How do you cook steak?

[Car Doc]

I am part of a KCBS competition BBQ team and I was in a professional BBQ class a couple years ago with Johnny Trigg and Rod Gray and they turned us on to a vender in Texas that has an amazing line of seasonings and rubs.

His company is Obie Que's his Steak Maker and Double strength pepper/garlic make the best steaks ever (and burgers) give them a try!!! :thumbsup:

Obie-Cue's BBQ Rub, Seasoning and Spice Store

 

[two_bit_score]

Noticed several in this thread say they liked homegrown steaks. A lot of people do but it's not always convenient. How about knowing the source of the beef you eat back to the ranch on which it was grown? Would you pay more for it? I like having a choice between grass fed and grain fed sometimes and I guess since only more expensive places offer that option I am paying more for the choice.

Nolan Ryan has branded his beef and maybe it costs more than other beef but it's not that much better to me.

Here is an interesting article that discusses the willingness of some consumers to spy fir the choice to have steaks from a particular ranch. Interesting.

>>It turned out that participants were less likely to order steaks with regional verification, but most likely to order steaks identified as Nebraska origin or with traceability back to the ranch. As for price, they were willing to pay, on average, $4.74 more for a steak with state-of-origin verification and $8.75 more for a steak verified back to a specific ranch. Consumers, Calkins says, view source verification as an indicator of overall beef quality and value.
These results indicate producers have an opportunity to add value to their cattle through a process of source verification, and the study revealed another opportunity to improve restaurant customers confidence in beef. Among the survey respondents, 46 percent said they would not normally seek advice from others about what to order in a restaurant. But among the 41 percent who do seek advice, 92 percent said they would consult with a member of the restaurant wait staff. Those servers, Calkins says, want to provide detailed and accurate answers to those questions and are hungry for information. This suggests the industry has an opportunity to help educate restaurant employees about beef production and the differences between types of beef and their respective values.<<

Drovers CattleNetwork - Diners love the ranch - Latest News - Editorial, Grain & Cattle Markets, Current Stories

 

[Car Doc]

The best beef around here thats store bought is Black Canyon Angus very hard to beat.

Black Canyon Cattle Company

 

[TRR]

and grilled fresh pineapple with brown sugar topping makes an excellent dessert.

 

[Soundguy]

fo sho!

 

[canoetrpr]

Jimmy - I gotta have you over for dinner man! I generally hate going to restaurants for steak as I feel I can make as good or better a steak right at home.

Start with an excellent cut of meat. I usually get the butcher to cut me T-bone to the thickness I like (about 1 1/4"). That way it is freshly cut!

Steak is never frozen. I put out a plate and pour Kosher salt onto the plate and dip the steak in it on both sides so that it is seasoned with kosher salt. That is the only seasoning I use for a good cut of meat.

Heat the BBQ on high heat - 500 to 550 degrees F. You can optionally rub a bit of olive oil on the steak but I don't usually. I put it on high heat for 1 min each side to sear it. The lid is closed when I am doing this.

Once seared I drop the heat to medium and cook for about 3.5 minutes on each side at about 350 F.

Makes a perfect steak - medium/medium rare on my Weber gas fired BBQ.

I have also been known to use wood chips soaked in apple juice for a few hours and then drained in a smoker box that fits on the gas BBQ. You can just as easily put them in tin foil and make some holes in it. That easily adds some smokey flavour to the meat. I like Mesquite.

 

[NativeSon]

The side dishes can be very important to the meal also. My wife likes me to saute sliced mushrooms and onions with garlic and S&P in olive oil and with a splash of red wine, and just serve right on top of the Steak. "I don't need no stinking steak sauce."

Baked Potato--don't wrap it in foil---- wash it then prick the skin all over, this will keep the potato from steaming and allow it to bake. If you have a baker potato (large) cook at 350* for an hour. Then add your condiments of choice. Eating the skin of this potato may be the best part.

Smoked Bake Potato--Just to prove that here in Texas we'll Smoke anything(and everything). Prep just like above, but make sure the potato is dry. Place in the BBQ Pit away from the flame with the pit at 225-250*. After about
3 1/2- 4 hours it should be ready(gently squeeze to check doneness). It will be black on the outside much like a smoked brisket, but man it's good. Good with steak or Brisket and Ribs.

Give these a try if you like and let me know what you think.

Charlie

 

[MossflowerWoods]

Smoked Baked Potato-- It will be black on the outside much like a smoked brisket, but man it's good.

Charlie

Charlie,

I thought I just invented Smoked Baked potatoes this last spring!

I should have known Texans were already doing it.

Thye are REALLY good. My only mod to the recipe you have is I coat them lightly with olive oil before smoking them behind the meat.

Be well,
David

 

[RobertN]

Was at a gun show a couple years ago. A guy there had the big smoker, smoking up brisket and tri-tip.

He was putting corn dogs on there too... Just Costco 50 to a box kind of corn dogs.

They were awesome!

Smoked Bake Potato--Just to prove that here in Texas we'll Smoke anything(and everything).

 

[RobertN]

A few years back, I got wild game cookbooks, one of which was a menu cookbook. It paired up various deer/elk/pheasant ect with veggies, salads, desserts, wines.

Tim Manion I think was his name. He had a cooking show for a while too.

The side dishes can be very important to the meal also. My wife likes me to saute sliced mushrooms and onions with garlic and S&P in olive oil and with a splash of red wine, and just serve right on top of the Steak. "I don't need no stinking steak sauce."

 

[donn12]

Duplicate

 

[donn12]

I salt and pepper my steaks and let them sit out on the counter for an hour or so before I grill. I use a kosher or sea salt grinder and fresh ground pepper. Normal table salt does not work well for some reason. The salt and room temperature are important to having a juicy steak. I read about how bad it is to put a cold steak on the grill but I don't remember why.
I don't like excessive char on my steak so I don't do anything crazy as far as a sear but I get a nice crust cooking at 400 degrees or so on direct heat. I pull the steaks at 130 degrees and put in a covered container for 5 or 10 minutes until the juices come in.
My favorite cuts are new York strip and ribeye but for the money a tenderloin from Costco is pretty good. For a special occasion I will get dry aged strips from wholefoods.
I posted on another thread about an instant read thermometer. I have a thermapen which is about $75 and if you cook out a lot well worth it.
I also love A1 sauce and I don't think it's a good steak unless I drank some ice cold beer while cooking it.

 

[donn12]

Charlie,

I thought I just invented Smoked Baked potatoes this last spring!

I should have known Texans were already doing it.

Thye are REALLY good. My only mod to the recipe you have is I coat them lightly with olive oil before smoking them behind the meat.

Be well,
David

I use olive oil on the skins and then put kosher salt on them. The skin is better than the inside! I need to try them in he smoker though

 

[jimmyj]

Thanks for the tips everybody. I've gotta go practice practice practice now until I get it right! Guess I've just gotta eat a lot of steak for a while. Oh well....

 

[bradm64]

Great thread!

Coworker just got back from an elk hunting trip (successful!), and brought me back some elk steaks for covering some meetings and activities for hiim while he was gone. I can do fine with beef, chicken, pork, vegetables, etc on the grill, but no experience on elk. Wife is kind of iffy, so I gotta make em good. Any good suggestions for the elk?

Thanks in advance!

 

[Soundguy]

can soak in butter milk to take some of the game flavor out of it..