Ate at Perry's Steakhouse in Frisco tonight. Pretty tasty
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Yep that's the way to do it and a perfect supper.
WHO SELLS A ****ING LICENSE TO WATCH TELEVISION!?!?!?
And now on topic...
One of the original "Good Eats" episodes has Alton Brown using a cast iron skillet to cook a steak, and I do this a lot now, but one of the later episodes has him simulating a Salamander broiler by using a charcoal chimney placed over the steak. Haven't tried that but some people say it's really good. The thing is that Salamanders get well over 1000 degrees and thus sear the living **** out of the steak right away, leaving the nice dry aged goodness on the inside.
I'll typically stick a decent steak in a fridge for a couple of days, wrapped in paper towels.. no it's not "blood" as such but I like getting rid of all that ****ing water they sold me, and getting down to where the fat melts more than the water boils. Matter of taste I guess.
None of these methods approach what can be had at a decent high end steak joint because they poach the best meats before they reach retail, and as someone mentioned, the quality of the cut is 80% of the fight. Unless you put ketchup on it in which case go **** yourself.
Taking an employee to Bobs Steak and Chops to night.
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1. Gas grilled
2. Pan seared
I also smoke with pecan and pear only. I used to use hickory, but it's just too strong. I don't like most BBQ joint meat because they use hickory and they just pound it with heavy smoke the whole cooking process.
I don't let the smoke roll hour after hour. I let the pecan chips kind of die out, then add a few for light smoke, then let them die again. I do that for a couple hours, then no more smoke. Only low heat to finish.
God didn't make propane grills for cooking. Some lazy ****er did. God made trees for that shit.
Order your Ribeyes Medium (or Medium-Plus depending on the steakhouse). A hot but still red center is the optimal way to cook a Ribeye due to the amount of fat in the steak and the inability of cold fat to impart flavors to the rest of the beef.
Filets are good for everything from cold and maroon center to hot and red center, Strips are good from warm and red to hot and red.
Which raises another point. Quit ordering things on the Rare to Well scale and start telling your servers/chefs how you want your steak to be (Cold to the touch and purple to hot to the touch, hot pink color to completely brown). Medium Rare can be anything from cool to the touch with a dark red color to hot red center, depending on who you're ordering from (including those cooking out)
Well sometimes. I buy the 100% real wood charcoal and fill up my chimney starter with it. I get some charcoal hot, then put small pieces of pecan on it until they're burning good, then add larger pieces. It's a time-consuming process to get a great fire for grilling steaks. I only do it for really special occasions when we have really special meat.
Wood charcoal (not Kingsford) is what we usually use, and if it's just me and the wife and we're in a hurry, we use the gas grill. A couple weeks ago we had a couple Iowa ribeyes out and it was about 8pm when I got home. No charcoal, so I go light the gas grill...no gas. So we cooked them in a pan on the stove with a bit of olive oil. They were OK, but they can't come close to a wood-cooked steak.
Yes, we have several lifetimes worth of pecan on the place. Come get you some.
Charcoal is hard to do right in OK due to the wind blowing around all your ashes onto your food. In windy OK Gas>Charcoal. But if it is not windy Gas< Charcoal.
But I agree with Sly (wtf did I just say ) you need someone to comfort you and cook you a decent wood fire steak.
Ugh. I watched the guy light the fire with an unreasonable amount of lighter fluid, ran in, got the steaks and then threw them on he said "This is how I sear 'em" I didn't say anything because there is nothing more annoying than being "That guy" but...end result.....I've had steaks that tasted like lighter fuel because people put them on too soon.
If it's hot/dry or the wood has been sitting for months, I throw a bunch in a bucket of water for about an hour before smoking. Nothing like pecan...
I do like a little smoke flavor. I picked up a couple of very nice KC strips today that I am going to cold smoke, and then reverse pan sear.