Tender steak, tough spouse! You should've marinated her with some white zinfandel.
Great line, Barb. I've got to remember that one.
Steaks!
- Thread starter jframe
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Great line, Barb. I've got to remember that one.
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i too like all the recipes i see here...and use them....often times i'll cajun blacken a steak...pick your fav.cut...on an OUTSIDE burner put a cast iron pan on and get it VERY hot.....liberally sprinkle your steak with an blackening agent...put the steak into the white hot pan one minute each side then grill to medium or however you like...prudohmme makes a good blackening powder for steak and fish
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HOUSTON RICK
Member
You are in Alabama, what cut of pig is your steak? We Texans know that ya'll don't have any actual beef (or real barbecue - which, despite what you have been told, is not salty catsup on shredded pork). 
Assuming that you actually do have beef, I have found that soy sauce, A1 and red wine along with pepper and steak seasoning is a good marinade if you do not have any of the commercial rubs.
Bon Appetit!
Assuming that you actually do have beef, I have found that soy sauce, A1 and red wine along with pepper and steak seasoning is a good marinade if you do not have any of the commercial rubs.
Bon Appetit!
OP
jframe
Member
You are in Alabama, what cut of pig is your steak? We Texans know that ya'll don't have any actual beef (or real barbecue - which, despite what you have been told, is not salty catsup on shredded pork).
Assuming that you actually do have beef, I have found that soy sauce, A1 and red wine along with pepper and steak seasoning is a good marinade if you do not have any of the commercial rubs.
Bon Appetit!
Whatever made y'all think you could make barbeque out of beef??
There is nothing better than pulled PORK with down home Southern sauce spread liberally over it, and a big ole mess of hot slaw to go with it! Seriously, Houston, thanks for the seasoning tip!
Cocked & Locked
Member
Good point! BBQ in the making, Southern Style.
gunlovingirl
Member
+1.............
BruceHMX
Member
Being a long time steak nut I really like this thread. I've always thought the best steak was one cooked on the grill. However, thanks to Bob's thread I found out different last night. Here's some pic's from the Perfect Restaurant Steak method my son and I had last night.
Here they go into the hot skillet. At room temp with a little salt and pepper.
Turning after exactly 2 min's
After 2 min's on each side a big pat of real butter on top and into a 400 degree oven
Out of the oven after 5 min's. A little more than med. Next time I leave it in for 3 min's.
Sauce made from Plochman's Beer Mustard and red wine
Yeah I know I put too much sauce on it. But man is it good!!
Ed loved it as well.
These were some what cheap NY strips from the commissary. But they turned out perfect. Getting ready to finish one with some eggs for breakfast.
Take Care All
Here they go into the hot skillet. At room temp with a little salt and pepper.
Turning after exactly 2 min's
After 2 min's on each side a big pat of real butter on top and into a 400 degree oven
Out of the oven after 5 min's. A little more than med. Next time I leave it in for 3 min's.
Sauce made from Plochman's Beer Mustard and red wine
Yeah I know I put too much sauce on it. But man is it good!!
Ed loved it as well.
These were some what cheap NY strips from the commissary. But they turned out perfect. Getting ready to finish one with some eggs for breakfast.
Take Care All
Bob R
US Veteran
My only complaint about that method is the amount of smoke it generates. You really need a commercial hood to take care of it if you do it inside.
From now on I will use the grill to heat the skillet and sear the meat and then into the house to finish in the oven.
I figure my charcoal grill will get hot enough for the cast iron skillet to reach the proper temp.
bob
From now on I will use the grill to heat the skillet and sear the meat and then into the house to finish in the oven.
I figure my charcoal grill will get hot enough for the cast iron skillet to reach the proper temp.
bob
lagavulin62
Member
I'm one of those who believe that if it's a truly decent cut all you need is a little salt and crushed pepper. put on hot grill 4-5 inches from the coals and no more than 2-3 mins each side for a nice medium rare steak. adjust time according to the thickness. the worst thing you can do to a nice steak is to overcook it because that will destroy it's natural flavor.
