View Full Version : Steak
What's your favorite cut, and how do you like it cooked?
Saturday I went to the Piggly Wiggly in Chipley and the butcher cut me a couple of T-bones, 2 1/2 inches thick. Cooked 'em very rare. They fed 4 people.
Normally I would get porterhouse, but our guests like T-bones.
I like the strip or the fillet :licklips:
unclehobart
12/11/06, 07:52pm
What she said.
A full inch to inch and a half thick. Fire up the grill as hot as it will go. Drop the steaks on there and slap the lid down. No matter how much smoke and fire you see... do... not.. touch... them... for at least a full four minutes. Flip and repeat. A nicely seared and fairly rare piece of meat is left behind. Let rest for 5 minutes on a warm plate. Leave it on for up to 7 minutes a side for those that like it wasted and dry.
unclehobart
12/11/06, 07:53pm
You have some serious cold spots on that grill, Shark. One edge is crispy while the other seems barely kissed by heat.
I like the strip or the fillet :licklips:
Mmmm, yeah - a NY strip, well-marbled, cooked on a red-hot cast iron skillet with cracked peppercorns. :cool:
What she said.
A full inch to inch and a half thick. Fire up the grill as hot as it will go. Drop the steaks on there and slap the lid down. No matter how much smoke and fire you see... do... not.. touch... them... for at least a full four minutes. Flip and repeat. A nicely seared and fairly rare piece of meat is left behind. Let rest for 5 minutes on a warm plate. Leave it on for up to 7 minutes a side for those that like it wasted and dry.
That sounds like a good method. Strips are good pan-fried, too - nice and crispy on the outside, still bloody inside.
You have some serious cold spots on that grill, Shark. One edge is crispy while the other seems barely kissed by heat.
Yeah, it's old and decrepit. The burners are very uneven - that's the last time I buy a grill with cast iron burners. Next one will be a Char-Broil with brass burners.
What's your favorite cut, and how do you like it cooked?
Saturday I went to the Piggly Wiggly in Chipley and the butcher cut me a couple of T-bones, 2 1/2 inches thick. Cooked 'em very rare. They fed 4 people.
Normally I would get porterhouse, but our guests like T-bones.
Oops - typo. That should be 1 1/2 inches thick.
unclehobart
12/11/06, 08:10pm
You cook those steaks lid up or lid down? If that grill is on the way out, the only real way to combat the cold spots is to get that lid soooo very hot that the radiative effect will pick up half of that slack.
You cook those steaks lid up or lid down? If that grill is on the way out, the only real way to combat the cold spots is to get that lid soooo very hot that the radiative effect will pick up half of that slack.
It doesn't have a lid, just a flat cover for when it's not in use. Home Depot had them on closeout sale, I think I paid something like $50 for it a couple of years ago. I bought it because it fits behind the bar, there's not enough room for a lid to swing up. I use heavy-duty aluminum foil to cover food cooking, which is pretty much worthless for keeping in heat. :shrug:
The Char-Broil will have to go on the patio, I reckon.
Porterhouse is my favorite cut. Yummy! I like them cooked medium, seasoned with just a little peppercorn and thats it. Sometimes I get a woody thinking about steak.
Porterhouse is my favorite cut. Yummy! I like them cooked medium, seasoned with just a little peppercorn and thats it.
Yup - porterhouse is the best of both worlds, a T-bone with a ribeye attached. :cool:
Sometimes I get a woody thinking about steak. :lol2:
Is that like getting warm and squishy thinking about shoe shopping?
SouthernN'Proud
12/11/06, 09:03pm
1. Filet mignon
2. Anything except a ribeye.
Cook it almost but not quite medium rare.
Is that like getting warm and squishy thinking about shoe shopping?
You tell us, we wouldn't know. :shrug:
1. Filet mignon
2. Anything except a ribeye.
Cook it almost but not quite medium rare.
Ribeyes too fatty for ya?
SouthernN'Proud
12/11/06, 11:14pm
Just never liked 'em. They're leaner than a NY strip usually.
