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09-23-2013, 09:16 AM | #151 | |
Resident Glue Sniffer
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Quote:
and, ...yep..pat dry is a good idea
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09-23-2013, 09:17 AM | #152 |
Sexiest Athlete
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Your grilling technique is all wrong; try this method:
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09-23-2013, 09:20 AM | #153 |
Scarlett Johansson's boytoy
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BTW this is the method I use in the winter, great steaks as well, but too hot to do in the summer.
http://www.marcelsculinaryexperience...st-iron-steak/
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09-23-2013, 09:23 AM | #154 |
Molôn Labé
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Another tip... Never ever put an ice cold refrigerator steak on a hot grill, let that steak sit out for an hour or two at room temp
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09-23-2013, 09:24 AM | #155 | |
Psycho Bag Of Squanch
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Quote:
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09-23-2013, 09:26 AM | #156 |
Psycho Bag Of Squanch
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That's what I'm hearing. Thanks.
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09-23-2013, 09:30 AM | #157 |
GBM 8-12-15
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I've never marinated a steak.
Why would you? I want that beef flavor. |
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09-23-2013, 09:35 AM | #158 |
Comfortably Numb
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I buy my ribeyes 1 and a half to 2 inches thick and I don't like them bloody. My grill isn't the greatest, but I get it hot 450-500 sear it for 5-7 minutes then in the oven for 10 minutes at 450. It is easy and they come out juicy every time even for the thickest. I don't marinate, but do rub a little pepper in right before hitting the grill.
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09-23-2013, 09:36 AM | #159 |
Seeking the Truth daily
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Gas.
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09-23-2013, 09:37 AM | #160 | |
Sauntering Vaguely Downwards
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Quote:
The problem with high heat on a roast is that it gives you a gradient from medium-well to medium rare across the roast (the outside will be medium well where the inside will be medium rare). If you have a family that has some people that like their prime rib more on the medium side, then that will work (though you should immediately find new family). If, however, you have a proper American family that knows that the only proper way to do prime rib is medium rare, you end up wasting a lot of the meat because the outside of the roast is overcooked. However, if you cook it low and slow (I'm talking about 225), you get medium rare all the way through. Then when you take it out to let it rest, you turn your oven up to 500+. In the 20 minutes it will take the roast to rest, the oven will get hot. You then pop it back into the oven for about 5-8 minutes after the 20 minute rest period and you have your crust. It takes longer, but it tastes better.
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09-23-2013, 09:37 AM | #161 | |
Tip of the hat LIV Champs
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Quote:
Spoiler!
Don't listen to them Vail you will have the perfect steak if you soak your steak over night in some Anti-Freeze you can trust me
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09-23-2013, 09:39 AM | #162 |
Psycho Bag Of Squanch
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Should I go with Prestone?
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09-23-2013, 09:40 AM | #163 |
Tip of the hat LIV Champs
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A Brave Man Once Requested Me To Answer Questions That Are Key 'Is It To Be Or Not To Be' And I Replied Oh Why Ask Me |
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09-23-2013, 09:41 AM | #164 |
Cast Iron Jedi
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VARSITY
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09-23-2013, 09:42 AM | #165 |
Psycho Bag Of Squanch
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Thanks for the marinade advice guys. I'll wait till winter and give it a try.
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