food STEAK!!

frydad4 said:
 
12142649133_476793e8f0_b.jpg

 

FD
Click to expand...
And this my friends is what STEAK is all about. Very nice :clap:



JoynersHotPeppers said:
Getting ready to grill up some Delmonico's here in the freezing cold!
 
1530306_10201191557895412_1432327553_n.jpg
Click to expand...
YUM. It's 10 degrees here with a nasty windchill of negative whatever and 5 inches of snow. Would love to fire up the grill for a nice steak but alas I'm too much of a sissy. Time to move south.
 
Thanks... A long time ago in here I believe, I mentioned I have a hell of a time getting sear marks using my charcoal grill... I'm getting the hang of it now. I want to switch out the SS grate for a CI one though. Soon.
 
Here are a couple of rib eyes I cooked up for V-day.  Dry brine, indirect heat to 115 deg. then reverse sear over hot direct heat until a nice brown and about 135 deg. internal.  Added a good dusting of fresh ground black pepper just as it came off the grill.  Cut like butter.  We split one and will be doing some steak sammiches that I call "To hell with Philly, this is a steak sandwich."
 
VR,
Harold
 
 

Attachments

  • IMG_0304.JPG
    IMG_0304.JPG
    91.6 KB · Views: 64
  • IMG_0302.JPG
    IMG_0302.JPG
    97.8 KB · Views: 70
  • IMG_0299.JPG
    IMG_0299.JPG
    107.9 KB · Views: 68
Yummers!
 
Okay, dry brining, brining works with osmosis so I had to look up wtf dry brining is... okay, it's a rub lol.
 
The Hot Pepper said:
Yummers!
 
Okay, dry brining, brining works with osmosis so I had to look up wtf dry brining is... okay, it's a rub lol.
Click to expand...
Actually, dry brining doesn't work through osmosis like wet brining does.  And it's not really a rub, it's just salt (Kosher salt is best). I suppose you could do it with a salt based rub. 
 
The way it works is the salt draws a lot of the moisture out of the meat to the surface, the moisture breaks down and dissolves the salt and is re-absorbed into the meat pulling the salt in with it.  The sodium chloride in the salt then reacts with certain protein enzymes and actually starts to break down the muscle fibers on the cellular level, thus tenderizing the meat. (I don't know if all this is true, but that's according to some food science guy who's stuff I read from time to time, I just know the steak was amazingly tender)
 
Then you just dust a fair amount of black pepper on just before pulling it from the grill.
 
I used to do all kinds of dry rubs and marinades and what not.  The steaks were pretty good, but this is now my go to method
 
Check out this web site.  http://www.amazingribs.com/recipes/beef/steakhouse_steaks.html
 
VR,
Harold
 
An Argentine who has been the American way to my country ... Fabulous! 
 
often as these dishes at TGI Fridays or The Embers-... 
 
here my steak.
 
2014-02-21%252020.24.13.jpg

 
They were purchased at market packed, so there was no option to choose thicker cut. Anyway I went fantastic.
 
2014-02-21%252020.55.07.jpg

2014-02-21%252020.55.29.jpg

 

here we had to improvise, that was no problem ... Our grill is not designed for this type of cooking, but with ingenuity anything is possible. 
Our grill is to cook with smoking in a while. Here is custom roasting large pieces of meat. But I mastered the technique and know improvise.
 
2014-02-21%252020.57.10.jpg

 
 
2014-02-21%252021.19.17.jpg

 
Accompanying mushrooms baked with roquefort and ciboullette cream.
 
2014-02-21%252021.23.23.jpg

 
Cooker point I choose

 
 
2014-02-21%252021.24.26.jpg

 
2014-02-21%252021.26.02.jpg
 
Those steaks are lookin goooood.
 
 
 
 
 
I am here today to say that last night I grilled a what would have been delcious ribeye steak.  I burned the shit out of it though, so I am not posting a picture because the laws of physics say no pic - it didn't happen
 
Therefore I have never burned a steak.
 
You did America proud! Perfect steaks and baked potato... and "mushrooms baked with roquefort and ciboullette cream" WHOA!

What steak seasoning is that? It's mouth-watering!
 
HigherThisHeat said:
Those steaks are lookin goooood.
 
 
 
 
 
I am here today to say that last night I grilled a what would have been delcious ribeye steak.  I burned the shit out of it though, so I am not posting a picture because the laws of physics say no pic - it didn't happen
 
Therefore I have never burned a steak.
Click to expand...
You have to be patient and not rush the cooking. :cheers:

Here we call flesh torn. If tests done slowly, the meat is more flavorful.


Here grilled heat of smoking, no direct heat on meat. Form of excess heat test is if you can put your hand where steak receiving heat. If you can count to 2 or 3, the heat is right.
 
Oh I was patient alright! A little too patient... AKA :drunk:
 
I completely went on about my business as if I did not have a steak sitting on the grill...
 
heh, whoops.
 
The Hot Pepper said:
You did America proud! Perfect steaks and baked potato... and "mushrooms baked with roquefort and ciboullette cream" WHOA!

What steak seasoning is that? It's mouth-watering!
Click to expand...
 
Its a Strip loin. Here named "bife de chorizo" and very common. I wish 2 inches high but only had 1 inch. Next time instead buying butcher, no more in supermarket packaging.
 
The seasoning is a mixture of 4 peppers, garlic, sea salt and mustard seeds
 
2014-02-24+15.53.00.jpg
 
You must log in or register to reply here.
Back
Top