Crazy steaks
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Brock Middlebrook
MSU addict
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Turf
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The Pantry
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Crazy steaks
Have shopped at Nino Salvaggio's over 20 years, though not so much over the last 5 or so years since they have upped all their prices to near Whole Foods/Papa Joes like numbers.
Stopped there Friday to pick up something decent to grill for today. Saw thick cut Delmonicos. Originally asked the guy behind the counter for 3 but stopped him when the first 2 registered 4 1/4#.
These things are monsters, 2 1/4 to 2 1/2" thick. So thick it will be the first time I ever used a meat thermometer on a steak. Hot sear, then indirect heat
Stopped there Friday to pick up something decent to grill for today. Saw thick cut Delmonicos. Originally asked the guy behind the counter for 3 but stopped him when the first 2 registered 4 1/4#.
These things are monsters, 2 1/4 to 2 1/2" thick. So thick it will be the first time I ever used a meat thermometer on a steak. Hot sear, then indirect heat
The Pantry- Geronte
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Re: Crazy steaks
I'm very proud of you. That's very nice.
green night- Geronte
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Re: Crazy steaks
The Pantry wrote:Have shopped at Nino Salvaggio's over 20 years, though not so much over the last 5 or so years since they have upped all their prices to near Whole Foods/Papa Joes like numbers.
Stopped there Friday to pick up something decent to grill for today. Saw thick cut Delmonicos. Originally asked the guy behind the counter for 3 but stopped him when the first 2 registered 4 1/4#.
These things are monsters, 2 1/4 to 2 1/2" thick. So thick it will be the first time I ever used a meat thermometer on a steak. Hot sear, then indirect heat
Which one? harper and 11 or Hall Road or Troy?
I used to go to harp and 11 exclusively,but I got to tell you the meat at Sams and Cosco is better. Lately, I've noticed the meat is better at the Nino's. Maybe they're coming back
DWags- Geronte
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Re: Crazy steaks
I bought a $33 Delmonico at Nino's last week. The marbling is absurd. I'll post pics when I get around to cooking it.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
WhiteBoyHatcher wrote:I bought a $33 Delmonico at Nino's last week. The marbling is absurd. I'll post pics when I get around to cooking it.
I've noticed the meat is getting better. I'm very pleased.
DWags- Geronte
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Re: Crazy steaks
Rochester Road. Have been to the Hall Road location a couple timesDWags wrote:
Which one? harper and 11 or Hall Road or Troy?
I used to go to harp and 11 exclusively,but I got to tell you the meat at Sams and Cosco is better. Lately, I've noticed the meat is better at the Nino's. Maybe they're coming back
The Pantry- Geronte
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Re: Crazy steaks
The two pictured were $55.WhiteBoyHatcher wrote:I bought a $33 Delmonico at Nino's last week. The marbling is absurd. I'll post pics when I get around to cooking it.
While in there I noticed Nino's is now selling Wagyu beef for $32#. No fucking way I'll ever pay that. At that price I'd rather buy quality sashimi from Noble Fish in Clawson
The Pantry- Geronte
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Re: Crazy steaks
Holy shit. Are you taking one down by yourself? If so, kudos. I know for damn sure I couldn't. That looks like a damn fine cut of meat, though.
dubie7006- Spartiate
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Re: Crazy steaks
I just sent that picture to three different people, sorry for creeping. I'm salivating uncontrollably.
Ass Dan- Geronte
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Re: Crazy steaks
The Pantry wrote:
The two pictured were $55.
While in there I noticed Nino's is now selling Wagyu beef for $32#. No fucking way I'll ever pay that. At that price I'd rather buy quality sashimi from Noble Fish in Clawson
I did not see the Wagyu. I was up running some errands on 59 and ran into the store last week and saw this thing and couldn't resist. I'm going to cook it tonight. My plan is a cast iron sear on each side after I let the skillet get hot on the grill for ~ 15 minutes in clarified butter. Then into the oven at 500 degrees for a couple of minutes. I'm also going to surf and turf it. Picked up a couple of lobster tails at our local Kroger in little Kuwait. Going to grill one of those bad boys up, too.
