Need Help: Best way to make a steak

bmbguy

Oooo, that sounds like a nice dry BBQ rub! Someone's done some smokin' before, I'd guess...

rooftop59

Someday I will get a smoker...with 3 kinds under 5 its just not gonna happen anytime soon, kinda like sex and 2 channel audio :eek:

tommyt21

rooftop59 wrote: »

Someday I will get a smoker...with 3 kinds under 5 its just not gonna happen anytime soon, kinda like sex and 2 channel audio :eek:

LMFAO, I'm in the same boat except I only have two but the wife has been hounding for the third.:eek:

Geoff4rfc

Oh Yeah!! This is where I shine!

I'm with Joe and Alton Brown.

I see you've made your selection, so here's one for the next time.

In a stainless steel skillet; two tbl sp butter, one tbl sp olive oil to bring down burn point.

6-8oz Tenderloins, trim membrane, Prime if you can get it. Sea salt and coarse blk pepper

4-5 min on each side, this should give you med rare.

Place in a glass dish on a heating pad on the counter

Turn the burner up to high with the steak glaze in the pan.

Pour into the pan; 1/2 cup of brandy or cognac and torch to burn out the alcohol

Then deglaze the pan with a metal whisk and pour in 1 cup of Heavy Whipping Cream, continually whisking.

Have a side dish of your favorite rice or rice pilaf and lay steamed fresh asparagus over the rice.

Place steaks on the plate, drizzle cognac/cream sauce over steaks and riced asparagus.

If you want to make an impression, this does it.

gdb

I've got a very close approximation of the seasoning used on steaks at the Outback which is pretty tasty IMO. let me know if you want it and I'll dig it out and post it. Costco has USDA Prime grade steaks for a decent price, never had a bad one from there.

tommyt21

Geoff4rfc wrote: »

Oh Yeah!! This is where I shine!

I'm with Joe and Alton Brown.

I see you've made your selection, so here's one for the next time.

In a stainless steel skillet; two tbl sp butter, one tbl sp olive oil to bring down burn point.

6-8oz Tenderloins, trim membrane, Prime if you can get it. Sea salt and coarse blk pepper

4-5 min on each side, this should give you med rare.

Place in a glass dish on a heating pad on the counter

Turn the burner up to high with the steak glaze in the pan.

Pour into the pan; 1/2 cup of brandy or cognac and torch to burn out the alcohol

Then deglaze the pan with a metal whisk and pour in 1 cup of Heavy Whipping Cream, continually whisking.

Have a side dish of your favorite rice or rice pilaf and lay steamed fresh asparagus over the rice.

Place steaks on the plate, drizzle cognac/cream sauce over steaks and riced asparagus.

If you want to make an impression, this does it.

Geoff thats sounds earily similar to a Steak au poivre, one of my favorites of all time to eat at a restaurants, never thought about making it at home. Dang with all these great ideas I am going to have to try them all over the next few months

bmbguy

I'm bookmarking this thread. Or else the forum needs a recipe section.

jbooker82

30 day dry aged Ribeye. Season both sides with Misty's original seasoning. Let the steak warm up to room temperature.

Light the CHARCOAL grill. When the coals are all lit spread them out evenly. Let the grill warm up with the lid off. Throw 3-4 big chunks on the coals around the outside. Let the wood catch on fire. Slap the steaks down on the gril and put the lid on. Bottom and tip vents wide open.

Grill about 3 minutes on each side.

tommyt21

bmbguy wrote: »

I'm bookmarking this thread. Or else the forum needs a recipe section.

A recipe section would be awsome! especially with summer comming up

jbooker82

The above is for a Weber 22.5 in charcoal grill. It is the best charcoal grill you can get and it only cost around $80-90 bucks.

Geoff4rfc

tommyt21 wrote: »

Geoff thats sounds earily similar to a Steak au poivre, one of my favorites of all time to eat at a restaurants, never thought about making it at home. Dang with all these great ideas I am going to have to try them all over the next few months

It's surprisingly easy to make. My wife will come up to me ever so often and say, "It's time for you to make the nipple tingling sauce" lol. She kills for it.

It sounds like you guys are going to have a great time.

tommyt21

Geoff4rfc wrote: »

It's surprisingly easy to make. My wife will come up to me ever so often and say, "It's time for you to make the nipple tingling sauce" lol. She kills for it.

It sounds like you guys are going to have a great time.

haha lol, I hope so we are going to watch Imortals in 3D(the movie is probably no the greatest, but its what the guests want to watch) it will be the first time I get to show off the upgraded system to anyone other than my brother inlaw. I upgraded most of my stuff in October

bmbguy

Geoff4rfc wrote: »

It's surprisingly easy to make. My wife will come up to me ever so often and say, "It's time for you to make the nipple tingling sauce" lol. She kills for it.

And with a tweak or two, it could be a Marsala sauce.

gdb

http://www.polkaudio.com/forums/showthread.php?61009-The-Recipe-Thread&highlight=what%27s+dinner

tommyt21

gdb wrote: »

http://www.polkaudio.com/forums/showthread.php?61009-The-Recipe-Thread&highlight=what%27s+dinner

How do I book mark that thread?

bmbguy

gdb wrote: »

http://www.polkaudio.com/forums/showthread.php?61009-The-Recipe-Thread&highlight=what%27s+dinner

Woo hoo!!

disneyjoe7

Costco Steaks Filets, with some emeril's steak rub on the grill of cause.

gdb

tommyt21 wrote: »

How do I book mark that thread?

