Posted on 02/12/2016 11:43:05 AM PST by nickcarraway
Might I add the use of a constant internal temperature probe.
I use a Maverick model HD-32 I got at home depot. Comes with a remote good for 300’. I have relied on cooking with temp for a few years now. Perfect every time. Stopped guessing
http://www.homedepot.com/p/Maverick-Digital-Remote-Thermometer-with-High-Heat-Probe-HD-32/205493998
I thought overcooked steak was called jerky. LOL
Yes, steak is overcooked if it doesn't squeal when you stick a fork in it.
Cabrito is common food out here in the Spring-lots of people have goats for lawn maintenance and milk for cheese-making-the culls get pit grilled and eaten when they are still small-good stuff...
Okay, you know how to torture the Catholics; post favorite steak recipes on a Friday during Lent. ;-)
I know, right?
No steak threads on Fridays in Lent!
Just send the steer out and I'll tear off a hunk as he runs by.
It was new to this small town Iowegian, more used to pork chops or beef steak.
There was a time when I wouln’t get near lamb chops. I’ve relented in recent times...
A good steak needs no seasoning.
A coworker used to fire up the grill at our company cookouts. Once he plunked a ribeye on my plate that I could cut with a fork. I said, “Wonderful steak! Doesn’t need anything!”
He smiled.
Then another employee walked past us with a ribeye on his plate that he had completely covered with Heinz 57 sauce.
The cook’s face darkened like an approaching storm. “Hell, these people don’t know how to eat! Not doing this anymore if that’s what they do to steak!” And he didn’t.
LOL! Sorry.
And these threads get bout as contentious as gun threads.
By far the tastiest steak is first cooked Sous Vide, then given a quick searing on both sides. Doing it that way cooks it perfectly every time, and keeps all the flavors and odor in the meat.
http://wwwseriouseats.com/2010/03/how-to-sous-vide-steak.html
(I should mention that this site was so popular that now there are several other “Sous Vide 101” sites, though none of them are as well done (pun intended)).
done both.....my special cast iron skillet carries all the goodness in its cast iron pores.The reason for NO SOAP
I disagree with using chimmichuri as the author suggests. IF I have to sauce my steak, then the steak isn’t worth eating.
A good rubbing salt and pepper, maybe garlic. Sear in cast iron or on grill and finish in the oven. I have heard that reversing that, and searing to finish works better, but have not tried it.
I also want to try sous vide steak. I have a coworker who cooks all his meat sous vide then sears it to finish. He’s also the type who has to take pictures of his food and put it on social media, and it always looks amazing.
Sous vide, followed by a fast sear in my cast iron pan, is my go-to Friday dinner. Mmmm... so easy, I can spend time on fancying up the rest of the meal.
We don’t go out for steak any more.
Salt is for the chemical reactions. It helps lock juice in. I also brine turkeys.
This method is used to get a crispy char on the outside and keeping the steak from getting to overcooked. Need to coat the steak in salt prior to putting on grill. Works great.
Here is my Texas way.
(1) 5 days In advance soak 8 large chunks of mesquite wood in water for a week. Make sure they stay submerged
(2) Also 5 days in advance marinate 1" porterhouse steaks in Italian Dressing
(3)Prepare briquet fire. Resist the urge to add meat when coals are hottest. Wait until you see a slightly dimmer glow to the briquettes.
(4) Add all the mesquite chips until it gets super smokey. Let grill get saturated with smoke
(5) Add marinated meat to grill, slap a 1/4 pat of butter, spread.
(6) Add 1 clove of finely minced garlic.
(7) Cook to desired "done-ness"
Ahhhhh....you know the secret! Bet you have people inviting themselves over to your place now :)
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