Here is the $33 steak. And yeah, pumpkin plate. Cuz that's how I roll.
Salting the hell out of it with kosher salt. I have been doing some reading and the thing to do seems to be to oversalt it and let it sit for 30-45 minutes, drawing a lot of the moisture out of the meat. Rinse, dry, and your sear will take better. Have not tried it yet. We will see.
Lobstah tail. Going to soak it in water to make sure it is thawed. No pumpkin bowl available.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
I wonder if ccccrazy sparty likes crazy steaks
tanfan!- Spartiate
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Re: Crazy steaks
WhiteBoyHatcher wrote:
I did not see the Wagyu. I was up running some errands on 59 and ran into the store last week and saw this thing and couldn't resist. I'm going to cook it tonight. My plan is a cast iron sear on each side after I let the skillet get hot on the grill for ~ 15 minutes in clarified butter. Then into the oven at 500 degrees for a couple of minutes. I'm also going to surf and turf it. Picked up a couple of lobster tails at our local Kroger in little Kuwait. Going to grill one of those bad boys up, too.
Here is the $33 steak. And yeah, pumpkin plate. Cuz that's how I roll.
Salting the hell out of it with kosher salt. I have been doing some reading and the thing to do seems to be to oversalt it and let it sit for 30-45 minutes, drawing a lot of the moisture out of the meat. Rinse, dry, and your sear will take better. Have not tried it yet. We will see.
Lobstah tail. Going to soak it in water to make sure it is thawed. No pumpkin bowl available.
They have a plastic Wagyu display over the counter where the kabobs are...next to the seafood counter. They don't keep it at the counter and I'm pretty sure whatever they have is frozen.
Pumpkin plates? Seriously? With the smoking rig you have you should invest in some proper chaffing pans.
Salt. I use kosher for pasta water. Meat deserves better.
The Pantry- Geronte
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Re: Crazy steaks
Indeed. I only use artisanal Mediterranean fleur de sel, handcrafted by unichs on the summer solstice. And that's just on my chips.The Pantry wrote:
Salt. I use kosher for pasta water. Meat deserves better.
Cym Jim- Geronte
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Re: Crazy steaks
The Pantry wrote:
They have a plastic Wagyu display over the counter where the kabobs are...next to the seafood counter. They don't keep it at the counter and I'm pretty sure whatever they have is frozen.
Pumpkin plates? Seriously? With the smoking rig you have you should invest in some proper chaffing pans.
Salt. I use kosher for pasta water. Meat deserves better.
I have a nice little chafing setup for the annual BBQ, which btw is on hiatus this year, sadly. For salting meat....it doesn't really matter, does it?
I just chowed down. Glorious. I would change the method only so I don't burn my foot next time. Pics forthcoming.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
Oh my. What a debacle. My 4 (nearly 5) year old came down because his little unplanned nap today did not leave him sufficiently tired. So I had to dodge his mess while trying to feed him and find a ninja turtle type show for him to watch.
At any rate, after the 30-40 minute salt bath, I rinsed the steak off with cold water, and patted it very dry with paper towels. I also pulled the lobstah tail from the thaw bath, turned it over, and sliced it down the middle with a sharp knife. I then lightly sprayed both the meat and the lobstah tail with grapeseed oil, and doused them heavily in coarse ground black pepper.
PS. I should add here that I don't want to give off the wrong vibe. I'm not an expert to this method by any means. Just reading on the intertrons and experimenting. Minus well document it here.