Just never liked 'em. They're leaner than a NY strip usually.
Huh. I've always had the opposite experience - hard to find a NY strip with enough marbling, hard to find a ribeye that didn't have big streaks of fat in 'em. :shrug:
Gato_Solo
12/12/06, 04:12am
Ribeye, one and a half to two inches thick, marinated 24 hours in a bath of bourbon, rosemary, salt, pepper, and just a touch of thyme. Place on a charcoal fired grill, with wet pecan wood on the hot coals, for 6 minutes a side, and the lid closed. You want as much smoke as possible...:grinyes:
MrBishop
12/12/06, 09:48am
I'm not as much of a connaisseur, tho I do like a nice t-bone, med-rare. I just discovered 'charcoal' rub, which does beautiful things to the taste of the steak, although every cut looks burnt no matter how little you cook it.
Mmmm, yeah - a NY strip, well-marbled, cooked on a red-hot cast iron skillet with cracked peppercorns. :cool:
You forgot the kosher salt. Oh, and perhaps not quite red hot.
I think the part most people miss is the one unc pointed out. Leave it alone!!!! You have heat, you have meat, let it cook (but not too long).
TexasRaceLady
12/12/06, 10:24am
I like steak --- T-bone, filet, strip, ribeye
Cooked medium rare. I like mine to 'moo' when I hit it with the fork. LOL
unclehobart
12/12/06, 12:07pm
Shark, Try this next time since you don't have a lid:
Put an iron skillet on your grill and get it godawful hot. Slap a steak or two on the grill and put the skillet on top of your steak. Get that more evenly distributed heat package coming in from both sides. Just leave it there for like 5 minutes and then serve it up. It should be good and seared. One side will have deep char grooves and the other side should say LODGE... always a crowd pleaser.
As a sidebar, you could probably also just throw a few oil-tossed veggies into the pan while its on top of the steaks... sort of a little flash and smoke magic show for your friends as they come over to watch.
I like mine medium. Dara likes shoe leather. It's a challenge getting them both just right.
My mom's idea of correctly cooked was raw meat from a cow that had been frightened by fire while it was alive. :lol:
highwayman
12/12/06, 12:45pm
What's your favorite cut, and how do you like it cooked?
Saturday I went to the Piggly Wiggly in Chipley and the butcher cut me a couple of T-bones, 2 1/2 inches thick. Cooked 'em very rare. They fed 4 people.
Normally I would get porterhouse, but our guests like T-bones.
The one is damned close to being a porterhouse with all that tenderloin...
I like either a New York strip or porterhouse myself. Medium rare along with o'brian pototoes....
You cook those steaks lid up or lid down? If that grill is on the way out, the only real way to combat the cold spots is to get that lid soooo very hot that the radiative effect will pick up half of that slack.
Weber. nuff said.
Ribeye & Porthouse...a T-bone works great in a pinch.
I like mine medium. Dara likes shoe leather. It's a challenge getting them both just right.
My mom's idea of correctly cooked was raw meat from a cow that had been frightened by fire while it was alive. :lol:
LOL! That's my kinda woman!
majestyx
12/12/06, 05:01pm
Ribeye. Medium-rare please............:grinyes:
Ribeye, one and a half to two inches thick, marinated 24 hours in a bath of bourbon, rosemary, salt, pepper, and just a touch of thyme. Place on a charcoal fired grill, with wet pecan wood on the hot coals, for 6 minutes a side, and the lid closed. You want as much smoke as possible...:grinyes:
That sounds right tasty! :cool:
*clicks on "print"*
I'm not as much of a connaisseur, tho I do like a nice t-bone, med-rare. I just discovered 'charcoal' rub, which does beautiful things to the taste of the steak, although every cut looks burnt no matter how little you cook it.
Never heard of that, sounds interesting . . . what's the technique?
You forgot the kosher salt. Oh, and perhaps not quite red hot.
I think the part most people miss is the one unc pointed out. Leave it alone!!!! You have heat, you have meat, let it cook (but not too long).
