So far from what i've seen on youtube and people here, i should not be flipping it over that many times(only once) and 10 minutes is way too long. I just did mine 2min 30 sec each side and was medium rare but a bit over.
I smell like a man. How can a girl resist? Im gonna do it naked next time so i can get all that smokey smell all over my cak n balls.
I read that you're not suppose to add salt until the final hour before you cook it. I'm going to try and make some of that chimichurri sauce
Anybody have any experience with grill pans for steaks? My current living doesn't allow a outdoors grill so I was thinking about getting something like this: http://www.amazon.com/Calphalon-Uni...UTF8&qid=1347589026&sr=8-2&keywords=grill+pan
I like a steak done in a grill pan. Whoever here that said oil+a little butter is on the money. Did one tonight in fact.
Rockets03, your steak grilling techniques are pretty good judging from the pictures...love medium rare too, and how juicy and tender the meat still is on the inside.. I am hungry again and I just ate dinner.
Nope. From http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/ .... Top 10 Steak Grilling Tips 1. Choose the right cut of meat 2. Choose the right quality of meat 3. Season early — You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat. Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs. 4. Take ‘em out early 5. Use charcoal 6. Hot coals 7. Don’t touch it! ...and..... I'm not going so say bad things about the chimichurri stuff.... but.... When I want to eat my steak, I want to capture all the steak flavor I can. This is not a time that I want depth or variety in flavor. No A1 No ketchup No chimichurri ...just steak
They key is to have a good cut of meat. A good cut of meat should have a lot of fat and just a touch of MAD COW DISEASE.
I prefer to sear on a cast iron skillet or grill skillet and then finish under the broiler, but this one looks awesome too.
I sous vide my steaks and put the crust on with a blow torch or a cast iron or carbon steel fry pan. Doesn't look as "pretty", but everyone says its the most tender, tastiest steak they have had. Tastes like the center of a prime rib with a crust.
preheat oven to the temperature your want steak to end up. heat cast iron skillet as hot as you can get it. salt and pepper steak(at the last minute) and sear in canola oil on one side until browned perfectly. place(browned side up) on cold/room temp. sheet pan and finish in oven (about 40 minutes or so).
In my early days I used to think a well done Cajun Ribeye at Cheese Cake Factory was the best thing in the world.
Do you have a circulator or one of those sous vide supreme things? Or do you just put it in a pot and keep an eye on the temp of your water? I have a food saver, but I'm still getting used to an electric stove stop and maintaining my water temp has been an issue. Seared a couple hanger steaks tonight, 2 minutes per side in a screaming hot stainless pan w/canola oil, then took it off the heat, tossed in some thyme, crushed garlic cloves, and a pat of butter, and basted for about a minute longer. Came out a little closer to medium than I would have liked, but I think I just didn't let them rest long enough. Really under-appreciated cut of beef though.
