Posted on 07/20/2020 3:04:42 PM PDT by neverevergiveup
Sorry for the vanity post, but I have a day off tomorrow (first in awhile) and was thinking about grilling steaks. Would love to hear from FReepers about their favorites. Porterhouse? Filet? Sirloin/sirloin tips? Ribeye? Marinated? Rubbed?
I'll grill a rib eye if it's all they have, but I prefer the texture of the strip steak.
However...
I have a Traeger wood pellet grill, not a charcoal or propane grill. This means the steak is not on direct heat. The Traeger is more like a convection oven with a fan blowing the heat from a firepot that gets the wood pellets dropped into it. To compensate, I use special grill grates (from www.grillgrate.com) that collect the heat and char the steak.
The Traeger is good for smoking and grilling, so when I smoke I like to use a tri-tip, or even an eye round (if it's been salted overnight). The eye round will tenderize from the salting and the low temperatures that smoking needs.
-PJ
Prime Porterhouse.
L
It’s easy. Equal parts soy, Worcestershire, and honey.(1/4 to 1/2 cup) yellow onion sliced, salt and pepper, 4 or more garlic cloves sliced, sliced ginger root, 2 tablespoons olive oil, and sliced hot peppers. I like to put in a couple of habanero and jalapeno in there. Marinate at least 6 hours, but Ive done a lot longer with no problem.
No matter what cut you decide on, do this. It really works.
“Steak Recipe:Turning Cheap “Choice” Steak into Gucci “Prime” Steak
https://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
As for the steak. I prefer a ribeye flash seared in a cast iron pan. Cook till desired doneness. Let it sit for a few minutes then slice very thin. Ribeyes are great on the grill too. I just like the better heat control and distribution you get with a cast iron pan.
I’ve done your method but I put the steak right on the coals. ..called primitive grilling. ...just let the steak rest and brush off any coal ash...... Good stuff. Saw it on PBS Steve Riechlin show
I only recently discovered how good they can be. Cooked right they are very tasty.
*** Oh, I’m a T-Bone fan big time. It just got a bit too big for me... ***
My gunsmith bet me I couldn’t eat a 64oz Porterhouse. He lost.
Sous Vide
Prime sirloin strip steak(3/4”) with a 4 part salt 2 part garlic powder and 1 part black pepper rub cooked at 500 degrees for 5 minutes per side. Absolute heaven. People that have tasted this will buy me a steak if I’ll cook them one too.
Works for me!
I’ve had great success with the dry rub. Forms a crunchy tasty crust. ...inside. ..juicy. ... Hope your belly heals quick.
Porterhouse + Montreal Steak Rub + a pat of butter each side as it cooks on grill at high heat... a little past rare, but not quite medium rare.
I wasn’t kidding on the half beef. Are you still in MI?
Lots of beef up there for about $3.49 a lb w/ processing. Plus, there is a kill fee.
It’s a great investment for the money, and the food security.
Marinade: orange juice, cherry juice, red wine, dash of soy sauce, dash of Worcestershire.
Score each steak into three sections with two deep parallel slices, not all the way through.
Salt & pepper both sides of each steak. Flip so that the scored side faces up.
Sprinkle fresh rosemary & Italian herbs on top. Sprinkle some chopped garlic on top; rub it in.
Place steaks scored-side-down in marinade for 20 minutes.
Then flip 'em over, and marinade for another 20 minutes.
Drizzle a few drops of olive oil on top.
Drizzle a few drops of teriyaki sauce on top.
Grill for ~ five minutes on each side, depending on thickness.
Consistently delicious!
Kickin chicken? Orange peel? Really?
“We like chuckeye steaks.”
Agreed.
Best grilling meat there is.
Chuck is the way, the truth, and the light.
AND you have enough money left to buy a case of beer!
Saw a 99 lbs girl on TV eat one too.
You win. Bone in Rib Eye steak is hard to beat. Set out, salt them, cook to medium rare, let rest. Yum.
Bone in Ribeye or just a Ribeye 1.5-2 inches thick. Set out your steak(s) on counter, thoroughly salt them with sea salt and pepper, let them get to room temp. Preheat oven to 500, get Cast Iron skillet on a high burner, 2 tsp olive oil. When hot and just barely smoking put steak on skillet. Sear for 2 mins per side. Slide in oven for 5 mins. Pull out and let sit on plate 5 mins to finish cooking
Bell is on my end of town. Is Butcher Bobs near Arrowhead Mall? I will be near there for a hearing aid appointment on Thursday.
NY strip refers to the shape of the steak cut not its origin.
Most NY strip steaks are roughly in the shape of New York state.
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