I wait until it's off the grill and finished resting before applying the salt, otherwise it draws the juices out of the meat. But, yeah - kosher salt or sea salt is the way to go. :cool:
I like steak --- T-bone, filet, strip, ribeye
Cooked medium rare. I like mine to 'moo' when I hit it with the fork. LOL
Heh - do ya have to chase it around the plate and sneak up on it? :D
Shark, Try this next time since you don't have a lid:
Put an iron skillet on your grill and get it godawful hot. Slap a steak or two on the grill and put the skillet on top of your steak. Get that more evenly distributed heat package coming in from both sides. Just leave it there for like 5 minutes and then serve it up. It should be good and seared. One side will have deep char grooves and the other side should say LODGE... always a crowd pleaser.
As a sidebar, you could probably also just throw a few oil-tossed veggies into the pan while its on top of the steaks... sort of a little flash and smoke magic show for your friends as they come over to watch.
That is a brilliant idea, Unc. I have a ginourmous Lodge pan that would be perfect. Thanks for the tip! :cool:
Hey Sharky? Not that I mind the way you are doing it or anything but may I point out the new multi-quote feature next to the old quote feature?....You simply click on this icon in all the posts you wish to quote and then hit post reply and they're all in there.
Hey Sharky? Not that I mind the way you are doing it or anything but may I point out the new multi-quote feature next to the old quote feature?....You simply click on this icon in all the posts you wish to quote and then hit post reply and they're all in there.
Is that what that does? :blush:
How about that . . . I could have at least C&P'd all the quotes into one post, huh? I'll use that feature next time. :nerd:
I was so excited when I discovered it sitting there...you would have thought it was a cure for cancer or something :D
TexasRaceLady
12/12/06, 08:49pm
Heh - do ya have to chase it around the plate and sneak up on it? :D
You bet, shark. The excitement of the chase whets the appetite.
heheh
I'm curious though, is there such a thing as too hot?
Because one time, I was making burgers, and the outsides were just right, but the insides were below room temperature. I used about four times the normal amount of charcoal. It was snowing and zero degrees out, so I made a ridiculously large fire. I think it was overkill.
Can't find the thread, tho. It was deffo one hot mofo. I remember checking on it after eight hours and the fucker was still hot. I had to avoid getting my hands directly over the grill, because it was painfully hot.
I'm curious though, is there such a thing as too hot?
Because one time, I was making burgers, and the outsides were just right, but the insides were below room temperature. I used about four times the normal amount of charcoal. It was snowing and zero degrees out, so I made a ridiculously large fire. I think it was overkill.
Can't find the thread, tho. It was deffo one hot mofo. I remember checking on it after eight hours and the fucker was still hot. I had to avoid getting my hands directly over the grill, because it was painfully hot.
Yep, sounds like that's what happened. The outsides cooked before the heat had time to penetrate to the inside of the patties. Try using less charcoal and pushing the coals over to one side after they have turned red. Then you can cook the patties off to the side with the lid on before removing the lid and moving them to directly over the fire to finish with a nice flame-broil.
Cooking with charcoal is tricky and takes a LOT of practice to master the art.
I'm working on it. It's kind of a family art thing. Passed down from generation to generation. I'm still rather an amateur, only been doing it since '00 or so.
Gato_Solo
12/13/06, 12:14am
Yep, sounds like that's what happened. The outsides cooked before the heat had time to penetrate to the inside of the patties. Try using less charcoal and pushing the coals over to one side after they have turned red. Then you can cook the patties off to the side with the lid on before removing the lid and moving them to directly over the fire to finish with a nice flame-broil.
Cooking with charcoal is tricky and takes a LOT of practice to master the art.
WhatchootalkinaboutWillis? I've always been better with charcoal and flame than over a stove. :shrug: I never burned anything on a grill, but I can atest to at least six times I've set off the smoke detector in the kitchen...:mope:
I'm curious though, is there such a thing as too hot?
