Lets say you sold a few Colt revolvers and can now afford to buy some nice steaks.
What are you gonna do to them before you put them on the grill?
"...the right of the people to keep and bear Arms, shall not be infringed." 🍺 🇺🇲 🍔
If they are nice steaks you don't need to do anything more than bring them to room temperature before putting them on the grill. Some like to add salt and pepper. I would add the salt, for sure but don't do that too long before putting the meat on the grill or it will needlessly dry the surface out.
Use a grill. Don
Use a grill before putting them on a grill?
Staring with this:
Costco tenderloin about 2" thick. Olive oil on the beef. Some chipotle powder, salt, black pepper, garlic, onion on the oil.
Gonna go with the grill as hot as possible. 4 minutes, turn, 4 more minutes, flip. 3 minutes, turn, 3 minutes, remove. Given that it's windy and 40 degrees outside, these will come out medium rare at most.
Looks a lot like the way I used to do it when I could afford them. The only difference is that I put the burnable spices like pepper and garlic on after I turn the steaks and since I don't have to worry about them falling off, I use a little less.
That being said I did pick up 4 nicely marbled N.Y.strips today, but will probably broil the first 2 and save the others for the grill when the weather is nicer. Bob
I always start with checking the propane tank to make sure there is enough to get the job done. Nothing worse than running out just after you flip the steak ending up with baked slab beef.
hopefully unwrap them..........
I cut Steaks, (work in the Meat dept) everyday.
My big outdoor grill crapped out. Bought a small tabletop unit. Was great when we sold 1#'r bottles, but we stopped. (?) Bought a 5' adapter hose to connect my 20#'r to a small bottle set up. (It didn't work.) 🤔 Not sure why?
I love a good grilled Steak. (Have several nice NY Strips getting freezer burn, as we speak.) 😔 I like melted butter on them at room temp. Salt/Pepper, Badia Perfect Seasoning, (Love that stuff.) Worcestershire Sauce.
Sautee'd Slivered Onions in EVOO, a good Baked Potato, Butter, Sour Cream. Mmnnn..........Mmnn......
A really good mixed green/vegetable side salad, a huge bonus. One of the best meals EVER.
*Cooking a Steak indoors, is a Crime.
Extreme NE TN/W NC ya'll. 😁
whats this steak you speak of
it looks a bit different than what I am use too
Looks Great Ditch!!
Even has Grill Marks.
Love me some Spam. 👍
May have a few (a'hem) cans set aside, in my SHTF stash. 🤔
ya need a bison rib eye,,,
I used to eat fried Spam all the time growing up. Loved it! Haven't had Spam in a long time, though. What was the other one....Treet? Treat? Something like that?
Spam is the mos eaten food in the word according to JB&B.
Melt a stick of butter and add Moores marinade. Liberally sprinkle steak with garlic powder and lemon pepper. Spoon butter mixture over seasoned steak until it turns thick covering steak. Flip and repeat process on other side. Put in fridge for a day or three to age. Before cooking, let steak come up to room temperature. Butter melts over the fire to flame kiss the meat when cooking.
What Mr. Perfect said & bring the heat.
I love the Dollar Trees Salt Free Seasoning and Salt on a Steak 😋🥩
"Independence Now, Independence Forever."
Did ennybuddy mention marinating chunks and cooking in a fondue pot with peanut oil? Venison, lamb, round steak, goose & turkey breast are all great.
I saw a disagree! Somebody is gonna get hammered!
Warbirds-What wood/coals are those?
Everybody take a look at Warbirds post. That's what a properly grilled steak turns out like.
That is lump charcoal. In my case usually a brand called Fogo. Typically used in Kamado style grills, like my Big Green Egg
ROT ROW My spam filter ain't workin
When salting steak, it takes at least 40 minutes for all the meat juices to be expelled and then reabsorbed. Additionally, we don’t recommend salting while you’re grilling because the herbs and salt will just fall off and stick to your grill, leaving you with more cleanup later.
How to salt steak perfectly every time
At least 40 minutes before grilling
The salt dissolves into a brine that breaks down the muscle fibers and is absorbed by the meat. Because of osmosis, the meat juices leave the meat and mix with the marinade and salt before being absorbed again.
I will leave all this how too cooking stuff up to you experts! As for me, Please just pass me another baked potato!
Olive oil, garlic pepper, seasonal salt, onion powder, garlic powder, sea salt and black pepper, marinade for at least an hour then grill over charcoal and mesquite wood...
Over a real wood 🔥
This "Seasonal salt" you speak of, is it only available at certain times of the year? 🤔
When out at a nice restaurant, I usually order a boneless ribeye or bacon wrapped filet.
As the food arrives, the server usually asks if I would like some steak sauce.......to which I almost always reply "No thank you........I don't want the chef to come out here, and slap me around!".
My wife hates it when I do that..........I love it!!! 😁
2:38AM? I thought I was the only insomniac.