In search of the best steak!
- Thread starter lilwill
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Bone-in Filet (12-16 oz, 1.5" - 2" cut), heavy doses of sea salt & fresh ground pepper of your choice both sides for 20 minutes on the counter, on-the-grill between direct heat sources at 750-800 degrees Fahrenheit with sear on med if you have it @ ~2-3 mins per side depending on your desired center temp. Rest for 5-8 mins, top with properly prepared high-quality Foie gras and moderate amount of shrooms of your choice (<-- consider Oyster). If you can home grill at a higher temp and/or vertically with short duration (e.g. "blast it") even better. Pair it with minimal sides and a good vintage Caymus Cab.
Alternate: Similar to above only a 24-32 oz Porterhouse, no Foie gras, no shrooms, and pair with a high-quality beer of choice.
Alternate: Similar to above only a 24-32 oz Porterhouse, no Foie gras, no shrooms, and pair with a high-quality beer of choice.
How do you grill fast on charcoal? I haven't had much luck with that..? It se me like it cooks too slow.
Nice details...
I had to google some of your ingredients.
One question: What is your best source....how are you getting those temps?
I had to google some of your ingredients.
One question: What is your best source....how are you getting those temps?
Have you used this method? How does it obtain the charred look and texture while being cooked in a bag?
aa.allen
New member
Sprinkle some Country Bob's season salt and grill over mesquite you can't go wrong it's that simple.
When I do Skirt steak for fajitas I marinade in Lawrys Smoke House marinade with chopped bell peppers and onions at least overnight. I prefer 18-24 hours but it doesn't always happen with life's events. Then grill over mesquite while the bell peppers and onions cook in tin foil separately.
When I do Skirt steak for fajitas I marinade in Lawrys Smoke House marinade with chopped bell peppers and onions at least overnight. I prefer 18-24 hours but it doesn't always happen with life's events. Then grill over mesquite while the bell peppers and onions cook in tin foil separately.
mrblah
Senior Member
Yeah, I do it all the time. You pan sear it after your done cooking it in the bag. I think chef steps on youtube does a great job on explaining how to do it.
I've never screwed up cooking meat this way, from steaks to lamb chops, to chicken, to salmon.
Only con is that it isnt fast.
GangsterOfLove
New member
I posted this in the BBQ/Smoking meat thread, but rather than link to that thread I'll just repost it here. It's become my go to method for steak and pork.
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I've been messing with reverse searing and such. I've always wondered how places like Ruth's Chris got 3" thick "baseball cut" steaks cooked so perfectly even and now I know.
Ran across this on the 'net and it was just goofy enough to try.
Bust out your lunchbox:
Season some steaks:
Boil some water (use a bigger pan - I needed more water than this):
Put steaks in Ziplock bags and put them in the lunchbox. Add hot tap water:
Add boiling water until you get the internal finish temperature you are shooting for. Close lunchbox.
Wait one hour, adding boiling water as need to hold the temp:
Enjoy an adult beverage to help pass the time:
Preheat grill to "incinerate" :
Sear each side for 1 minute. This is how they came out - perfect!
I think I want a sous vide gadget for Christmas.
*************************
I've been messing with reverse searing and such. I've always wondered how places like Ruth's Chris got 3" thick "baseball cut" steaks cooked so perfectly even and now I know.
Ran across this on the 'net and it was just goofy enough to try.
Bust out your lunchbox:
Season some steaks:
Boil some water (use a bigger pan - I needed more water than this):
Put steaks in Ziplock bags and put them in the lunchbox. Add hot tap water:
Add boiling water until you get the internal finish temperature you are shooting for. Close lunchbox.
Wait one hour, adding boiling water as need to hold the temp:
Enjoy an adult beverage to help pass the time:
Preheat grill to "incinerate" :
Sear each side for 1 minute. This is how they came out - perfect!
I think I want a sous vide gadget for Christmas.
I use a Weber Genesis 3-burner with a Sear, propane fuel and bore-out the stock burners a little bit (<-- don't go nuts with that). I hit ~high 700's to 800F easily and consistently but does depend a on atmospheric conditions (and I'm at a tad of altitude).
