. I think he’s looking at Kamado, or maybe he’s just dropping the hint for his birthday........

 

I wish I had room for both, but if I can only do one, my lazt butt is sticking with the propane I already have. 

Smart guy!

Akorn makes a good Kamado usually wayyy cheaper than it's competitors.  It's comparable to a Green Egg but I'm sure I'd get some push-back on that.    

[John from Riverside]

Pretty much anything ribye

 

My diabetic diet consists of pretty much meat and salad nowadays......so any kind of rib eye yes please

[Just Jack]

 

[Buffalo Barbarian]

On 7/16/2019 at 1:54 PM, stony said:

I like every preparation described above.  Summer I lean towards grill, winter time sees more cast iron.  No right/wrong way, just don't cook it past medium.  ?

 

Side note, I've hit a bit of a lucky run at Wegman's lately.  I swear some guy in the processing facility is sticking to his manager or stoned off his rocker at work.  Three times in the past 6 months or so I've gotten ~Prime in the Choice family packs.  First time it was four strips for $24.  This last time was from a 4-pack of filet I cut up to make a steak n' the grass sub.  I almost feel guilty.  

 

 

Yuuum , look at all that marbeling, fat is where the flavor is.

 

 

[Augie]

16 minutes ago, Buffalo Barbarian said:

 

Yuuum , look at all that marbeling, fat is where the flavor is.

 

 

 

I bet we have some tasty posters here!   ?

 

[Buffalo Barbarian]

5 hours ago, Augie said:

 

I bet we have some tasty posters here!   ?

 

 

Definitely, lol!

 

 

[plenzmd1]

13 hours ago, stony said:

Smart guy!

Akorn makes a good Kamado usually wayyy cheaper than it's competitors.  It's comparable to a Green Egg but I'm sure I'd get some push-back on that.    

i have had my BGE since 08...back they were the only option and ya paid up for that thing!

But lets be honest..a kamado cooker is a pretty basic design..i would never pay for the name again, and it looks like there are tons of options out there now....

 

what shocks me even more than the price of the BGE, is how gullible people are buying BGE branded accessories.. 

 

Here is the BGE dual probe thermometer for $93

 

https://www.amazon.com/Big-Green-Egg-Thermometer-ET734/dp/B00Y9FLIX0

 

 

 

And hey, lookee here, its the same one for $59!!!!

 

https://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_8?crid=1DQ9Y0H3HAKXX&keywords=maverick+thermometer&qid=1563619656&s=lawn-garden&sprefix=maverick+%2Clawngarden%2C179&sr=1-8

 

Man, people are dumb!!!!

 

 

[Rocket94]

I always like a 12-16 NY Strip on the grill medium rare with Montreal seasoning. No frills...but delicious!

[Johnny Hammersticks]

Went out for dinner with the bride last night and had a hanger steak (mid rare) with bernaise and truffle fries.  I forgot how tender and flavorful hanger steaks were.  It was incredible.  Fairly inexpensive cut of meat too!

[Nextmanup]

One thing I will add here is that I do not agree with the notion that you can only season a steak right before it goes on the grill.

 

I like to season my steaks several hours before I grill them, and then I just leave them out on the kitchen counter so they are absolutely room temperature when they hit the grill, and have been seasoning for a long time. 

 

A good, very coarse sea salt and freshly ground, course pepper will almost form a type of "skin" on the meat if it sits around long enough and this helps seal everything in on the grill.

 

I also do not believe in only flipping once.  I go back and forth several times.

 

If you want to immediately improve your steak eating results, do 2 simple things.

 

1:  Make sure the meat is 100% warm and at room temperature when it goes on the grill

 

2: Let it rest after cooking for a solid 8 minutes or so before you cut into it.  All the juices will flow back into the meat.

 

 

There are a lot of cooking advice type videos on Youtube.  Some are good, a lot are terrible.

I have found this steak grilling video to be filled with good advice.