So yeah, about that clarified butter. I had that cast iron skillet on the grill for 15+ minutes, and I read somewhere that searing the meat in clarified butter was the shit. So I wanted to do it. But obviously I couldn't put the clarified butter in the skillet and let it heat up for 15 minutes. So my dumb ass decided I would clarify it, and then throw it in the white hot skillet right before I put the steak in. BIG MISTAKE. DO NOT DO THIS. Pretty much common sense, but hey, sometimes risks seem worth it.
Notice the pinkish spots on the right of the foot. And the lack of eyeball toes.
So it splattered and I burned my foot. Still hurts. But I soldiered on.
Threw the steak on. Less than a minute on each side. Perhaps 45 seconds. Had the oven heated to 500 btw.
Pulled the skillet and transferred it to the oven. About 2 minutes and then flipped the meat for another 2 minutes. Using the Thermapen, was starting to see readings of 115+ so I pulled it and plated it. Covered with foil to rest for ~ 10 minutes.
Now I moved the lobstah tail to the grill. 3 minutes on each side - shell and meat.
When the lobstah was done I felt the meat had rested sufficiently and put this puzzle together.
I am not happy with the burned foot. Or the fact that the little monster is still up. But the steak and crustacean turned out damn good.
At any rate, after the 30-40 minute salt bath, I rinsed the steak off with cold water, and patted it very dry with paper towels. I also pulled the lobstah tail from the thaw bath, turned it over, and sliced it down the middle with a sharp knife. I then lightly sprayed both the meat and the lobstah tail with grapeseed oil, and doused them heavily in coarse ground black pepper.
PS. I should add here that I don't want to give off the wrong vibe. I'm not an expert to this method by any means. Just reading on the intertrons and experimenting. Minus well document it here.
So yeah, about that clarified butter. I had that cast iron skillet on the grill for 15+ minutes, and I read somewhere that searing the meat in clarified butter was the shit. So I wanted to do it. But obviously I couldn't put the clarified butter in the skillet and let it heat up for 15 minutes. So my dumb ass decided I would clarify it, and then throw it in the white hot skillet right before I put the steak in. BIG MISTAKE. DO NOT DO THIS. Pretty much common sense, but hey, sometimes risks seem worth it.
Notice the pinkish spots on the right of the foot. And the lack of eyeball toes.
So it splattered and I burned my foot. Still hurts. But I soldiered on.
Threw the steak on. Less than a minute on each side. Perhaps 45 seconds. Had the oven heated to 500 btw.
Pulled the skillet and transferred it to the oven. About 2 minutes and then flipped the meat for another 2 minutes. Using the Thermapen, was starting to see readings of 115+ so I pulled it and plated it. Covered with foil to rest for ~ 10 minutes.
Now I moved the lobstah tail to the grill. 3 minutes on each side - shell and meat.
When the lobstah was done I felt the meat had rested sufficiently and put this puzzle together.
I am not happy with the burned foot. Or the fact that the little monster is still up. But the steak and crustacean turned out damn good.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
Nicely done. Looks great.
DWags- Geronte
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Re: Crazy steaks
WBH needs to start a damn blog! I'd gladly trade food burns for food that looks like that.
I'm not going to be getting too serious about grilling or BBQ this year, but when I do, I want some vittles that end up like that.
I'm not going to be getting too serious about grilling or BBQ this year, but when I do, I want some vittles that end up like that.
Rodeo Burger- Spartiate
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Re: Crazy steaks
I'm not that good of a cook, Rodeo. Experimenting like this just becomes something fun you can mess around with when you're homeward bound. I do think I make pretty kick ass Bbq, but that's all relative to SE MI.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
Man. I'm kinda buzzed up right now but I think I might have really fucked up my foot. but not
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
WhiteBoyHatcher wrote:I'm not that good of a cook, Rodeo. Experimenting like this just becomes something fun you can mess around with when you're homeward bound. I do think I make pretty kick ass Bbq, but that's all relative to SE MI.
Well, I guess all things are relative. I've never heard of grape seed oil, so there's that.
Hope your foot feels better, but I have a feeling the meal was worth it.
