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where da clutch at ?
BMW 128i Convertible E88 N52B Executive Package
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Discussion Starter #1 (Edited)
So need some tips please.

I'm feeling confident on grilling my steaks (inside on the cooker) making the jus
etc, finally got my family over on the mid-rare (with a little bit of blood) LOL

So wanna pick up my game.

anything I can do ?some basics

* Leave steak out of fridge for 30 mins / S&P rub
* Sirloin, strip, tbone with LOTS of fat and marbling
* nice and thick
* use a thermometer to check for doneness
* Sear steak
* hot pan, add oil, usually a high temp point oil
* when finishing off, add some butter and fresh garlic

Jus
* Stock cube beef or chicken / mix with 2 cups hot water to dessolve
* pour in the pan with the beef taken out to rest
* Some worcester sauce, franks hot sauce a dash
* After meat has rested pour in the juce that has come out
* Pour through a strainer into a serving dish, from the hot pan

Meat
* 2 minutes per side on hot
* Turn down and 1-2 minutes a side till it reaches temp
* Leave on a board to rest at least 10 minute
* cut across the grain


OK BEEF ME UP !
 

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The Entertainment Guru
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11,088 Posts
Ahhhh.... Cooking/Grilling, my specialty!

A good steak is really a simple order:

Great cut of meat with a fair amount of marbling.
A balanced seasoning of salt, pepper and garlic.
1.5in thickness is overall ideal.
Allow to sit at room temp for @ hour.
Pan fry over high heat or Grill over flame for @ 8min per side.
Let rest for at least 5min.

ENJOY!

This is ALL you ever need to season.
My personal favorite on ALL beef including Burgers!

 

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where da clutch at ?
BMW 128i Convertible E88 N52B Executive Package
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2,782 Posts
Discussion Starter #3
Hey M8

* Garlic salt rub ? fresh garlic ?
* an hour ! ok cool
* ok 8 minutes a side on high ? really, I'd be scared I'd burn that

(on an inside gas cooker)

txs

Ahhhh.... Cooking/Grilling, my specialty!

A good steak is really a simple order:

Great cut of meat with a fair amount of marbling.
A balanced seasoning of salt, pepper and garlic.
1.5in thickness is overall ideal.
Allow to sit at room temp for @ hour.
Pan fry over high heat or Grill over flame for @ 8min per side.
Let rest for at least 5min.

ENJOY!
 

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Nuclear engineer
02/2012 X5 35d M57Y CPO 99K miles NOKIAN WR G3 12K miles
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17,538 Posts
I think that it depends on just what you think is a good steak and what is the purpose of cooking a steak.

I think Ruth's Chris' steak cooking is about the best balance of sterilizing the surface while not cross-linking and toughening the interior. They're cooked to order at 1800°F and served on 500°F sizzling ceramic platters.

LOL. Eight minutes might do for sous-vide at 185°F.
 

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Pick a thick cut of evenly marbled ribeye, dry age it in your fridge, grill simply, and enjoy. Let the natural flavors do the talking.
 

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The Entertainment Guru
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11,088 Posts
Hey M8

* Garlic salt rub ? fresh garlic ?
* an hour ! ok cool
* ok 8 minutes a side on high ? really, I'd be scared I'd burn that

(on an inside gas cooker)

txs

Ahhhh.... Cooking/Grilling, my specialty!

A good steak is really a simple order:

Great cut of meat with a fair amount of marbling.
A balanced seasoning of salt, pepper and garlic.
1.5in thickness is overall ideal.
Allow to sit at room temp for @ hour.
Pan fry over high heat or Grill over flame for @ 8min per side.
Let rest for at least 5min.

ENJOY!
Honestly, garlic salt is just fine. Fresh garlic will burn quickly over high heat and taste bitter and yucky.
Not the highest setting, but higher than medium. Inside gas stove is good. ***x1f642;
 

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Nuclear engineer
02/2012 X5 35d M57Y CPO 99K miles NOKIAN WR G3 12K miles
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17,538 Posts
dry age it in your fridge,
You are correct about the benefits of dry aging but need to be honest about the expense. Depending on the desired end point, dry aging takes 2 to 4 weeks and loses a significant fraction of moisture weight. Dry aging tenderizes by allowing time for natural enzymes to break down the meat fibers. The flavor is concentrated as the meat dries. The surface may need to be trimmed of mold.

My mother’s sauerbraten always had to be shaved before cooking.
 

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where da clutch at ?
BMW 128i Convertible E88 N52B Executive Package
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2,782 Posts
Discussion Starter #8 (Edited)
txs guy's all duly noted,

I had read that dry aging proper , can't be done by simply sticking it in a "fridge" ... there's more to it than that. the correct/safest way to dry age needs to be at a specific temp and humidity.
and things can go wrong, I know I did try something, but the results where not great.

I'll wait till I become a seasoned veteran, don't wanna risk meat spoilage LOL

TXSTYLE: cool on the temp.... so medium high, that's kinda what temp I do.
but I'd kinda baulk at 8 minutes for that, I think I tried a few things, 4 was the longest,
I find for me 2 minutes in a searing hot pan a side and just leaving it not touching it, then turn it down with again 2 minutes a side,
and baste with butter the last couple of turns
 

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The Entertainment Guru
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11,088 Posts
txs guy's all duly noted,

I had read that dry aging proper , can't be done by simply sticking it in a "fridge" ... there's more to it than that. the correct/safest way to dry age needs to be at a specific temp and humidity.
and things can go wrong, I know I did try something, but the results where not great.

I'll wait till I become a seasoned veteran, don't wanna risk meat spoilage LOL

TXSTYLE: cool on the temp.... so medium high, that's kinda what temp I do.
but I'd kinda baulk at 8 minutes for that, I think I tried a few things, 4 was the longest,
I find for me 2 minutes in a searing hot pan a side, then turn it down with again 2 minutes a side,
and baste with butter the last couple of turns
Obviously "doneness" is opinionated. I'm a Medium Well person.
 

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Depending on the fridge, some have settings for specific drawers to set the needed temperature for dry aging. If yours can do this you can wrap the steak in a cheese cloth, change that cloth several times during the day and age it over weeks. I have done it this way. There is also a Lowe's by me (not the home store, it is a supermarket). Lowe's sells dry aged steaks for $22 lb. If anyone comes to Charleston, the best steaks are from Hall's Chophouse.


Sent from my iPhone using Bimmerfest
 

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Nuclear engineer
02/2012 X5 35d M57Y CPO 99K miles NOKIAN WR G3 12K miles
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17,538 Posts
There is also a Lowe's by me (not the home store, it is a supermarket). Lowe's sells dry aged steaks for $22 lb. If anyone comes to Charleston, the best steaks are from Hall's Chophouse.
”Wet Aged Filet Mignon Petite Cut, 8oz … $44”

Hmm, we’ll see. The price is right.
 

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Once you find a good marinate recipe you like.

There is nothing as good as cooking meat over lump coal or smoking it with a flavoring wood like Apple, Mesquite, Cedar.

We found a prepackaged Mesquite flavor marinate mix that only requires oil and vinegar added to it, then you marinate the meat for an hour or more at room temp.

That cooked in a BBQ and even better over lump coal has been impossible to resist, I get old ladies wanting seconds all the time.

For meat cuts I like to buy a whole tenderloin of beef or pork and cut the thing into 1" to 11/2" thick steaks myself to marinate.

Pretty easy and way over the top for anyone I've ever served it to.
 

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Nuclear engineer
02/2012 X5 35d M57Y CPO 99K miles NOKIAN WR G3 12K miles
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***8220;Coal,***8221; you mean like bitumen / anthracite? Or do you mean coals? I have never heard of cooking over anthracite. No wonder you need to marinate.
 

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[QUo OTE=Doug Huffman;12917899]"Coal," you mean like bitumen / anthracite? Or do you mean coals? I have never heard of cooking over anthracite. No wonder you need to marinate.[/QUOTE]

You can buy hardwood based lump coal from Lowe’s or Home Depot for this.
 

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Nuclear engineer
02/2012 X5 35d M57Y CPO 99K miles NOKIAN WR G3 12K miles
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You can buy hardwood based lump coal from Lowe***8217;s or Home Depot for this.
That would be hardwood based lump charcoal.

In English, American English certainly, and, I believe, The Queen***8217;s English, coal is a burnable sedimentary rock.
 

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Brevity= the soul of wit
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In English, American English certainly, and, I believe, The Queen's English, coal is a burnable sedimentary rock.
Perhaps. But in the context and therefore accepted lexicon of a discussion about grilling steak, it's silly to accept that the subject would be anything but charcoal. :rolleyes:

Curious: Why so purposely obtuse? Beyond your individual quest to appear smart at the obvious expense appearing amiable, what positive purpose does it serve this thread and the larger community?
 

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That would be hardwood based lump charcoal.

In English, American English certainly, and, I believe, The Queen's English, coal is a burnable sedimentary rock.
Yes your are right and I don't mind being corrected.

I dead serious however about how much better the meat tastes when cooked over good Charcoal.
 

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racer wannabe
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OP, try cooking the steak the way French do it, it’s perfect for when you don’t want to get outside to grill:

*start with room temperature ribeye
*season with kosher salt and pepper
*preheat iron skillet
*add clarified butter
*wait for the golden crust to form, flip once
*flambé the pan with cognac or brandy (optional)

This usually produces rare to medium rare, finish in the oven if you want your steak more done.
I rarely bother with finishing sauce but there are plenty recipes online if you want to try it.
 

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Omni Extaris
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OP, try cooking the steak the way French do it, it’s perfect for when you don’t want to get outside to grill:

*start with room temperature ribeye
*season with kosher salt and pepper
*preheat iron skillet
*add clarified butter
*wait for the golden crust to form, flip once
*flambé the pan with cognac or brandy (optional)

This usually produces rare to medium rare, finish in the oven if you want your steak more done.
I rarely bother with finishing sauce but there are plenty recipes online if you want to try it.
Yes.

In other matters, what do you think of the coffee roasting experience from sweetmarias?
 
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