Posted on 06/16/2012 2:02:45 PM PDT by Daffynition
As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.
I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.
(Excerpt) Read more at foxnews.com ...
Yes, I know. It is an admitted character flaw.
I rub olive oil on both sides, then put some fresh ground Celtic Sea Salt and fresh ground pepper on both sides.
Then grill as usual.
I realize some experts say to not put salt or pepper on before the steak is cooked, but I like my method.
I might try one of the suggestions in this thread, putting a pat of butter on top after the steak is grilled and on the plate.
I have a variation of that method:
Pre heat oven to 450° then brush steak with garlic olive oil and then sprinkle on garlic pepper and olive oil. Place steak in hot cast iron skillet on stove with flame on high for about 3 mins for a 1/2 inch piece of meat then turn and heat other side for 3 mins.
Then place entire cast iron skillet with steak still in it into oven and bake for about 4 mins. Take it back out and place skillet on stove top with burner turned off. Place a piece of foil with a small hole punched in it over the entire steak and skillet. Wait about 5 mins then serve. Delicious!
I love this thread.
Now we need one on how to cook the perfect soft-yolk fried egg. Conceptually, this isn’t a thread-hijack. You need the same contradictions in the end - crusted outside, perfectly soft inside. I’ve had a lot more success with steaks than I’ve had with eggs. But the ultimate is to have both done perfectly, with the eggs on top of the steak, and then dip the cut steak pieces into the egg. Bliss.
The local small supermarket used to have good beef. I always wondered what grade it was as they never advertised grade.
One day I asked the butcher what grade it was and he said it was choice and came from MBPXL in Dodge City, KS. I had actually been in that plant a couple of times and didn’t think it looked all that great but apparently they turn out good steaks.
There is more info and good advice from the FReepers posting on this thread than there is in the article.
What does this mean? Well the doohickey (sp) limits the gas flow in case there is a sudden demand for gas. This can happen in a couple of ways:
1. A burner control knob was left on when you opened the propane cylinder valve (watchyoumallcallit).
2. Rapidly opening the valve can also turn on the flow control.
How to fix the problem with the flow control:
1. close the cylinder valve
2. Make sure all burner control knobs are off
3. Open the cylinder valve slowly (according to my manual about 1-2 turns) and wait 5 seconds
4. Turn on a single burner and try to relight it
Look for the marbling in the meat ,little pieces of fat , see picture (prime)
Back in the 60s my parents got taken in by one of those bait and switch, buy a side of beef for very low price then they move you up to a better grade. I think it was Wilson but not sure.
Anyway I went with them and they showed the side which was cheap and it was clearly not very good. The salesman moved them up to choice but Daddy noticed a prime side in the locker and the salesman said the prime was the same price as choice so they got the prime.
I did notice a lot of wasted meat when the butchered it and I am sure my parents got taken but I will say that was great beef.
I use a side box smoker to cook steak. Her is my technique:
Steaks are dry aged in the refrigerator 7 - 10 days in an open top Tupperware on paper towels. Turn the steaks and change the towels twice daily.
I fill the side box with hardwood charcoal (NEVER use briquettes, they are made of compressed sawdust and petroleum tar) and burn until the grate is red hot and the smoker box is a about 350 degrees.
Trim, season to taste and sear the steaks over the charcoal about 45 seconds to a minute on each side until they have a nice crust. Move the steaks to the smoker, throw some hickory chunks in the side box and smoke to an internal temp of 125 (rare) to 130 (medium rare). A meat thermometer is a must!
Let the steaks rest 5 minutes, bursh with melted butter and serve!
Clogged burners. I have to clean my Char-Broil each time I use it, otherwise dripping clog-up venturis and cut-down on burner efficiency. It’ll burn fine periodically since the adjacent burners’ heat cook-off drippings etc and free-up those clogged burners.
Works for me. Your mileage may vary.
(I miss my Weber Kettle charcoal grill, but living in a condo and using for 1-2, just it isn’t practical, especially in winter.)
Oooh. Now that sounds like a very good idea. Will definitely try it. Everything's better with butter -- just never thought of putting it on a steak.
Shallot butter is better still, especially for a seared mid-rare filet, but it works on lesser cuts just as well.
I have always thought that Wally world brined their meats to add additional shelf life. Their beef is just too red and way too salty.
Best to buy from a locally owned butcher shop that raises their own products.
Thanks for that. I have always left one burner on after I shut the tank valve to let leftover gas burn off. Makes sense to me now.
Of course you know...now I have to go try it out on a good steak or three....and then again the next day, and so on...
Totally have to agree w/ adding a pat of butter on top of the steak once it’s off grill and resting.
Best steak around here is Painted Hills beef. OMG fabulous. Have a big ol’ rib eye waiting to grill up tomorrow.
And I have to disagee w/ one of the posters who was discribing a T Bone. One side is a NY Loin Strip...the other side is actually the tenderloin. I like to buy the porter house cut...which is the first cut...and you will get a larger tenderloin and a great strip steak. I will buy a couple of big ol’ porter house steaks...on one night we have a bone in NY steak...a couple night later...tenderloin.
Lastly...however you cook it up...I do think all meat is better when it ‘rests’ a few minutes. This allows the juices to flow back out to all of the meat and makes for a very nice taste.
Oh.... you gunna get in trubblleee........
I can’t eat a pink steak. They taste like blood.
I’ll never understand why people like them.
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