Rodeo Burger- Spartiate
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Re: Crazy steaks
A couple of things I'd like to discuss in this thread.
1. Letting steaks sit at room temperature for a long time prior to grilling is pointless. (Yes, I said it.) A thick cut steak is not going to change temperature much in 30-60 minutes of room temp. Just salt it and put it back in the fridge.
2. When salting a steak ahead of time, be sure to rinse it and dry it really well prior to grilling. I've witnessed friends ruin good steaks by failing to do this. Everyone likes salty food, but your steak will taste like a salt lick if you don't rinse it and dry it off. There shouldn't be any visible salt on the steak when you put it on the grill.
3. For thick steaks, I like to cook them at medium temp, then sear over direct heat at the end. The notion that the sear "locks in" juices and therefore should be done up front is bullshit. It doesn't matter, I've done it both ways (sometimes side by side) and it is always the same result.
4. Use a meat thermometer. Yeah, I know we're all bad ass grillers and can spot a medium rare steak from 20 feet away, but more often than not people get it wrong. Most of us are not pro cooks working in a restaurant kitchen with the same cuts of meat night after night.
1. Letting steaks sit at room temperature for a long time prior to grilling is pointless. (Yes, I said it.) A thick cut steak is not going to change temperature much in 30-60 minutes of room temp. Just salt it and put it back in the fridge.
2. When salting a steak ahead of time, be sure to rinse it and dry it really well prior to grilling. I've witnessed friends ruin good steaks by failing to do this. Everyone likes salty food, but your steak will taste like a salt lick if you don't rinse it and dry it off. There shouldn't be any visible salt on the steak when you put it on the grill.
3. For thick steaks, I like to cook them at medium temp, then sear over direct heat at the end. The notion that the sear "locks in" juices and therefore should be done up front is bullshit. It doesn't matter, I've done it both ways (sometimes side by side) and it is always the same result.
4. Use a meat thermometer. Yeah, I know we're all bad ass grillers and can spot a medium rare steak from 20 feet away, but more often than not people get it wrong. Most of us are not pro cooks working in a restaurant kitchen with the same cuts of meat night after night.
Phil McCrackin- Geronte
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Re: Crazy steaks
Nice looking steak. Your dawgs on the other hand --- I don't recommend sandals, bro.
DroppedByADime- Geronte
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Re: Crazy steaks
Looks like someone sold you roast, and charged three times as much.
Marc Summers- Pet Troll
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Re: Crazy steaks
searing in butter is pretty much impossible, isn't it? won't the butter just burn? i usually just put a pat of butter on it while it's resting.
Turf- Spartiate
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Re: Crazy steaks
Turf1 wrote:searing in butter is pretty much impossible, isn't it? won't the butter just burn? i usually just put a pat of butter on it while it's resting.
I usually do a pat of butter, as well, but last night I put all of that clarified butter from the saucepan into my skillet (and onto my foot - still burnt) right before my steak. It worked out really well.
It would appear that clarified butter has a pretty low smoke point but hey, it worked.
http://culinaryarts.about.com/od/culinaryreference/a/smokepoints.htm
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
Marc Summers wrote:Looks like someone sold you roast, and charged three times as much.
Nucky, once again speaking out of your anus.
First of all, a ribeye is comes from a rib roast. So it basically is the same thing.
I'm not sure if you're referring to my pics or the OP, but in general, marbling = good = more expensive. The Delmonico ribeye comes from a certain part of the rib roast that is supposed to in general, have more fat.
For example, this is a wagyu ribeye.
Third of all, wagyu is kind of a scam as there is no "true" wagyu beef in the US. I read a good article about this last year but I don't have the link handy.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
WhiteBoyHatcher wrote:
Nucky, once again speaking out of your anus.
First of all, a ribeye is comes from a rib roast. So it basically is the same thing.
