Steak or Steak?

[Turkish]

Steak or Steak? Which one tonight? Vote.

 

[SaltBoy]

Money's too tight for steak.

 

[Tremulant]

I believe that steak has something to do with the meaning of life, as does 42. Maybe the goal of life is to eat a 42oz. steak? I don't know, but it sounds good to me.

So, yeah.. steak.

 

[ironcrotch]

What kind of steak should be the question.

 

[x RiSE x]

Outback style prime ribb. Its hard to beat.

 

[Corporate Thug]

steak substitute

 

[dxkj]

Originally posted by: SaltBoy
Money's too tight for steak.

Steak?


Right, I'll get steak.

 

[GhettoFob]

steak

 

[Beau]

Steak for sure, but what kind of steak?

I'd go with tri-tip, or rib-eye.

 

[Cobalt]

Originally posted by: shady06
steak substitute

BLASPHEMY!

 

[Beau]

Originally posted by: shady06
steak substitute

Is that like eating a New York when you wanted to really get a T-Bone?

 

[Kadarin]

I'm going to have to vote for steak... :thumbsup:

(and some A1)

 

[MacBaine]

I vote for "nobody likes you"

 

[TechnoKid]

Originally posted by: Astaroth33
I'm going to have to vote for steak... :thumbsup:

(and some A1)

teh nooeeeeeessssss..

a properly cooked (and dry rub seasoned with salt and pepper or pappys) 18oz ribeye does not need A1 imo, ribeye has plenty of marbling and fat to make good flavor, unlike new york steaks.

 

[natto fire]

What a coincidence I am having steak tonight! Steak > fast food

 

[Beau]

Fav Tri-tip:

4 to 6 oz of you fav mid-full bodied brewskie ( I usually use Full Suspension or XX) don't use pisswater (natty's, light beer), or it won't have any good flavor to it.
1/4 cup Teriyaki Sauce
1/8 cup Worchestershire sauce
2 cloves fresh garlic, minced.
2 tbsp onion powder
1 tsp cayenne (for a little kick);
2 tsp salt
1-2 lbs beef steak, Large Tri-Tip cut
-----------

I highly recommend using a charcoal bbq for this!

Mix all ingrediets together in a large bowl, and place steak in.
Use a fork to perforate the steak while its in the sauce (allows for faster, more thorough seepage).
Put in fridge for at least 30 minutes (though I'd highly recommend 6+ hours).

Use the multi-dip technique while cooking this steak. Rotate the steak every 5-8 minutes, dipping it in the marinade everytime you rotate it. With the high sugar content of the marinade, a rich carmelization of the marinade will form on the steak. Cook untill you start to see a good amount of the steaks own juices seep from the top.

Slice into 1/8 to 1/4" slices to serve.

 

[bigredguy]

Originally posted by: TechnoKid

Originally posted by: Astaroth33
I'm going to have to vote for steak... :thumbsup:

(and some A1)

teh nooeeeeeessssss..

a properly cooked (and dry rub seasoned with salt and pepper or pappys) 18oz ribeye does not need A1 imo, ribeye has plenty of marbling and fat to make good flavor, unlike new york steaks.

I think a rib-eye is the way to go, best compromise between quanity and quality. Tender, very flavorful and filling.

 

[Squisher]

Just got done cooking up a lot of steak.

Got a great deal on Natural bone-in New York Strip reg. $11/lb. for $4/lb., 16 lb. minimum

I bought 22 lbs. Had them marinading in Italian dressing for two days.

Also did 8 quarts of mushrooms and some rice pilaf.

 

[TechnoKid]

Originally posted by: Beau
Fav Tri-tip:

4 to 6 oz of you fav mid-full bodied brewskie ( I usually use Full Suspension or XX) don't use pisswater (natty's, light beer), or it won't have any good flavor to it.
1/4 cup Teriyaki Sauce
1/8 cup Worchestershire sauce
2 cloves fresh garlic, minced.
2 tbsp onion powder
1 tsp cayenne (for a little kick);
2 tsp salt
1-2 lbs beef steak, Large Tri-Tip cut
-----------

I highly recommend using a charcoal bbq for this!

Mix all ingrediets together in a large bowl, and place steak in.
Use a fork to perforate the steak while its in the sauce (allows for faster, more thorough seepage).
Put in fridge for at least 30 minutes (though I'd highly recommend 6+ hours).

Use the multi-dip technique while cooking this steak. Rotate the steak every 5-8 minutes, dipping it in the marinade everytime you rotate it. With the high sugar content of the marinade, a rich carmelization of the marinade will form on the steak. Cook untill you start to see a good amount of the steaks own juices seep from the top.

Slice into 1/8 to 1/4" slices to serve.