Put it in your favorites list on your PC

gdb

I've been meaning to get these ever since someone mentioned em here a while ago.

http://www.mangrate.com/

Geoff4rfc

disneyjoe7 wrote: »

Costco Steaks Filet's, with some emeril's steak rub on the grill of cause.

X 2, when they're carrying prime, they can't be beat.

My wife bought me a "Char Grill" smoker/grill. Huge barrel with a smoker box on the side (yes, plenty of brisket here).

I separate two coal piles to the sides and place my fillets in the center. I call Costco and custom order my steaks in prime, have them cut them for me and ready for pick up. I get 16oz steaks fo sho.

Make my own rub + olive oil. Grilled Med rare to rare, these steaks cannot be beat.

Geoff4rfc

gdb wrote: »

I've been meaning to get these ever since someone mentioned em here a while ago.

http://www.mangrate.com/

Thanks for the link.

obieone

A GOOD butcher shop, or Fresh Market for me. Filet Mignon, Lowrey's seasoning salt, broil 5 min. a side, HHHHMMMMMMMMMM GOOOOOOD!

gdb

IF you're lucky enough to have a Wegmans nearby....they are selling true aged beef. (for an arm and a leg !) Good recipes on their site too.

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10052&partNumber=UNIVERSAL_3014

cfrizz

tommyt21 wrote: »

I printed out the broiled porterhouse recipe. I think we may give that a try. The garlic smear and bacon would probably tie in nicely with some roasted garlic mashed potatoes. The idea of the other side as a salad sounds good also.

Now do we go wine or beer?

Go to the wine shop and tell them what you are making and that you want a good merlot or Cabernet Sauvignon.

chumlie

Nothing beats a 12 to 14 lb standing rib roast for taste and wow factor. Tell the butcher you want it trimmed, boned and tied. Rub it with olive oil then crushed garlic and freshly cracked black pepper. Then coat it with kosher salt, and i mean cover it with salt so you don't see the roast. Put a meat thermometer in the thickest part. Into the oven at 350deg till the thermometer hits 120 to 125, about 2 to 3hrs. Pull it out , let it rest about 20min. Knock off the salt crust and cut the string, pull the bone and slice with an electric knife. Put it in a roaster pan with aujue gravy and your set. Goes great with roasted redskin potatoes with butter and basil. With asperigus tips sautayed in butter & garlic. Never had a complaint. Go figure.

jbooker82

chumlie wrote: »

Nothing beats a 12 to 14 lb standing rib roast for taste and wow factor. Tell the butcher you want it trimmed, boned and tied. Rub it with olive oil then crushed garlic and freshly cracked black pepper. Then coat it with kosher salt, and i mean cover it with salt so you don't see the roast. Put a meat thermometer in the thickest part. Into the oven at 350deg till the thermometer hits 120 to 125, about 2 to 3hrs. Pull it out , let it rest about 20min. Knock off the salt crust and cut the string, pull the bone and slice with an electric knife. Put it in a roaster pan with aujue gravy and your set. Goes great with roasted redskin potatoes with butter and basil. With asperigus tips sautayed in butter & garlic. Never had a complaint. Go figure.

Yep I prefer to take mine out at 125 deg f. I like to slice the garlic, then use a knife to make slits in to the fat. Poke the garlic in to the slits. Dont puncture meat, you want the sliced garlic to be between the fat and meat. The tops of my prime rib looks like it is louvered. Then I spray it down with pam olive oil. Coat the outside with Cavanders Greek seasoning, and fresh Rosemarry.

I also cook mine on the webber grill. 350-400 deg indirect heat, and plenty of hickory wood.

chumlie

Sweet, gonna try it your way when the weather breaks. Beautiful picture. Nummy.

jbooker82

chumlie wrote: »

Sweet, gonna try it your way when the weather breaks. Beautiful picture. Nummy.

I usually end up stuffing at least bulb and a half of garlic in there.

For my Aju:

1 or 2 boxes of Swanson Beef Broth, a little bit of beef paste, a sprig or two of fresh rosemarry, a little cavanders, white peper, half a white onion, a stalk or two of celery, mabye a carrot or two, what ever is left of the garlic. I also put about 3-4 spoon fulls of drippings from the prime in there. Since it is done on charcoal and wood it is about like liquid smoke.

tommyt21

jbooker82 wrote: »

Yep I prefer to take mine out at 125 deg f. I like to slice the garlic, then use a knife to make slits in to the fat. Poke the garlic in to the slits. Dont puncture meat, you want the sliced garlic to be between the fat and meat. The tops of my prime rib looks like it is louvered. Then I spray it down with pam olive oil. Coat the outside with Cavanders Greek seasoning, and fresh Rosemarry.

I also cook mine on the webber grill. 350-400 deg indirect heat, and plenty of hickory wood.

That is next on my list!!!:eek::cheesygrin:

Geoff going to use your " nipple tingle sauce" for gravy tonight for the potatoes

read-alot

disneyjoe7 wrote: »

Costco Steaks Filets, with some emeril's steak rub on the grill of cause.

It's the best butcher shop around and I've tried all of them including the high end ones.

I cook their steaks on a TEC infrared http://www.tecinfrared.com/residential_grills.php

And their roasts I smoke over apple wood in the Egg.

Cooking spoken here.