I'm not sure if you're referring to my pics or the OP, but in general, marbling = good = more expensive. The Delmonico ribeye comes from a certain part of the rib roast that is supposed to in general, have more fat.
For example, this is a wagyu ribeye.
Third of all, wagyu is kind of a scam as there is no "true" wagyu beef in the US. I read a good article about this last year but I don't have the link handy.
I'll help you out
http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/
Snake Plissken- Geronte
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Re: Crazy steaks
Debatable. The ones I pictured were extremely thick. Let them sit out at room temp for 4 hours, covered of course. It definitely helped in getting a balanced medium rare.Phil McCrackin wrote:A couple of things I'd like to discuss in this thread.
1. Letting steaks sit at room temperature for a long time prior to grilling is pointless. (Yes, I said it.) A thick cut steak is not going to change temperature much in 30-60 minutes of room temp. Just salt it and put it back in the fridge.
Fascinating both you and WBH mention salting and then rinsing the steak. Have never heard of the technique, and will never try it.2. When salting a steak ahead of time, be sure to rinse it and dry it really well prior to grilling. I've witnessed friends ruin good steaks by failing to do this. Everyone likes salty food, but your steak will taste like a salt lick if you don't rinse it and dry it off. There shouldn't be any visible salt on the steak when you put it on the grill.
Maybe this is where the type of salt comes into play. Table salt has a distinct metallic taste IMO...very harsh. Like table sugar, it's something I don't keep in the house. Kosher salt is less harsh, maybe because the crystals are larger. I find sea salt much milder in flavor and use it to season whatever I throw on the grill or smoker.
I'm particularly fond of this sea salt
A 22# bag is roughly $90 but lasts me about 5 years. A quality salt grinder is a must...have tried a lot of shitty ones.
Never tried the method because sear-first makes more sense from a control standpoint. At what internal temp do you pull the thing to sear it?3. For thick steaks, I like to cook them at medium temp, then sear over direct heat at the end. The notion that the sear "locks in" juices and therefore should be done up front is bullshit. It doesn't matter, I've done it both ways (sometimes side by side) and it is always the same result.
Completely agree4. Use a meat thermometer. Yeah, I know we're all bad ass grillers and can spot a medium rare steak from 20 feet away, but more often than not people get it wrong. Most of us are not pro cooks working in a restaurant kitchen with the same cuts of meat night after night.
The Pantry- Geronte
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Re: Crazy steaks
You're missing the point on the salt, P. Revelation I just discovered yesterday. The point of all the salt is not necessarily to impart flavor on the meat (though that can be accomplished, too). It's to oversalt the **** out of it to draw as much moisture out of the steak as possible. Thus, it helps your sear tremendously. I am a salt fiend but obviously you don't want to cook it with that much salt on it. The steak definitely had enough salt drawn into the meat after a 30-45 min rest that I didn't need to add my own table salt afterwards (I use seat salt, as well).
Like I was saying last night, I had been searing for 2-3 minutes on each side and not getting a good sear on it. Check out the sear on the steak I did last night. 1 minute tops each side, probably more like 45-50 seconds.
Like I was saying last night, I had been searing for 2-3 minutes on each side and not getting a good sear on it. Check out the sear on the steak I did last night. 1 minute tops each side, probably more like 45-50 seconds.
WhiteBoyHatcher- Geronte
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Re: Crazy steaks
We occasionally will do a roast and just bury the thing in Kosher salt, stick it in the oven and when it's done, the salt just cracks off, like a shell. Does not impart salty flavor to the meat, but makes for some very tender, tasty meat
I.B. Fine- Geronte
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Re: Crazy steaks
I often wonder why in the world Kosher or Sea NACL would taste any different than any other NACL
Can anybody clue me in?
Can anybody clue me in?
Sponge Worthy- Spartiate
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Re: Crazy steaks
Sponge Worthy wrote:I often wonder why in the world Kosher or Sea NACL would taste any different than any other NACL
Can anybody clue me in?
kosher salt is just larger grained regular salt. it should be called koshering salt.
