Steak

[JohnRandle]

sup, hooker? you know you mix A-1 and Ketchup, and smother it all over that sorry excuse for a steak

Yep...That's a marinade, then I slow cook it for 37 minutes per side, or until I see no blood whatsoever, then, if I can still get a fork into it, I give'er 9 more minutes.....then eat that shit bitches...

 

[beardown07]

Yep...That's a marinade, then I slow cook it for 37 minutes per side, or until I see no blood whatsoever, then, if I can still get a fork into it, I give'er 9 more minutes.....then eat that shit bitches...

lmao

 

[JohnRandle]

I try to make sure I have a couple sharp chainsaw blades to cut that tender steak.
Then, after everyone's jaws have settled back into place, I break out the dessert.

 

[beardown07]

I try to make sure I have a couple sharp chainsaw blades to cut that tender steak.
Then, after everyone's jaws have settled back into place, I break out the dessert.

Have ya tried maybe a couple of Rottweilers to tenderize it for ya?

 

[JohnRandle]

Have ya tried maybe a couple of Rottweilers to tenderize it for ya?

Good idea, maybe next time.
I'll see if the butcher can cut me a 3lb round steak for dinner over the 4th..

 

[Edisto_Tiger]

A 1" thick, 1 lb ribeye.

 

[Edisto_Tiger]

 

[RobBase]

I figure let's specify and have a thread dedicated solely to steak. What are some good marinades, what cut do you guys use, how do you prepare/cook it? I'm a novice griller but I would like to start practicing this summer.

No marinade. Good steaks don't need any of that shit. salt, pepper and a little extra virgin olive oil. Cook on high hot heat, approx 6 minutes per side, let steaks sit for 5-10 min after cooking. Perfect every time.

 

[nolehusker]

I usually only do salt and pepper, maybe some garlic powder, onion powder and seasoning salt. Let sit for an hour to come to room temperature (this is very important).

Grill instructions:
Have cup of water ready.
Heat charcoal (only real grillers use charcoal) to about 400 F
Put steaks on grill directly above charcoals. Leave for 90 seconds.
Rotate 90 degress. Leave for 90 seconds
Flip over. Leave for 90 seconds.
Rotate 90 degrees. Leave for 90 seconds.
Take off grill. Put on plate and wrap loosely with ten foil and let rest for 5 minutes.

Oven Instructions:
Preheat overn to 450 F
Heat cast iron skillet on medium high heat for 5 minutes.
Put steak skillet and leave for 2 minutes.
Flip over and leave for 2 minutes.
Throw chunk of butter on steak.
Take cast iron skillet with steak in it and put it in the oven. Leave 2 minutes.
Take out of oven.
Place on plate and loosely wrap with tin foil for 5 mintues.
While letting rest, throw some butter and chopped onions in the cast iron skillet. Cook onions until translucent. Throw in equal parts flour to butter. Let roux cook for 2 minutes. Deglaze with red wine vinegar/mango nector/some other juice. Add chicken or beef stock until desired for gravy.

 

[RoboticDreams]

I usually only do salt and pepper, maybe some garlic powder, onion powder and seasoning salt. Let sit for an hour to come to room temperature (this is very important).

Grill instructions:
Have cup of water ready.
Heat charcoal (only real grillers use charcoal) to about 400 F
Put steaks on grill directly above charcoals. Leave for 90 seconds.
Rotate 90 degress. Leave for 90 seconds
Flip over. Leave for 90 seconds.
Rotate 90 degrees. Leave for 90 seconds.
Take off grill. Put on plate and wrap loosely with ten foil and let rest for 5 minutes.

Oven Instructions:
Preheat overn to 450 F
Heat cast iron skillet on medium high heat for 5 minutes.
Put steak skillet and leave for 2 minutes.
Flip over and leave for 2 minutes.
Throw chunk of butter on steak.
Take cast iron skillet with steak in it and put it in the oven. Leave 2 minutes.
Take out of oven.
Place on plate and loosely wrap with tin foil for 5 mintues.
While letting rest, throw some butter and chopped onions in the cast iron skillet. Cook onions until translucent. Throw in equal parts flour to butter. Let roux cook for 2 minutes. Deglaze with red wine vinegar/mango nector/some other juice. Add chicken or beef stock until desired for gravy.

That sounds like some Paula Dean shit but it sounds good.

 

[mcro_rave_2001]

i like marinating my steak (filet mignon and ribeyes only) in Dale's and cooking to medium rare. I'm not a fan of steak sauce either.

 

[HuskerInSecLand]

I don't understand the Dale's craze. My son raved about it so I bought some. Shit I can make that. Just take a cup of soy sauce and add a cup of salt to it. Bam you got Dale's, that some salty shit, sauce.


Okay maybe you need two cups salt.

 

[FSUmanager]

I don't understand the Dale's craze. My son raved about it so I bought some. Shit I can make that. Just take a cup of soy sauce and add a cup of salt to it. Bam you got Dale's, that some salty shit, sauce.


Okay maybe you need two cups salt.

Don't forget the garlic and Worcestershire that you can't taste.

 

[HuskerInSecLand]

Don't forget the garlic and Worcestershire that you can't taste.

Really? Now I like both of those and use both. Worcestershire in a burger is orgasmic. Dale's though I just taste salt.

 

[mrwallace2ku]

"bone-in" Ribeye...make it a USDA prime cut...nuff said.

 

[FSUmanager]

Really? Now I like both of those and use both. Worcestershire in a burger is orgasmic. Dale's though I just taste salt.

Yep both of those are in there.

If you want a good mix for burgers try this.

80/20 beef
1 egg
Panko bread crumbs
3 TBS of Dale's
2 TBS of A1
Mix it together and make your patties.


THese come out really good. It is the only thing that I will use Dale's on.

 

[tech_iceman]

I don't think I've met a single person who wasn't an expert on cooking steaks

 

[Steelboy84]

Ribeye steak

Wash them down, then hammer them up and add Lea and Perrins with Tony Chachere's. Take some plastic ziplock bags, pour the rest of the Lea and Perrins into the bag with chopped green and white onions, celery, and bellpepper. Place steaks in, let set overnight, throw them on the grill next day, cook until well done.

 

[Edisto_Tiger]

Ribeye steak

Wash them down, then hammer them up and add Lea and Perrins with Tony Chachere's. Take some plastic ziplock bags, pour the rest of the Lea and Perrins into the bag with chopped green and white onions, celery, and bellpepper. Place steaks in, let set overnight, throw them on the grill next day, cook until well done.

 

[mrwallace2ku]

On tonite's menu...

Australian lamb chops marinated overnight in French's yellow mustard salt and pepper...cook till medium rare.

I like mine with mint apple jelly. I can eat 6 of em. To each his own form there.