Any tips or tricks for making a great steak? Imma throw a few on the new weber barbie tonight.
what is your favorite cut?
for your troubles
what is your favorite cut?
for your troubles
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Steak
- Thread starter WindowLicker
- Start date
Ribeye or any kind of waygu
Reverse Sear, bring to temp in oven or on grill, finish in cast iron with butter and herbs
The other way around is good as well
Reverse Sear, bring to temp in oven or on grill, finish in cast iron with butter and herbs
The other way around is good as well
Rib eye, no question. Look for one with a larger marbled cap, the part that wraps around the edge.
Dry the steak. Kosher salt and black pepper. Throw on a hot grill. Rotate 30 degrees after 3-4 minutes and cook for another 3-4 minutes (depending on grill temp). Dry before flipping (especially if on a pan) and repeat. Only use the lid if it's 2"+. Shoot for medium rare, unless you're a cretin.
Let it rest for 5 minutes. Slice into 1/2" slices across the grain, something about that really opens up the flavor.
A cast iron grill pan (with ridges) is the jam if you are cooking indoors. You can get diamond grill marks on both sides
Dry the steak. Kosher salt and black pepper. Throw on a hot grill. Rotate 30 degrees after 3-4 minutes and cook for another 3-4 minutes (depending on grill temp). Dry before flipping (especially if on a pan) and repeat. Only use the lid if it's 2"+. Shoot for medium rare, unless you're a cretin.
Let it rest for 5 minutes. Slice into 1/2" slices across the grain, something about that really opens up the flavor.
A cast iron grill pan (with ridges) is the jam if you are cooking indoors. You can get diamond grill marks on both sides
Not sure but how ever they do it at Sizzler. A1 sauce is a must.
Ever try this one? I quite like it.
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Ribeye
Seared in cast iron, finished in pan in a 450 degree oven.
Salt and Peppa. Dats it.
Seared in cast iron, finished in pan in a 450 degree oven.
Salt and Peppa. Dats it.
Yep, I use just a little olive oil and salt & pepper. A good quality steak doesn't require anything else.
Over the camp fire.
how many liters of steak do you guys recommend someone who is 5'2" 195 lbs should eat? also, what degree are you setting your hash marks when searing? More acute or obtuse? how far from the edges?
Mods, please move this to the culinary forum.
Mods, please move this to the culinary forum.
speaking of campfires I've grown quite fond of campfire steaks straight on the dirty ass **** and alcohol soaked campground grill grates.
basically what grape said.
I get huge ribeyes and salt the fuck out of them for at least an hour.
meanwhile my cast iron is getting hotter than a hooker in church.
seqr them them nicely and thenfinish in the oven
sometimes I make a pan sauce with red wine and whatever else I have on hand.
easiest date night dinner ever
I get huge ribeyes and salt the fuck out of them for at least an hour.
meanwhile my cast iron is getting hotter than a hooker in church.
seqr them them nicely and thenfinish in the oven
sometimes I make a pan sauce with red wine and whatever else I have on hand.
easiest date night dinner ever
.17 L
45 degree angle. Too obtuse and it affects my next morning poop.
self grilled with seasoning made for the cut of meat
like I've been doing since 74'
Was hoping this was an update on former erBBer Steak.
Am fan of allowing cuts of animal meat to get up to at least room temperature before cooking/roasting/BBQing/grilling.
Quality of the cut makes a difference too.
Preparation thereof.....so many paths to go down, tough for me to argue which is best.
A portion of well-made deliciously fermented malbecs helps but is not required.
Quality of the cut makes a difference too.
Preparation thereof.....so many paths to go down, tough for me to argue which is best.
A portion of well-made deliciously fermented malbecs helps but is not required.