By-Tor- Geronte
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Re: Crazy steaks
Sponge Worthy wrote:I often wonder why in the world Kosher or Sea NACL would taste any different than any other NACL
Can anybody clue me in?
Sea salt has fish poop mixed in with it.
Jake from State Farm- Geronte
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Re: Crazy steaks
The Pantry wrote:
Debatable. The ones I pictured were extremely thick. Let them sit out at room temp for 4 hours, covered of course. It definitely helped in getting a balanced medium rare.
4 hours is pretty extreme. I'm not a food safety expert, but this seems like a bad idea.
My statement was more aimed at people who insist on steak sitting out for 30-45 minutes before grilling. I contend that this accomplishes nothing, because 70F ambient air temp isn't goign to raise the internal 35-40F temp of a refrigerated steak more than that unless you are willing to let it sit for hours. You are one of the people willing to let it sit for hours.
Fascinating both you and WBH mention salting and then rinsing the steak. Have never heard of the technique, and will never try it.
Maybe this is where the type of salt comes into play. Table salt has a distinct metallic taste IMO...very harsh. Like table sugar, it's something I don't keep in the house. Kosher salt is less harsh, maybe because the crystals are larger. I find sea salt much milder in flavor and use it to season whatever I throw on the grill or smoker.
I'm particularly fond of this sea salt
A 22# bag is roughly $90 but lasts me about 5 years. A quality salt grinder is a must...have tried a lot of shitty ones.
Interesting that you state you will NEVER try it. Why not? Isn't part of the fun of cooking trying new things? I'm not saying my way is the only way, I'm more interested in discussing and learning how others do it.
I've tried the salt w/o rinsing and found it to be overly salty. Maybe I'm doing something different or wrong than you. I don't use a lot of salt on my food, so I may be more sensitive to salt taste than you. I much prefer the salting to tenderize, draw out moisture, then rinse/dry it off. I always use sea salt from a grinder (i just buy the disposable cheap ones at the grocery store) or kosher salt from a box. I don't think I have plain table salt in my house and haven't used it in years.
I do it both ways, sear up front or sear at the end. I'm not sure it really matters either way, my point was more that "locking in the juices" isn't accomplished either way. The juices can still run out, even with a really crusty sear.Never tried the method because sear-first makes more sense from a control standpoint. At what internal temp do you pull the thing to sear it?
Some argue that it's easier to get a more evenly cooked piece of meat if you sear at the end. When I've done this, I've moved the steaks to the hot side when they are around 115-120F, sear them on each side and pull them off. Maybe 30-60 seconds per side? Should end up with a 130F medium-rare steak after pulling off + a few minutes to rest. This is easier with gas than charcoal, as you have more temp control.
Phil McCrackin- Geronte
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Re: Crazy steaks
Would never leave chicken or ground meat out that long but have no problem leaving large cuts of beef out...do it with standing rib roasts whenever I make one. Have even tried a recipe for corned beef that marinates the brisket for 2 days at room temperature. The really interesting part of the recipe is the meat is ready to eat after marinating...no cooking required.Phil McCrackin wrote:
4 hours is pretty extreme. I'm not a food safety expert, but this seems like a bad idea.
My statement was more aimed at people who insist on steak sitting out for 30-45 minutes before grilling. I contend that this accomplishes nothing, because 70F ambient air temp isn't goign to raise the internal 35-40F temp of a refrigerated steak more than that unless you are willing to let it sit for hours. You are one of the people willing to let it sit for hours.
Never because I don't have a need to try it. I'm very happy with the sear and flavor of the method I use. Plus, the idea of putting water on a steak defies all of my grilling sensibilities developed over the years. The only possible reason I could see for putting a steak under a faucet is if gHost's grilling friend drops one on the patio and then keeps it on the side to eat himselfInteresting that you state you will NEVER try it. Why not? Isn't part of the fun of cooking trying new things? I'm not saying my way is the only way, I'm more interested in discussing and learning how others do it.
