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Replies: 32
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110%er [5249]
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Steak prep
May 9, 2020, 11:44 AM
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I’ve got a steak I’m looking forward to tomorrow along with some side vittles. Anyone have a good prep method they like using for their ribeye or filets?
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Orange Blooded [2420]
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Re: Steak prep
May 9, 2020, 11:49 AM
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Dales about 10-20 min with Montreal steak season on it first. Heat grill 500 put on first side for 2-3 minutes. Flip and 2-3 minutes and cut grill off. Don’t open for 3 minutes. Enjoy. Rare the 2 min. More well the 3 minutes per side.
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110%er [5249]
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You just sprinkle the season on or rub it in?***
May 9, 2020, 11:53 AM
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Orange Blooded [2420]
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Re: You just sprinkle the season on or rub it in?***
May 9, 2020, 11:56 AM
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I sprinkle and pat and flip and sprinkle and pat. Then put in freeze bag with dales. Liberal dales, but it’s salty if left to long.
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Orange Blooded [2420]
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Re: Steak prep
May 9, 2020, 12:01 PM
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I usually cook and instapot full of potatoes. Wash, stick a few time, throw in pot. A little olive oil and some salt or herb season and cook about ten minutes oh high and high pressure. Cut off and let steam stay on them until you ready to eat. Left over potatoers are great too.
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110%er [5036]
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Re: Nourish It For Satisfaction ---
May 9, 2020, 12:21 PM
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I like to poke or stab them with a knife several times first.
Season them with the rub of your choice. I like McCormick Grill Mates peppercorn and garlic or the Weber Montana Steak Seasoning.
Get a long or rectangular tupperware bowl and place plastic wrap on the inside of the bowl.
Put some worcestershire sauce and your favorite steak sauce in the same tupperware bowl. Swirl the mixture with a spoon.
Place the steaks on top of the mixture in the tupperware bowl then add a little more of the to put on top of the steak.
Take the plastic wrap....covering and sealing the meat ...the seasoning..and sauce mixtures. Then cover the same tupperware bowl with the lid or more plastic wrap and shake the bowl around for about 15 seconds.
Place the bowl in the refrigerator until tomorrow. Then pull it out at about 30 minutes before cooking so that chill can come off it. Then cook it.
The steaks should be plenty flavorable and easy to chew once cooked to your liking. Just don't burn it to a crisp......LOL.
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110%er [9903]
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Re: Nourish It For Satisfaction ---
May 9, 2020, 10:23 PM
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Don’t puncture your meat. Ever.
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110%er [9323]
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Good layer of kosher salt - rest on counter 30 mins
May 9, 2020, 12:21 PM
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Preheat oven to 350.
Steak(s) in oven on sheet pan till internal temp hits 125
Pull from oven immediately and turn gas grill on full blast
Sear steaks on highest heat possible about 2 mins per side
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110%er [9323]
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Re: Good layer of kosher salt - rest on counter 30 mins
May 9, 2020, 2:24 PM
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Hey TDr...Your mother wears combat boots
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CU Medallion [56682]
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Re: Good layer of kosher salt - rest on counter 30 mins
May 9, 2020, 4:17 PM
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Probably some sous vide bastage.
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110%er [9023]
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Re: Steak prep
May 9, 2020, 12:22 PM
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I do it with Olive earl both sides, press the Montreal Steak in, cook it the same way that the other poster described. Works awesome with 2" Filets - just cook 6 - 8 min a side depending on desired internal temp
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Orange Blooded [2532]
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Re: Steak prep
May 9, 2020, 12:27 PM
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Salt and pepper it and heat a skillet with oil until just before smoking and place the steak in 30 second seconds or so to sear the side . Turn and sear the other side and then place on the grill and cook to to your preferred of wellness. This seals the liquids in and makes for a very tasty steak. I prefer my steak with nothing other than salt and pepper. why ruin a good piece of meat?
