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?
Ribeye. NY strip steak next.
Filet, place in pyrex dish with olive oil. Turn over and base for at least 1 hour before grilling.
Charbroil grill with charcol, white hot coals and put coals down low.
Slow cook continuing to baste with olive oil. when medium done take off and let steaks rest for 5-10 min salt and pepper and cut with a fork
What marinade do you use for the flank steak?
We have stopped going out for steaks.
They hardly ever get the temp right for us, we both like rare to rare-medium at about 125DegF in the center.
We have a local butcher shop / processing locally grown beef, pork (don’t get me started on their double cut pork chops) and we get tenderloin and ribeyes. The rib eyes are 1 inch while the loins are some odd cuts and true 1.5inch rounds.
Their is really only one way to cut these best cuts...hot and fast on steel.
Use either a SS pan or a flattop.
Dry the meat with paper towel.
Let it get to room temp, at least not fridge cold.
Salt and pepper the meats.
Heat the SS pan or flat-top to 450-500DegF.
Splash olive or canola on pan to heat the oil...10secs or so.
Put the meat on the heat and do not touch it in any way for 3-4 mins...use a meat thermometer to monitor your temp as you wish.
When the center temp is at 90F...flip the meat.
Repeat your temp check.
Put the entire hot pan in your oven that you preheated to 450F...
Turn oven off and close door.
Again, leave in oven for approx same time you did on the high stove heat.
Remove from oven when center temp is 120F and rest for a few mins..check temp as needed for your desired doneness.
Remember that pan handle is in the oven and will be HOT..
This method will take a couple of practice runs to see how your meat coos the way you like it.
We get all beef flavor with just salt and pepper.
I also doe button ‘shrooms and onions in a Marsala sauce with the pan drippings...Mmmmm
G
Sounds great! But for my family, they expect their steak to be like they expect Thanksgiving Dinner to be: DON’T CHANGE ANYTHING!
Bring a TON of money with you for the Waygu Ribeye, my Costco carries Prime beef!!
I hate auto correct.
I no there their they’re etc.
Buy
Start room temp
Any steak is good
I prefer strip
Like my club
We all like our ribeyes medium in this house :)
Ribeye. Rare.
One of our sons had been a chef at one time, and he taught me how to prepare and charcoal/grill and serve Flat iron steaks. Then it became a cult item, at over $12-14$/pound at even Walmart.
So I went back to Costco Rib eye with ground black pepper and Himalayan Sea Salt as seasoning and about 3-5 minutes per side. Then wrap in foil and let it set for about 5 minutes before serving.
I dry rub small but thick tenderloin filets from Butcher Bobs up on west Bell.
I can’t eat much due to stomach surgery so I want the best.
+1
...unless I can afford the occasional porterhouse from Allenbrothers. ...which isn’t often enough
There’s always sweepsteaks but the meat cutters don’t want you to see that part.
Tender loin, salt, pepper, garlic power, resting in fridge 3 hours. Cooked low and slow over a Smokey fire, the rare side of medium rare, then flame seared to finish. (Ribeyes are good too)
*** Are there any steaks that are affordable anymore? ***
Yes, if you buy a half a beef. Hanging weight from about $3.79 to $5.00 a lb. You will get steaks, roasts, hamburger, stew meat, etc for the same by the lb price.
You da’ man!
Flat irons.
Nicely marbled ribeye can’t be beat.....but I like a bacon-wrapped tenderloin (filet) just as well. Medium-rare. I like the flavor of the NY strip, but it’s a little dry.
I’ve been thinking about yours, it sounds like it would taste like a steak that is served in Kemah, TX. Except the one in Kemah has pineapple juice also in the marinade. DELICIOUS!
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