I've tried the salt w/o rinsing and found it to be overly salty. Maybe I'm doing something different or wrong than you. I don't use a lot of salt on my food, so I may be more sensitive to salt taste than you. I much prefer the salting to tenderize, draw out moisture, then rinse/dry it off. I always use sea salt from a grinder (i just buy the disposable cheap ones at the grocery store) or kosher salt from a box. I don't think I have plain table salt in my house and haven't used it in years.
Couple other things:
1) Sea salt. I've tried a shitload of them, including some with disposable grinders. They are not all the same. Settled on Celtic grey sea salt as my favorite about 15 years ago. It adds a light saltiness and nice flavor to everything you put it on/in...meat, fish, vegetables, eggs, potatoes and other starches, chili, etc...without being overpowering. The stuff is so light that it's almost impossible to over salt anything unless you are extremely heavy handed.
The 22# bags are wet...probably a couple pounds of moisture in each bag. I cut them open and fill a mason jar with wet stuff for later use in sauces and chili. Scoop a few cups out on a dinner plate to air dry a couple days for day-to-day use in the salt grinder. The rest of the bag gets twist tied and stored in a sealed 5 gallon bucket for when I need it months later.
I suggest trying it. You don't have to buy the big bag...they have one and five pound options.
Celtic sea salt
2) Sear. Bought a Weber Genesis gas grill in 1997. Stopped using it for steaks and burgers roughly a month after the purchase and went back to the kettle. IMO gas grills are great for rotisserie...that's about it.
Lump charcoal gets hot as hell and delivers the perfect steak sear, without a salt cure and water bath.
The Pantry- Geronte
- Posts : 18931
Join date : 2014-04-16
Location : Troy
Re: Crazy steaks
I thought about this awesome thread as I was eating my lame meat load served up at the Texas Roadhouse. The Arnold Palmer was tasty, the meat left me wanting to revisit this thread.
MasonGuy- Geronte
- Posts : 400
Join date : 2014-04-24
Location : Gravel Pit
Re: Crazy steaks
MasonGuy wrote:I thought about this awesome thread as I was eating my lame meat load served up at the Texas Roadhouse. The Arnold Palmer was tasty, the meat left me wanting to revisit this thread.
Wait, what? You blew Arnold Palmer at Texas Road House?
tTito- Geronte
- Posts : 1672
Join date : 2014-04-22
Location : Heart of America
Re: Crazy steaks
Moar experimenting. I think you need a fire in the cast iron skillet. And you need to do the salt bath. Wow, the sear. I started the clarified butter in the skillet on the enclosed grill. By the time I had the steak washed and ready to put on it was a raging fire. I think that's what you want. 45-60 seconds per side. Then into the oven/indirect heat. I actually put this one into my WSM which was cooking hot with hickory wood. Pulled it at 115-120 to rest.
WhiteBoyHatcher- Geronte
- Posts : 28950
Join date : 2014-04-20
Location : Welcome to the Revolution
Re: Crazy steaks
WhiteBoyHatcher wrote:Moar experimenting. I think you need a fire in the cast iron skillet. And you need to do the salt bath. Wow, the sear. I started the clarified butter in the skillet on the enclosed grill. By the time I had the steak washed and ready to put on it was a raging fire. I think that's what you want. 45-60 seconds per side. Then into the oven/indirect heat. I actually put this one into my WSM which was cooking hot with hickory wood. Pulled it at 115-120 to rest.
Update your foot pics please.
tTy- Geronte
- Posts : 4770
Join date : 2014-05-10
Re: Crazy steaks
I don't give too much of a shit about steaks really.
But god damnit... It's nice having pictures in posts again.
But god damnit... It's nice having pictures in posts again.
Gomer- Geronte
- Posts : 1461
Join date : 2014-04-18
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