I once ordered from Omaha steaks and was very disappointed in the steaks.
I can’t even remember exactly what I ordered but it was so tough that my Daughter and I literally started laughing when we first bit into it.
On the other hand, they included a bunch of ground beef patties which were simply delicious. Also a cheap plastic cutting board which surprisingly, I have found to be really useful.
Also give them credit for refunding my full price with no problem. I don’t know for sure if I just got a bad bunch or maybe I cooked them wrong or what but the local supermarket had better steaks.
1. Spray weber grill with Pam.
2. Preheat around 350F for ten minutes.
3. Turn all three burners on high. Remove temp probe. Wait two minutes.
4. For typical flank steak or 5oz burgers, cook two and one half to three minutes per side. Rare-Med Rare.
Want to pan fry the perfect steak?
Put a little cajun seasoning on one side and some garlic powder and onion powder on the other.
With the heat on high and the pan hot, throw the steak in. Wait a couple of minutes until the steak releases from the bottom of the pan. Flip. Wait till that side releases and then turn again and reduce heat.
Now ... depending on how rare or done you like your steak, you’ll have to gauge from here. Once the steak starts releasing a but of juice, it’s rare. More juice and it’s medium rare. One there’s no more juice, it’s well done.
Salt, pepper and enjoy!
Do other people still have permission to eat steaks in this country? I can’t tell, I live in New York city under Despot Mike Bloomberg.
Do other people still have permission to eat steaks in this country? I can’t tell, I live in New York city under Despot Mike Bloomberg.
Note to all. Do not fall for Wal Mart’s commercial about their beef being good now. It’s not.
Note to all. Do not fall for Wal Mart’s commercial about their beef being good now. It’s not.
What’s with the rabbit food in that beautiful meat picture?
After seasomimg your own way pan-fry the steak for 7-10 seconds per side to seal the outer layer, keeping the juices in, then grill.
Every piece of grilled meat - filet to burger - is better if you add a pat of butter after taking it off the grill, and letting it sit for a few minutes before serving.
Does Omaha steaks also sell dog steaks for Obama?
My favorite steaks are from Harris Ranch in Coalinga, Calif. Their store is on Interstate 5 at Rte. 198. If you’re southbound, you’ll drive past the cattle that will soon be turned into steaks.
BFL
My method:
Age the steaks a week in the fridge to tenderize.
Marinate them the night before in your favorite marinade.
When ready to cook, start the grill (charcoal, of course).
Preheat a cast iron skillet with 1/4” bacon grease in the bottom to 350-400 in the oven.
Once the skillet is hot, put the steaks in for 1 minute on a side to sear.
Take them out, spice as desired, cook to desired “doneness” on the grill.
OK....grill question.
I have a Turbo Grill with 3 burners...I periodically have a problem where I only get just enough gas to run one burner. Full tank of propane...It will work just fine one day, and then when I go to fire it up later I just can’t get enough gas. I’ve replace the regulator a couple of times, and swapped tanks. What’s going on?
One more thing...once it’s on the plate, brush the top with a little melted butter. That’s what they do in the expensive steak houses, and it’s part of why their steaks look and taste so great.
We use the 3,3,3, method and the steaks come out as delicious as a high dollar steak house. I only eat filet mignons and try to get 1 1/4 to 1 1/2 inches thick. We like our steaks cooked medium rare. If you do too, preheat your oven to 425 degrees.
Let steaks get to room temperature then season both sides with a little olive oil, kosher salt and cracked black pepper. Heat iron skillet on medium high heat and gently add steaks. Use timer to cook steaks for 3 minutes on each side - then put the skillet with steaks into the oven for another 3 minutes.
Remove skillet and place filets on a plate and cover with foil for 7 to 10 minutes (letting them rest). You may want to increase the cooking time if the steaks are too rare for you, but trust me - you will never cook your filets any other way!
Depending on the thickness of the steaks, a minimum 5-to-15 minute rest after cooking will help make the steaks more juicy.
A good resource is Harold Mcgee's The Curious Cook
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