I was having dinner in a restaurant with a friend. When the waiter brought A-1 sauce with the steak he told him to take the steak back if it needed a sauce to make eatable.
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CU Guru [1849]
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If you like steak flavor, just salt and olive oil. At the end of desired temp
May 9, 2020, 1:11 PM
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Add butter and pepper. Do not marinate unless it is London broil or the like.
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Orange Blooded [3508]
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Re: Steak prep
May 9, 2020, 1:26 PM
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If you are cooking quality filets...no need to get too fancy...just let the steak speak for itself. If you have a a cast iron skillet, look up a video on cooking filets in skillet and oven. Mix up some garlic butter (cheaper than buying). Once you master this technique for filets and other cuts of thick steaks...you’ll never use a grill for steaks again unless you just need quantity and not quality. However you cook them just make sure you take them out of the fridge about an hour before ready to cook. Allows the steak to come up to room temp and easier to cook to temp of you have folks that prefer medium.
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All-In [25871]
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Re: Steak prep
May 9, 2020, 2:12 PM
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I agree with the Montreal Steak Seasoning and Xander has spent some time in the kitchen. He is not a rookie. I just read where you could buy a cheap cut of meat, salt it, cover, and put it in the fridge for a few hours. Remove and wash off the salt and season it to you liking and grill. Says the salt will tenderize even the toughest cuts. Have not tried this method. Will stick with ribeyes.
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Orange Blooded [3508]
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Re: Steak prep
May 9, 2020, 8:43 PM
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Ive done the salt trick with a sirloin than did a reverse sear...it did come out very tender...was surprised.
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CU Guru [1849]
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Or if your wife yells at you for smoking up the kitchen ??***
May 9, 2020, 2:27 PM
[ in reply to Re: Steak prep ] |
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CU Medallion [61445]
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This is the best method.
May 12, 2020, 12:38 PM
[ in reply to Re: Steak prep ] |
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However, everyone is leaving out the most important step ... loosely cover cooked steak with aluminum foil and allow the meat to rest for at least 5 minutes for the juices in the steak to redistribute throughout the meat.
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Orange Blooded [2638]
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Do not salt it until you put it on the grill
May 9, 2020, 2:21 PM
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Salting any earlier will draw out moisture from the steak. Kosher salt and pepper is all you need.
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CU Guru [1346]
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Re: Do not salt it until you put it on the grill
May 9, 2020, 5:12 PM
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My wife and I do butcher box. Wanting to do Ribeyes for her and the kids. Best marinade for over night? Montreal Seasoning and dales? I’ve always used only Dales.
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CU Guru [1849]
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Putting dales on butcher box steaks is blasphemy!!
May 9, 2020, 7:15 PM
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Why not just get some cheap ribeyes at the grocery store if you want to marinate them? Cast iron and olive oil (salting prior is fine in my opinion). Some put butter one one side prior to putting in the cast iron and flip and spoon the butter on the cooked side till the other is done. Pepper to taste. Pretty simple for an amazing steak. For quality cuts dales will overpower the taste and cover up the meat (which I assume is why your are buying a good marbles cut online for).
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Orange Blooded [2420]
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Starter [361]
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My go to.....
May 9, 2020, 3:55 PM
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Sprinkle with soy sauce on both sides, sprinkle lemon/pepper on one side, Let sit in fridge for 2 hours
Heat grill to 500 while steaks sit at room temp for 30 minutes.
Depending on thickness, 4-6 minutes per side to perfection.
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Legend [16472]
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If I am feeling ambitious, will start by scoring in some
May 9, 2020, 5:06 PM
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very shallow cuts, close together, in both directions. Will finely chop up some garlic, and rub it into both sides, working it into the cuts. If not feeling as ambitious, will do the same without the scoring and use garlic powder.
Regardless of the above, grill it at around 400-425 or there about. Lakebabe and I both like medium rare, so I go with hotter. If someone desires med or med well, usually cook at lower temp as not to burn the outside before the center is done.
