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dreammachine

Grilling Steak

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Well I grilled two lovely "ribeye steaks" tonight for me and my wife and they turned out beautiful and tasted awesome!!  Cooked them on my "Black Egg Ceramic Cooker" and got the sear marks on both sides and then moved them up to the next level in my ceramic cooker and cook them to a medium rare and put them in a plate and covered them with a little butter and allowed them to rest for about 20 minutes and then we made our plates and the steaks were juicy and tender.  They are so good that it is hard for me to go out and eat steaks at a restaurant anymore.  Do any of you ever feel that way?

So, how many of you Gamecock Fanatics love to grill steaks and how do you do them???

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I love Cooking steaks, I am a devout follower of the cast iron skillet method. Bring them to room temp, pat dry, rub a little oil on them, season heavily with salt and pepper. Get the cast iron skillet as hot as you can and do about 3 min a side. I usually finish off in a 450 deg. oven or on the grill for some grill marks. 

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11 hours ago, carolina_corpsman said:

I love Cooking steaks, I am a devout follower of the cast iron skillet method. Bring them to room temp, pat dry, rub a little oil on them, season heavily with salt and pepper. Get the cast iron skillet as hot as you can and do about 3 min a side. I usually finish off in a 450 deg. oven or on the grill for some grill marks. 

My oldest brother and his wife love to do them that way.  In fact they would rather do it that way than to charcoal grill one????

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Hear that wheel squeaking the distance?  Yeah, that's me.  I want to be able to cook steaks to EXACT temperatures.  I ant my steaks to be exquisitely tender.  I want to be able to cook a number of steaks to different degrees of doneness and all ready at the same time.  I want to be able to do so with little stress that enables me to enjoy my guests.   Sous vide gives me all of those things.  I dry brine them individually bagged with just S&P and garlic powder for a day or so.  Then into the bath set for the least degree of doneness I want for steak #1.  That come out, ice bathed, labelled, and into the fridge.  Raise the temps for other steaks and repeat.  The precisely cooked steaks are now Pasteurized and good for up to a month.  Ugly as hell too at that stage.  When it is time to serve I retherm, dry well, and sear.  Beautiful!

Now lets talk about that searing.  Grill marks nowadays scream failure to me. The Maillard reaction that creates that lovely coloring also creates it flavor.  Why in the world would I want a steak with only strips of maximum flavor?   No, I want it edge to edge.  Therefore I sear in a screaming hot cast iron skillet, with a torch, or directly over hot charcoal in the starter chimney.  These methods take only 30-60 seconds per side.  

Does anyone finish theirs teaks?  Some are carved.  Others gussied up in ne way or another.  Sometimes I go the Ruth's Chris route and serve the steak on a platter of sizzling her butter.  Some cuts such as picanha I serve with a chimichurri.  A very lean but tender cut that lacks flavor will sometimes be served with a Béarnaise.  Most of the times I just sear & serve though.  Due to the lower temp cooing of sous vide there is no need to let the meat rest.

   

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On 10/1/2019 at 3:24 PM, TheYancey said:

Hear that wheel squeaking the distance?  Yeah, that's me.  I want to be able to cook steaks to EXACT temperatures.  I ant my steaks to be exquisitely tender.  I want to be able to cook a number of steaks to different degrees of doneness and all ready at the same time.  I want to be able to do so with little stress that enables me to enjoy my guests.   Sous vide gives me all of those things.  I dry brine them individually bagged with just S&P and garlic powder for a day or so.  Then into the bath set for the least degree of doneness I want for steak #1.  That come out, ice bathed, labelled, and into the fridge.  Raise the temps for other steaks and repeat.  The precisely cooked steaks are now Pasteurized and good for up to a month.  Ugly as hell too at that stage.  When it is time to serve I retherm, dry well, and sear.  Beautiful!

Now lets talk about that searing.  Grill marks nowadays scream failure to me. The Maillard reaction that creates that lovely coloring also creates it flavor.  Why in the world would I want a steak with only strips of maximum flavor?   No, I want it edge to edge.  Therefore I sear in a screaming hot cast iron skillet, with a torch, or directly over hot charcoal in the starter chimney.  These methods take only 30-60 seconds per side.  

Does anyone finish theirs teaks?  Some are carved.  Others gussied up in ne way or another.  Sometimes I go the Ruth's Chris route and serve the steak on a platter of sizzling her butter.  Some cuts such as picanha I serve with a chimichurri.  A very lean but tender cut that lacks flavor will sometimes be served with a Béarnaise.  Most of the times I just sear & serve though.  Due to the lower temp cooing of sous vide there is no need to let the meat rest.

   

Dang Yancey, I am grilling - 4  - nice - two - inch thick- ribeyes on my ceramic black egg on Saturday Night and you have giving me so much to consider here "that I don't know if I am washing or hanging out'????  Seriously, you make some great points once again "Oh Great Sultan Of Sultry Dishes"!!!!  Bobby Flay does steaks somewhat like you are talking about - except he uses a charcoal grill with indirect heat on one side then the high heat on the other and when he thinks his steaks are ready - he already has his black iron skillet hot and ready and cuts his steak into slices and puts garlic butter on and in between each slice.  I tried it once and forgot to get the black iron skillet hot enough before I started heating my steaks up and this just made them tougher.  By then my Rolling Rocks had ganged up on me and they won????  Did not matter as everyone else thought I was a genius and that everything tasted good.  Ain't it amazing how alcohol can make your guest really think that you know what you are doing???  I will never tell!!!