 

 

[plenzmd1]

1 hour ago, Johnny Hammersticks said:

Went out for dinner with the bride last night and had a hanger steak (mid rare) with bernaise and truffle fries.  I forgot how tender and flavorful hanger steaks were.  It was incredible.  Fairly inexpensive cut of meat too!

they are awesome..but much like skirt steak their popularity has jacked the price i believe. Always amazes how expensive skirt steak is

[Pine Barrens Mafia]

On 7/16/2019 at 11:47 AM, Patrick_Duffy said:

For me, 1.5in thick boneless ribeye, marinated for 2 days. Cooked med rare.

 

If it's cooked right, the flavor of the steak is so good I never have to use any steak sauce. I usually cook mine perfect, got that ***** down to a science.

Only suppose to flip a steak one time on the grill so I like to sear the outside to keep the juices in.

 

Marinated. Wrong.

 

1.5 inch thick Ribeyes do NOT get marinated ever. That's a crime against a quality cut.

 

High heat natural lump charcoal, 5 minutes a side, rotating at 2.5 minutes, sprinkle sea salt to finish.

[BringBackFergy]

8 hours ago, Joe in Winslow said:

 

Marinated. Wrong.

 

1.5 inch thick Ribeyes do NOT get marinated ever. That's a crime against a quality cut.

 

High heat natural lump charcoal, 5 minutes a side, rotating at 2.5 minutes, sprinkle sea salt to finish.

It’s funny, I always dust steaks with kosher salt and coarse ground pepper before cooking. Then I inevitably put salt and pepper on the steak again when ready to eat it. So you don’t salt and pepper the steak before grilling/cooking?

[Pine Barrens Mafia]

1 minute ago, BringBackFergy said:

It’s funny, I always dust steaks with kosher salt and coarse ground pepper before cooking. Then I inevitably put salt and pepper on the steak again when ready to eat it. So you don’t salt and pepper the steak before grilling/cooking?

 

Negative. I want only enough salt to enhance the beef, not to overwhelm it. It's why I don't marinate steak. Beef on its own is fantastic.

 

[Gugny]

1 minute ago, BringBackFergy said:

It’s funny, I always dust steaks with kosher salt and coarse ground pepper before cooking. Then I inevitably put salt and pepper on the steak again when ready to eat it. So you don’t salt and pepper the steak before grilling/cooking?

 

Salt-n-Pepa ain't no marinade.

[BringBackFergy]

48 minutes ago, Gugny said:

 

Salt-n-Pepa ain't no marinade.

@Joe in Winslow is doing it ass backwards. Everyone knows you put salt and pepper on the steak BEFORE grilling/cooking it. He puts it on after. That’s like guys that dip their ribeye steak in ketchup - @ExiledInIllinois or the “Ranch dressing club” @Cripple Creek  

[Pine Barrens Mafia]

25 minutes ago, BringBackFergy said:

@Joe in Winslow is doing it ass backwards. Everyone knows you put salt and pepper on the steak BEFORE grilling/cooking it. He puts it on after. That’s like guys that dip their ribeye steak in ketchup - @ExiledInIllinois or the “Ranch dressing club” @Cripple Creek  

 

Sure, if you like oversalting things that just need the slightest seasoning, then by all means, double salt.

 

 

[RaoulDuke79]

It's so damn hot here today, I dont even want to go outside to grill. I'm going to attempt the reverse sear method today in the AC.

[OldTimeAFLGuy]

...today is flank steak marinated in a chimichurri marsala sauce, marinated lemon pepper mushrooms caps and green/red/jalapeno peppers...grand finale is roasted corn on the cob with olive oil and reggiano parmigiano....party of one though....

[BUFFALOKIE]

1 minute ago, OldTimeAFLGuy said:

...today is flank steak marinated in a chimichurri marsala sauce, marinated lemon pepper mushrooms caps and green/red/jalapeno peppers...grand finale is roasted corn on the cob with olive oil and reggiano parmigiano....party of one though....

Enjoy brother. No way would I do all that for just myself.