If you are cooking a whole tri-tip, not steaks, I wouldn't reccomend turning it every 5-8 minutes (of course), this is too often imo for one reason: much heat loss from opening the lid too often. Everytime you open the lid, a LOT of heat escapes. You [are suppose to] open the lid (or vents) to get more air to the coals to make the coals burn hotter, but then this also makes the temperature unstable when you put the lid back on.

I have read that everytime you open the lid, you increase the cooking time by 2 minutes because of all the heat loss.

Also, unless you are going for a very long (2 hours or more) slow cook at temps below 225F, I would allow the tri-tip to come up to room temperature so the middle gets cooked as well. The outside will cook faster than the inside if it is cold straight from the fridge. I also sear both sides of the tri-tip before continuing to cook it.

For thinner cuts of meat, it is ok for the cut to be a bit cool, this help retain some moisture.

This is all my opinions of course, but comes after cooking many tri-tips over this summer, on a small weber smokey Jr to boot.

 

[wiredspider]

Chicken?

 

[TechnoKid]

Originally posted by: wiredspider
Chicken?

chicken fried steak?

 

[Kadarin]

Originally posted by: TechnoKid

Originally posted by: Astaroth33
I'm going to have to vote for steak... :thumbsup:

(and some A1)

teh nooeeeeeessssss..

a properly cooked (and dry rub seasoned with salt and pepper or pappys) 18oz ribeye does not need A1 imo, ribeye has plenty of marbling and fat to make good flavor, unlike new york steaks.

Heh... I don't like "marbeling" nor do I like fat. I do, however, like A1

It's all about teh filet mignon..

 

[TechnoKid]

Originally posted by: Astaroth33

Originally posted by: TechnoKid

Originally posted by: Astaroth33
I'm going to have to vote for steak... :thumbsup:

(and some A1)

teh nooeeeeeessssss..

a properly cooked (and dry rub seasoned with salt and pepper or pappys) 18oz ribeye does not need A1 imo, ribeye has plenty of marbling and fat to make good flavor, unlike new york steaks.

Heh... I don't like "marbeling" nor do I like fat. I do, however, like A1

It's all about teh filet mignon..

I like filet as well, but more for its texture and tenderness, to me, it has no where near the flavor that a ribeye does. Almost every restaraunt I've been to serves a filet with some type of sauce, be it peppercorn whicky sauce, or au juice. Marbeling is what gives steak flavor, I'm not talking about grizzly or that cartilidge stuff.

 

[Beau]

Originally posted by: TechnoKid

Originally posted by: Beau
Fav Tri-tip:

4 to 6 oz of you fav mid-full bodied brewskie ( I usually use Full Suspension or XX) don't use pisswater (natty's, light beer), or it won't have any good flavor to it.
1/4 cup Teriyaki Sauce
1/8 cup Worchestershire sauce
2 cloves fresh garlic, minced.
2 tbsp onion powder
1 tsp cayenne (for a little kick);
2 tsp salt
1-2 lbs beef steak, Large Tri-Tip cut
-----------

I highly recommend using a charcoal bbq for this!

Mix all ingrediets together in a large bowl, and place steak in.
Use a fork to perforate the steak while its in the sauce (allows for faster, more thorough seepage).
Put in fridge for at least 30 minutes (though I'd highly recommend 6+ hours).

Use the multi-dip technique while cooking this steak. Rotate the steak every 5-8 minutes, dipping it in the marinade everytime you rotate it. With the high sugar content of the marinade, a rich carmelization of the marinade will form on the steak. Cook untill you start to see a good amount of the steaks own juices seep from the top.

Slice into 1/8 to 1/4" slices to serve.

If you are cooking a whole tri-tip, not steaks, I wouldn't reccomend turning it every 5-8 minutes (of course), this is too often imo for one reason: much heat loss from opening the lid too often. Everytime you open the lid, a LOT of heat escapes. You [are suppose to] open the lid (or vents) to get more air to the coals to make the coals burn hotter, but then this also makes the temperature unstable when you put the lid back on.

I have read that everytime you open the lid, you increase the cooking time by 2 minutes because of all the heat loss.

Also, unless you are going for a very long (2 hours or more) slow cook at temps below 225F, I would allow the tri-tip to come up to room temperature so the middle gets cooked as well. The outside will cook faster than the inside if it is cold straight from the fridge. I also sear both sides of the tri-tip before continuing to cook it.

For thinner cuts of meat, it is ok for the cut to be a bit cool, this help retain some moisture.

This is all my opinions of course, but comes after cooking many tri-tips over this summer, on a small weber smokey Jr to boot.

Takes about 30 mins to cook a 1.4 lb thoroughly usng this method on my weber. The reason for high heat and lots of rotations is to carmelize the sauce onto the meat without drying out the meat.

 

[RobCur]

I like chicken and will only eat that indefinitely due to steak being mad cow disease influenced... Not Good!
:shocked: