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VprHis

Get off my lawn, you hooligans!
Allright, folks. Since it's the offseason, and we're strapped for football talk. How bout something almost as important. Who are the steakmasters around here, and how do you do it?

I usually use a bit of tenderizer (damn cheap steaks), and a rub with some salt, chili and cayenne peppers, some garlic, bit of mint and mustard, and a touch of sugar (gives it a good brown). Works out OK until I overdo on the cayenne, and the wife gets pissed.

Also seems to work well for me to sear them on the grill and (depending on the thickness) let them finish cooking in the oven at relatively low temp).

I'm sure there's dozens of better methods out there... so.. whatcha got?
 

Hubbard

Administrator's
Staff member
Bookie
VprHis said:
Allright, folks. Since it's the offseason, and we're strapped for football talk. How bout something almost as important. Who are the steakmasters around here, and how do you do it?

I usually use a bit of tenderizer (damn cheap steaks), and a rub with some salt, chili and cayenne peppers, some garlic, bit of mint and mustard, and a touch of sugar (gives it a good brown). Works out OK until I overdo on the cayenne, and the wife gets pissed.

Also seems to work well for me to sear them on the grill and (depending on the thickness) let them finish cooking in the oven at relatively low temp).

I'm sure there's dozens of better methods out there... so.. whatcha got?


Never put salt on the steak before grilling. It dries it out.
 
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exhawg

Mirror Guy
Staff member

Only problem with that is that you dry age big hunks of meat not individual steaks. Unless you are dry aging something boneless most people aren't going to have the saw needed to cut it into steaks. I'll continue to buy my dry age steaks at Heinan's when they go on sell it or throw it away clearance sale. I figure that just buys me a couple extra days of aging. Those are the best steaks I've had outside of Gibson's in Chicago. Usually can get a couple nice sized steaks for $20-25.
 
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Buckeyeskickbuttocks

Z --> Z^2 + c
Staff member
Never put salt on the steak before grilling. It dries it out.
Not true. Never put salt on a steak and proceed to cook it immediately after doing so - that much is true. However, you absolutely should salt the meat and allow the brine to soak back into the meat. This process takes about 1 hour, but I usually salt in the morning (using a "dusting" of Kosher salt) and allow it to rest for several hours before grilling.

Also, if you don't know what the reverse sear is, look in to it. It's a game changer for grilling steaks. Steakhouse quality stuff, I assure you.

Finally, if you're using a marinade, you shouldn't be cooking steak at all.
 
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jwinslow

A MAN OF BETRAYED JUSTICE
Staff member
Tourney Pick'em Champ
Not true. Never put salt on a steak and proceed to cook it immediately after doing so - that much is true. However, you absolutely should salt the meat and allow the brine to soak back into the meat. This process takes about 1 hour, but I usually salt in the morning (using a "dusting" of Kosher salt) and allow it to rest for several hours before grilling.

Also, if you don't know what the reverse sear is, look in to it. It's a game changer for grilling steaks. Steakhouse quality stuff, I assure you.

Finally, if you're using a marinade, you shouldn't be cooking steak at all.
this?

 
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Nutriaitch

Retired Super Hero
I haven't had a truly great steak in a very long time.

my grandfather raised cattle when I was a kid, so we always had a freezer full of meat.

every year the family would get together to separate the meat from a fresh slaughter.

the damn near still warm steak slapped straight from the cow onto the grill with very little seasoning was freaking amazing!


if anyone is curious, that's also the best way to eat gator. right off the tail an into the grease (with a slight detour through a beer batter in between).
same with some species of saltwater fish as well.
 
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Buckeyeskickbuttocks

Z --> Z^2 + c
Staff member
Tried the reverse sear last night. Turned out great and will be my new too cold to grill cooking method. Between the dry aged steaks and the nice bottle of cab there's nothing like spending $30 on a meal that would cost well over $100 in a restaurant. Hell we spent $100 at Gibson's on a giant t-bone, 2 sides, and a couple beers.
Reverse sear works on the grill too. :wink:
 
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