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All about Steak

Discussion in 'Open Discussion (Work-safe)' started by VprHis, Feb 13, 2005.

  1. VprHis

    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?
     
  2. AkronBuckeye

    AkronBuckeye Banned

    Soak them Over-Nite in Teriyaki sauce.....

    Then It has to be done on a Grill.....
     
  3. Hubbard

    Hubbard Administrator's Staff Member Bookie


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

    Thump Hating the environment since 1994

  5. exhawg

    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.
     
  6. Buckeyeskickbuttocks

    Buckeyeskickbuttocks Z --> Z^2 + c Staff Member

    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.
     
    BayBuck, Jagdaddy, Thump and 2 others like this.
  7. AKAK

    AKAK If you hear the siren its already too late Staff Member Tech Admin

    Notice this person has been banned.
     
  8. jwinslow

    jwinslow A MAN OF BETRAYED JUSTICE Staff Member Tourney Pick'em Champ

    this?

     
    LoudBuckeyeGirl and Thump like this.
  9. Buckeyeskickbuttocks

    Buckeyeskickbuttocks Z --> Z^2 + c Staff Member

    Yes, although I always grill my steaks, which means you have to deal with cooking with indirect heat too.
     
  10. matcar

    matcar Mostly banned

    I've been cooking on the salt block for a while now on the grill. I love the sear I get from the block. A really nice crust.
     
  11. Nutriaitch

    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.
     
  12. exhawg

    exhawg Mirror Guy 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.
     
  13. Buckeyeskickbuttocks

    Buckeyeskickbuttocks Z --> Z^2 + c Staff Member

    Reverse sear works on the grill too. :wink:
     
    matcar likes this.
  14. MaxBuck

    MaxBuck 2014 National Champions!

    Don't understand the reverse sear. Won't yield Pittsburgh rare, therefore no need to learn. :grr:
     
  15. Wingate1217

    Wingate1217 Bring on the next opponent!!

    Going to Del Frisco's tomorrow....dreaming of a nice juicy steak:dance2:
     
    Thump likes this.

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