Grilling steaks tonight......marinade idea's?
- Thread starter The one and only ACE
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Nice 1 1/2 inch to 2 inch thick bone in ribeye is the only correct answer.
Nothing wrong with that method, but I love the taste and smell of a steak cooked over lump charcoal with a couple chunks of oak thrown into the fire. For really thick steaks I sear them and then finish them indirect.
This is correct. Anyone who doesn't accept the ribeye as the premier cut is to be regarded with suspicion. I'm not even sure why this is a question. Bone in? Better yet.
I've been grilling a lot of New York Strip lately. A bit less fatty than the ribeye yet still well marbled.
I have 4 in my refrigerator right now. I was in no mood to do anything pleasing for the family last night and tonight is bowling night so they'll have to wait until tomorrow.
I've recently tried a boiling technique that....when done at first seems absolutely disgusting. The steak is grey and it smells like it was in the microwave under the defrost setting too long.
However, after you boil it (I should say lightly boil it...around 140 degrees which is around 2 on your burner) for 40 minutes....throw your basic seasonings on it (mine is a dash of salt, pepper, wee willy's dry rub and olive oil) and then sear all sides in a hot iron skillet and.....holy balls on a donkey! It's the best, most tinder and flavorful home cooked steak you can make. You should try it at least once.
The key to boiling is to place the steak into a plastic ziploc bag so the meat doesn't actually soak up the water. Then leave the top of the bag open, hanging over the side of the pot.
However, after you boil it (I should say lightly boil it...around 140 degrees which is around 2 on your burner) for 40 minutes....throw your basic seasonings on it (mine is a dash of salt, pepper, wee willy's dry rub and olive oil) and then sear all sides in a hot iron skillet and.....holy balls on a donkey! It's the best, most tinder and flavorful home cooked steak you can make. You should try it at least once.
The key to boiling is to place the steak into a plastic ziploc bag so the meat doesn't actually soak up the water. Then leave the top of the bag open, hanging over the side of the pot.
I don't put them ON the steak.... I said side dish! You're getting old and losing your memory........
And I've been to Iaria's thrice......
You'll need a good bit of sugar mixed in with the soy sauce, a little ginger and garlic and some siracha. Cook it down to a syrup and THEN marinate the uncooked thinly sliced ribeye overnight. Cook it up and serve with some pickled carrots, nappa cabbage and cilantro on a roll. I'd also add some sambal oelek.
The correct answer is bone-in ribeye, of course, but I do also enjoy tri-tip now and again, when I can find it, and when I'm looking for a more affordable alternative to a ribeye.
Need to cut it against the grain, but its quite good.
Another benefit of tri-tip is its good in chili con carne. With beans, of course.
Oh yea, I was just sayin', that's the base marinade for bulgogi. Add an asian pear instead of sugar. It helps tenderize the meat. If you ever choose to make it into a sandwich or flatbread, and it's great on both as long as it's not full strength flavor, marinade the whole cut before slicing, then freeze it a bit and slice paper thin.
I don't usually marinade steaks. Just a dash of seasoning while I grill it (my steak seasoning is basically just salt and both black and white pepper). However, if you want to add a little zip, I strongly recommend just a dash of tamarind extract. It provides that tangy flavor that people like about A-1, without going through the trouble of ruining a steak by drowning it in $15 of over-priced brown ketchup.
We have a winner....NY strips with olive oil, pepper, salt and some butter. Mushrooms in butter and garlic salt on the side and red potatoes in butter and garlic salt on the side.
you high blood pressure ridden maniacs need to stop frothing at the mouth as you fat finger your keyboard and learn how to smoke a salmon or eat some god damn sushi.
Twenty years from now, we'll be lying in our beds, dying of heart disease, thinking about all the great steaks we ate, saying, "It was worth it."
You'll be lying your bed, dying of mercury poisoning, thinking about all the fish you ate, saying, "I could have had a damn steak."
#Fact
I like steak. I really do but I grew up poor monica. I wasn't afforded the luxury of a fine steak for probably my first 20+ years of my life so I don't eat it often. I probably cook a nice bone-ribeye about 2-3 times a year but that is about it.
I'm having a new smoker made and am damn excited to start cold smoking soon hopefully.
I'm having a new smoker made and am damn excited to start cold smoking soon hopefully.
When I was a kid, we went out for steak dinners twice a year. I don't remember the name of the restaurant, but it was located where Corner Pocket is now. Other than that, the only time we'd eat steak was either some really cheap crap, like cubed steak, or if a box of meat fell off Dad's truck and got damaged and the warehouse guy let him take it home (also how we ended up with a year's supply of Peeps once, or as we called them, "Icky chicks"). Once he started getting more financially secure, we'd grill steaks on a fairly regular basis during the nice months, but for most of childhood, it was a special occasion to eat beef.
What a goober you are
Mushroom and onions are on the side. I am not saying that you have to have them with each bite of steak.
Sometime, when you make your way back to Indy, cmon on down to the south side, and I will make you a steak that you will not forget. In the mean time, Vikings suck!
I'm not even a big mushroom fan, but I once ate a NY strip (dusted with tamarind, of course) smothered in about a pound of sauteed mushrooms, and it was shrooms with every bite, and it was divine.
Trolling Colts fans this week is going to be soooooooooo fun.
If you have the patience, and are willing to look around, you can find some good frank's...Koegel, Sanders, and Usinger's all make pretty good ones...they are easy to fix and kids like them. The casing is the key...they have to snap when you bite in...
I have to give a bump to my old colleagues in Perrysburg. Swig makes a variety of sausages and hot dogs, all from scratch, and all in natural casings (the kind that snap). Add the two dozen beers on tap, most of which change daily, and if you're in the Toledo area, you have to check them out.
I will make it to the south side of Indy. I'll bring the Surly Wet (coming soon again to a beverage store near me).
The nice thing about sous vide is that it really shines when you take a cheaper cut, say a choice chuck roast, and turn it into a steak that tastes that it came from a high end restaurant. Higher end steakhouses have been known to use this technique but not necessarily advertising it. Looks like that may be changing. I'm sure that wagyu cut would taste incredible.
Family friend of mine is giving me a used Traeger smoker for free. All I need to buy is the $99 thermostat.
Pretty excited. Feel free to send me some ideas.
