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-   -   Life Why Can't I Grill A Decent Steak? (https://www.chiefsplanet.com/BB/showthread.php?t=276568)

Groves 09-25-2013 09:02 PM
Quote:
Originally Posted by Tytanium (Post 10017898)
tripped its breaker somehow and I lost all of it.
Get thee to the internet and splurge on a $12 freezer alarm. Sure beats making cat food over and over.

Like this or a dozen similar.
http://www.amazon.com/NEEWER%C2%AE-R...=Freezer+alarm

angelo 09-25-2013 10:03 PM
Quote:
Originally Posted by Loneiguana (Post 10019623)
Just because it keeps popping up:

Mythbusting: Letting Meat Come To Room Temp

http://www.amazingribs.com/tips_and_...room_temp.html

http://www.seriouseats.com/2013/06/t...ing-steak.html


Long story short, the math behind this idea isn't there. It takes a lot longer than 20 minutes to bring meat to room temp, plus when dealing with grill surfaces, the difference in temperature is negligible.

From the second website:
That is a well and good, But I have cooked an average of 150 steaks a week for the last 20 years professionally.
Bringing them to room temp works for me and I will keep doing it.

Ang

Silock 09-25-2013 10:46 PM
Quote:
Originally Posted by Loneiguana (Post 10019623)
Long story short, the math behind this idea isn't there. It takes a lot longer than 20 minutes to bring meat to room temp, plus when dealing with grill surfaces, the difference in temperature is negligible.
1) The point of resting it after salting isn't necessarily to bring it to room temp. Although, if you leave it out long enough, the more even cooking is there. They just aren't leaving them out long enough in their tests.

2) It's also why you need to leave the steaks out longer, use more salt, and then rinse the salt off and dry them when searing. It seasons the steak better, and drying them removes the moisture that prevents a great sear.

vailpass 09-25-2013 11:01 PM
Quote:
Originally Posted by angelo (Post 10019562)
I can't recommend this enough.
Although I would recommend a few adjustments.
1) Let the steaks come to room temperature.
2) Season with Kosher Salt and Black Pepper (optional on the pepper)
3) Let the steaks sit with the seasoning for 20 minutes
4) Pat the steaks dry with a paper towel (this is critical to getting a good crust on the steak
5) Make sure your fire is very hot and cook to desired doneness. I recommend an instant read thermometer (125 for medium rare)
6) let the steaks rest 10-20 minutes based on size.

Enjoy

Ang
Thanks!

lewdog 09-26-2013 04:13 PM
I cooked my t-bone rare last night. Thin crust on outside and very little cooked the rest. It was melting in my mouth.

Fire Me Boy! 09-29-2013 05:43 AM
I'm not huge into rubs for steaks, especially good ones, but try this sometime. It's really very good - it seems to boost beefiness/umami more than actually flavor the steak.

"Grilling spice mix" from Modernist Cuisine

10g sweep paprika
10g porcini powder
10g honey powder
5g onion powder
5g smoked salt
1g ground black pepper

I know the porcini powder is very high in glutamates, which makes beef taste beefier (much like mushrooms, tomatoes, worcestershire sauce, and sardines). Keeps for a couple weeks in a Tupperware.

mdchiefsfan 09-29-2013 05:52 AM
Quote:
Originally Posted by Tytanium (Post 10017830)
Doing this tonight. My first experience with cast iron. Can't wait

Fire Me Boy! 09-29-2013 06:06 AM
Quote:
Originally Posted by mdchiefsfan (Post 10028111)
Doing this tonight. My first experience with cast iron. Can't wait
:spock:

Have you not been paying attention to me all this time?!?!

vailpass 09-29-2013 06:08 AM
Quote:
Originally Posted by Fire Me Boy! (Post 10028117)
:spock:

Have you not been paying attention to me all this time?!?!
:D The question is: is the cast iron broke in?

mdchiefsfan 09-29-2013 06:09 AM
Quote:
Originally Posted by Fire Me Boy! (Post 10028117)
:spock:

Have you not been paying attention to me all this time?!?!
LMAO I salivate at all the posts you make about food so much that comprehension is impossible.

It's your fault, really.

mdchiefsfan 09-29-2013 06:11 AM
Quote:
Originally Posted by vailpass (Post 10028121)
:D The question is: is the cast iron broke in?
It's pre-seasoned, but I think I am going to cook up some bacon in it to ensure decent seasoning, cook the steaks and have the bacon on my baked potatoes.

Baby Lee 09-29-2013 06:14 AM
Quote:
Originally Posted by mdchiefsfan (Post 10028127)
It's pre-seasoned, but I think I am going to cook up some bacon in it to ensure decent seasoning, cook the steaks and have the bacon on my baked potatoes.
http://images.thehollywoodgossip.com...warms-meme.jpg

vailpass 09-29-2013 06:14 AM
Quote:
Originally Posted by mdchiefsfan (Post 10028127)
It's pre-seasoned, but I think I am going to cook up some bacon in it to ensure decent seasoning, cook the steaks and have the bacon on my baked potatoes.
And...it's 5 in the morning and I'm hungry suddenly.
Hope your dinner turns out great.

mdchiefsfan 09-29-2013 06:16 AM
Quote:
Originally Posted by Baby Lee (Post 10028131)
ROFL

mdchiefsfan 09-29-2013 06:17 AM
Quote:
Originally Posted by vailpass (Post 10028132)
And...it's 5 in the morning and I'm hungry suddenly.
Hope your dinner turns out great.
:D Me too. Good thread btw.


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