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On ‎9‎/‎23‎/‎2019 at 2:43 PM, carolina_corpsman said:

I love Cooking steaks, I am a devout follower of the cast iron skillet method. Bring them to room temp, pat dry, rub a little oil on them, season heavily with salt and pepper. Get the cast iron skillet as hot as you can and do about 3 min a side. I usually finish off in a 450 deg. oven or on the grill for some grill marks. 

This is exactly the way I do it. It smokes up the house something  fierce, but the end product is well worth opening some windows. I don't do the oil thing though, and I add the salt right at the start of the "bringing to room temp" stage. I also save the pepper for the end.

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5 minutes ago, cocky0 said:

This is exactly the way I do it. It smokes up the house something  fierce, but the end product is well worth opening some windows. I don't do the oil thing though, and I add the salt right at the start of the "bringing to room temp" stage. I also save the pepper for the end.

haha yeah, I set the smoke alarm off more often than not when I do it inside. My grill has a side burner so sometimes I use the grill to avoid scaring the dog. 

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1 minute ago, carolina_corpsman said:

haha yeah, I set the smoke alarm off more often than not when I do it inside. My grill has a side burner so sometimes I use the grill to avoid scaring the dog. 

I've thought about putting my skillet over my outdoor burner and doing it that way for much the same reason. That sucker will get a heck of a lot hotter than my stovetop will, so the cook times may vary.

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3 minutes ago, cocky0 said:

I've thought about putting my skillet over my outdoor burner and doing it that way for much the same reason. That sucker will get a heck of a lot hotter than my stovetop will, so the cook times may vary.

Yeah, will make for a shorter sear time certainly. My grill gets up to 450 or so which is probably a bit hotter than my oven actually gets so I just shorten everything slightly. 

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I did my (4) - 2"- thick ribeye steaks last Saturday on my Black Egg Ceramic Cooker and I used Ghee Butter - due to the higher temp rating this has.  I also used my regular rub on the steaks, but I have to state for the record that the "Ghee Butter" just gave these steaks and outstanding taste and plus I cooked them to perfection per temp.  I allowed them to rest for a short while and everyone was "just giving me the high-fives" as they said it was the best steak that they had ever had before.  I honestly believe that adding the "Ghee Butter" and buying premium steaks (and the thicker the better) are the ticket for making a great steak.  Of course cook them to the temps everyone prefers them at will also help you too!!!  If you have never used the "Ghee Butter" - it's worth a try as it does make a huge difference and you don't need to use that much.

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13 hours ago, dreammachine said:

I did my (4) - 2"- thick ribeye steaks last Saturday on my Black Egg Ceramic Cooker and I used Ghee Butter - due to the higher temp rating this has.  I also used my regular rub on the steaks, but I have to state for the record that the "Ghee Butter" just gave these steaks and outstanding taste and plus I cooked them to perfection per temp.  I allowed them to rest for a short while and everyone was "just giving me the high-fives" as they said it was the best steak that they had ever had before.  I honestly believe that adding the "Ghee Butter" and buying premium steaks (and the thicker the better) are the ticket for making a great steak.  Of course cook them to the temps everyone prefers them at will also help you too!!!  If you have never used the "Ghee Butter" - it's worth a try as it does make a huge difference and you don't need to use that much.

Absolutely. I like to buy steaks that are about 1 1/2" -2" thick, I find that much thicker and I have trouble cooking them through without burning the outside, much thinner than that and the window to cook  a steak to med-rare gets a lot smaller. 

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3 hours ago, carolina_corpsman said:

Absolutely. I like to buy steaks that are about 1 1/2" -2" thick, I find that much thicker and I have trouble cooking them through without burning the outside, much thinner than that and the window to cook  a steak to med-rare gets a lot smaller. 

Another reason to sous vide

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On 10/10/2019 at 3:18 PM, carolina_corpsman said:

Absolutely. I like to buy steaks that are about 1 1/2" -2" thick, I find that much thicker and I have trouble cooking them through without burning the outside, much thinner than that and the window to cook  a steak to med-rare gets a lot smaller. 

Yes, trying to keep them at the right temp can be a pain.  As Yancey stated, his way is a very good way to do them.  My step-son does them like Yancey and they come out tasting great, but I like mine a tad bit better (most likely a personal preference than anything) and I love the smoked/grilled taste.  Also on my Black Egg, I have another rack that is above the main grill rack and I can move mine up and away and also controls the air vents to regulate the heat.  A great temp probe is also a must to determine your doneness and allow them to rest after cooking (knowing that the heat/temp will rise some while resting).  That's about as good as you can do it.

We all need to stop by "Ole Yancey's House" when we are in the Sunshine State as this Ole Boy can cook up some good food!  I wonder if he would mine if I stayed about a week and tried his full menu as he does know how to cook a whole lot of good stuff???  His place would be easy to find - just follow the great smells of the awesome food he cooks and serves up!!!  HE JUST DOESN'T DO LIVER NIPS!!!

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Picked up some prime rib eye cap steaks from COSTCO today.  They don't always have them.  There was only this one pack. Meat man saw me looking a it and we chatted a bit. I allowed that I was just a poor old retiree on his last legs. He gave me a 25% off card for it. There are still a few advantages to being old & decrepit!  LOL

https://www.amazon.com/photos/shared/WINsqVFiR0uNItZE15xMDg.7pI1BZ60d1NC0PBmnHseQg

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