NCTexan
US Veteran
I generally like a steak pretty plain (salt $ pepper) cooked over natural charcoal on my Big Green Egg. I learned the T-Rex method for that here on the forum, and I'm sold that it's a great formula for success.
However, I've prepared the recipe below several times and it's a great change of pace using a BGE T-Rexed steak. The link has a good step-by-step with pics. Highly recommended when you want something different.
Grilled Ribeye Steak with Onion-Blue Cheese Sauce - recipe link
However, I've prepared the recipe below several times and it's a great change of pace using a BGE T-Rexed steak. The link has a good step-by-step with pics. Highly recommended when you want something different.
Grilled Ribeye Steak with Onion-Blue Cheese Sauce - recipe link
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Spotteddog
Member
That One's definitely getting tried NC!
Thanks!
(My favorite cut. Well except for top sirloin? Ah, who am I tryin' to kid! I like everything but the hoof?)
Thanks!
(My favorite cut. Well except for top sirloin? Ah, who am I tryin' to kid! I like everything but the hoof?)
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Problem solved-
Give the filets to someone who understands and appreciates good meat.
Make them give you twice the weight in hamburger.
Orrrrrrr........ go ahead and do that to those pretty filets......be sure to top with lots of ketchup when they are done.
Just kidding ya- I HAD to say it.
OP
jframe
Member
Problem solved-
Give the filets to someone who understands and appreciates good meat.
Make them give you twice the weight in hamburger.
Orrrrrrr........ go ahead and do that to those pretty filets......be sure to top with lots of ketchup when they are done.
Just kidding ya- I HAD to say it.
Actually, I guess I had to let her have it her way, Lee. She cooked 'em. Fortunately, she took hers to work, so I didn't have to go through the pain and suffering of seeing that AWESOME cut of meat cooked in such a fashion. Mine was absolutely perfect; she always knows how to fix mine, even though she was in an extreme state of P.O. at me over something stupid that I did say.
Sebago Son
Member
Chicken Fried Patridge....
The only appliance fit to fry in is Cast Iron...
Here's my favorite fillet.... Partridge Breasts battered in egg and sweet cream, breaded in crumbs laced with fresh grated parmesan cheese, and gently turned in extra virgin olive oil seasoned with rosemary....
Wing feather and Crown Royal garnish is optional....
Drew
Ed loved it as well.
Take Care All
The only appliance fit to fry in is Cast Iron...
Here's my favorite fillet.... Partridge Breasts battered in egg and sweet cream, breaded in crumbs laced with fresh grated parmesan cheese, and gently turned in extra virgin olive oil seasoned with rosemary....
Wing feather and Crown Royal garnish is optional....
Drew
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jframe
Member
We got lucky; I got these from my Dad, who made his retirement YEARS before the current recession got a grip. I sure as heck don't go out and BUY these. Instead, I bought four pounds of chicken wings last night for HALF of what those filets cost.
Spotteddog
Member
Well,
Tonight was the night we did NCTexan's suggestion of this dish,
The Pioneer Woman Cooks - Ree Drummond
All I have to say is OMG!
It was SO rich that for the first time in 10 years I got a Xmas card from the cardiologist that did my quad bypass? Along with the yule tide greeting from the vascular surgeon, was a thank you letter from the Richter scale people @ Brandeis. They were apparently wishing to express their gratitude for the spike in my LDL's and Triglycerides, thus allowing them to calibrate their equipment.
Tonight was the night we did NCTexan's suggestion of this dish,
The Pioneer Woman Cooks - Ree Drummond
All I have to say is OMG!
It was SO rich that for the first time in 10 years I got a Xmas card from the cardiologist that did my quad bypass? Along with the yule tide greeting from the vascular surgeon, was a thank you letter from the Richter scale people @ Brandeis. They were apparently wishing to express their gratitude for the spike in my LDL's and Triglycerides, thus allowing them to calibrate their equipment.
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paper killer
Member
something in common
Looks to me we have more in common than S&W.
Looks to me we have more in common than S&W.