Beef? A retired butcher from the Dakotas sources from a family in Iowa mostly, sometimes out of SD, couple of decent ranches here in CO and if I need to, Marczyk's is a market here in metro Denver that puts up some decent cuts.
Learned the vertical deal from a killer steakhouse in Milwaukee decades ago.
BettysNephew
New member
You can cook it over a charcoal starter chimney (Alton Brown) or do it the old fashioned way, caveman style right on the coals. You do need to get either type with all the coals totally covered with ash before landing the meat. The caveman style works better than you would imagine.
PS if doing either way, do not use lighter fluid on the coals and I recommend lump charcoal as there are no extra ingredients just pure carbonized wood.
mrblah
Senior Member
DOEEEIIIT!!!! A sous vid cooker is one of the best kitchen appliances I have ever purchased.
Its literally set and forget.....
I'm sure like most here, I prefer a good tofu steak and here is one of my favorites:
https://itdoesnttastelikechicken.com/crispy-breaded-tofu-steaks/
https://itdoesnttastelikechicken.com/crispy-breaded-tofu-steaks/
HammerTime
New member
Depends on what quality your beef is. My family raises beef in Missouri, so the only time in their life they've been off our land is for the short ride to the local butcher. My personal favorite is either a T-Bone or a Sirloin, around 1.5 inches thick. I like my steaks a true medium rare (not the overcooked medium well you'll get at a restaurant if you order medium rare). I like cooking with charcoal, the trick is be patient and let it get hot before you put the meat on. And if your steak was frozen, make sure it is thawed to the center. I like to keep my seasoning simple, with a light olive oil rub and a sprinkle of fresh black pepper and course sea salt on each side. The olive oil helps to get those attractive grate marks on the meat. If your steak is well marbled, you will have a juicy steak without having to soak it in oil or put lots of butter on top. Ideally, I'll give them a couple minutes, flip, couple minutes, flip and then another minute or two on the first side. When you pull them off the grill, let them sit about 5 minutes before you cut into them, as that'll help the inside keep cooking a bit without getting dry like it would if you cooked them longer. If you cook them this way, they'll be juicy, flavorful, and won't need steak sauce, BBQ, ketchup, or anything else on them. Just remember, if you want the best steak, you'll probably have to pay dearly for it. I wouldn't use this method to cook a discount steak though, because it won't have enough time to cook out the toughness.
I'd recommend finding a local farmer you can trust who will sell you a steer on the hoof and deliver it to a butcher for you. You can then have it cut just the way you want, and will get a slew of steaks as well as other cuts for about the same price per pound you'd pay for decent quality hamburger in the supermarket, and you'll know exactly where it came from.
I'd recommend finding a local farmer you can trust who will sell you a steer on the hoof and deliver it to a butcher for you. You can then have it cut just the way you want, and will get a slew of steaks as well as other cuts for about the same price per pound you'd pay for decent quality hamburger in the supermarket, and you'll know exactly where it came from.
TK-422
New member
I prefer the Santa Maria Style. Bone in Rib Eye over Red Oak and Hickory.
Salt Pepper and garlic salt.
I start with lump charcoal then add the wood chunks(Mostly Red Oak) when the charcoal is ready.
An adjustable grill makes this easier since you want the sear from the open flame then lower the grill down when the fire turns to coals to finish cooking.
In fact I haven't used the smoker or the gas grill in a couple years. I like this way better. I like it so much I just ordered this beast. We are in the process of redoing our back yard so I thought now is the time to go for it.
Salt Pepper and garlic salt.
I start with lump charcoal then add the wood chunks(Mostly Red Oak) when the charcoal is ready.
An adjustable grill makes this easier since you want the sear from the open flame then lower the grill down when the fire turns to coals to finish cooking.
In fact I haven't used the smoker or the gas grill in a couple years. I like this way better. I like it so much I just ordered this beast. We are in the process of redoing our back yard so I thought now is the time to go for it.
Babyjake16
Official Vendor
Now this is the thread ive needed in my life!
97BlackAckCL
Elite Member
I dry rub with Montreal Steak seasoning at least an hour before grilling, heat the grill to medium heat and slowly warm the steak to avoid overcooking the center. I prefer thicker steaks, 1.5 - 2" thick if I can find them. Once I get between medium rare and medium it's go time :croc:
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