Because one time, I was making burgers, and the outsides were just right, but the insides were below room temperature. I used about four times the normal amount of charcoal. It was snowing and zero degrees out, so I made a ridiculously large fire. I think it was overkill.
Can't find the thread, tho. It was deffo one hot mofo. I remember checking on it after eight hours and the fucker was still hot. I had to avoid getting my hands directly over the grill, because it was painfully hot.
Make your fire, as normal. Just be prepared to keep feeding charcoal (at the grill makers recommended rate) for a longer period of time.
Professur
12/13/06, 11:13am
T-bone, a la Joan of Arc.
highwayman
12/13/06, 01:10pm
T-bone, a la Joan of Arc.
For some reason I pictured you as a vegan....
:bolt:
Professur
12/13/06, 01:13pm
Closest I come to that description was the time I ate out a vegetarian.
highwayman
12/13/06, 01:16pm
Closest I come to that description was the time I ate out a vegetarian.
LOL...Hope she was worth the effort...
Professur
12/13/06, 01:18pm
Oh yeah.
SouthernN'Proud
6/15/07, 03:11pm
*bump*
Doing the Father's day cookout thang this weekend. Grillin up some taters, chicken, and steaks.
Chicken is already marinating nicely thankyouverymuch. Boneless skinless breast in Italian dressing and some additional spices that if I divulge them I'd have to kill you. The steaks will be a bit of a challenge though. New grill, so I ain't intimately familiar with how it behaves just yet. One steak will be actively bloody and still trying to escape (AllEars'), mine will be precisely 22 seconds short of medium rare, another is to be medium or just a tad under, and the other is to be medium well but not too dry, if such exists. Can't marinade because everybody has aversion to at least one of my 10 secret ingredients, and each one is a different aversion. Top it all off with some fried corn and a mystery dessert and it might just do.
paul_valaru
6/15/07, 03:33pm
man i haven't had a steak since....last night (I love BBQ season)
Professur
6/15/07, 03:44pm
how did the radish eater take that?
Losing the kitchen for 5-6 weeks come Monday. I imagine we'll be grilling lots.
Chicken is already marinating nicely thankyouverymuch. Boneless skinless breast in Italian dressing and some additional spices that if I divulge them I'd have to kill you.
Do we have the same secret recipe?
New grill, so I ain't intimately familiar with how it behaves just yet.
Might be a good idea to break it in first by cooking something fatty like hamburgers to get the briquettes soaked with grease, so there will be some smoke to flavor the steaks. :licklips:
It will also give you a chance to see how the burners behave on different settings - it's a hell of a lot cheaper to incinerate burgers than steaks. :cool:
But you probably already knew all that. :toast:
SouthernN'Proud
6/15/07, 10:07pm
I've run a batch-o-burgers across it, and some cheap-o stealks. Kinda windy both times though, making it harder to see if it hotspots.
Can't marinade because everybody has aversion to at least one of my 10 secret ingredients, and each one is a different aversion.
Tell 'em to eat it or go hungry...
BOW BOW BOW
This is like a pr0no thread for carnivores.
I haven’t eaten red meat in days and days
time to fire up the grill!
Days & days without meat makes Jack (alright Gonzo) a hungry boy
*bump*
Doing the Father's day cookout thang this weekend. Grillin up some taters, chicken, and steaks.
Chicken is already marinating nicely thankyouverymuch. Boneless skinless breast in Italian dressing and some additional spices that if I divulge them I'd have to kill you. The steaks will be a bit of a challenge though. New grill, so I ain't intimately familiar with how it behaves just yet. One steak will be actively bloody and still trying to escape (AllEars'), mine will be precisely 22 seconds short of medium rare, another is to be medium or just a tad under, and the other is to be medium well but not too dry, if such exists. Can't marinade because everybody has aversion to at least one of my 10 secret ingredients, and each one is a different aversion. Top it all off with some fried corn and a mystery dessert and it might just do.
How did the steaks turn out? :eh:
didn't you hear? Tennessee is on fire.
didn't you hear? Tennessee is on fire.
:eek5:
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