Might sprinkle pepper or another spice on the steak while it's on the grill, depending on mood.
Works well for ribeye, ny strip, or sirloin for me. Don't really do filets.
Back in my high school days when I worked at a steakhouse folks would inevitably order a well done filet. Would wrap it in aluminum foil and toss it in the deep dryer for a bit to cook it, then take it out and give it some grill time to make it look good. Worked like a champ!
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Orange Blooded [2420]
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Re: Steak prep
May 9, 2020, 5:14 PM
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This rally should be on the USC board if you think they cook steaks too
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Orange Blooded [4505]
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Re: Steak prep
May 9, 2020, 6:28 PM
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I have been using Allegro Sauce on almost all meats for 30 years. Simple to use and does not overpower the true taste of the meat.
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Varsity [235]
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Re: Steak prep
May 9, 2020, 7:11 PM
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A little garlic seasoning, salt , pepper, and coffe grounds. Coffee makes all the difference. Cook to your liking
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Orange Blooded [2877]
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Re: Steak prep
May 9, 2020, 7:32 PM
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Pat dry with paper towel
Salt, pepper, garlic powder, sugar.
sear them over butter on med/high on both sides depending on how thick they are
No prep need besides leaving out of fridge for an hour to come up to room temp before cooking
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CU Guru [1577]
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Re: Steak prep
May 9, 2020, 10:01 PM
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Cast iron pan, lots of butter, Ragin Cajun both side of steak, let sit for 5 minutes.
Cook on high heat for medium rare, slow heat for medium or well done.
Just had it tonight. Wife says I cook the best steaks.
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MVP [519]
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Re: Steak prep
May 9, 2020, 10:28 PM
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I look at those as to different meats. I love a large thick filet smoked to 120 then seared for the curst. Ribeye cant go wrong with any, butter on a cast iron or just salt pepper on a grill. Anyway meat. Its whats for dinner.
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All-In [27366]
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Lay steaks on baking pan and pour some of this
May 9, 2020, 11:02 PM
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Dale's on them. Turn them over and pour a little more.
Let sit for 20 minutes to an hour. (Put in fridge if soaking for a while.)
Then sprinkle some of the seasoning on as you cook them.
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110%er [7169]
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Re: Steak prep
May 9, 2020, 11:28 PM
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Pound your steak with the flat surface of a meat mallet. Do not beat it to a pulp! Just taps on one side then flip over and pound the other side. You are not trying to flatten the steak, you are just tenderizing it by breaking up the tissue. Example: A 1 1/2 inch steak should still be at least 1 1/4 inch to 1 1/8 inch of a steak after you've tenderized it by pounding. And don't trim the fat.
As for rub you can use store bought steak rubs of your choice. They are good and I'll use them from time to time.
Or what I usually do is search for steak rubs on google just to get an idea.
The last steak I used a homemade rub.
1 tbs fresh ground black pepper
1 tbs smoked paprika (just because I like it)
1 tbs garlic powder
1 tbs chili powder
1/2 tsp curry powder
1/4 tsp cayenne pepper (I like the heat)
Salt is anywhere from a pinch to at most 1/2 a tsp. Usually I try to use Sea Salt or Kosher salt.
I rub it all over each side of the steak and let them rest in the refrigerator until I get home from work, or overnight if it's a weekend. Of course you can just season and get them on the grill a cooking. Take them from the refrigerator at least 30 mins before cooking to get them up to room temp.
Oil the grill grate, fire it up let it get hot, put steaks down and let it cook for 5mins (Do Not touch), then flip and cook for at most another 5 minutes. I remove mine after 3 minutes for a rare cook.
Take em off to a cutting board or plate them, but let them rest for another 5 minutes minimum before cutting into them.
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Orange Blooded [3338]
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Well...
May 12, 2020, 12:24 PM
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How'd it turn out?
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Replies: 32
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