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09-23-2013, 07:47 AM | #91 | |
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All these beef producers use similar methods of production. I can't see the question varying much, if at all. |
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09-23-2013, 07:48 AM | #92 |
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And olive oil has a lower smoke point so its better for high temps imo
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09-23-2013, 07:49 AM | #93 |
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09-23-2013, 07:49 AM | #94 |
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My grates are Teflon, I spray a little Pam on them when doing chicken but don't have much problem with sticking. So it isn't a flavor thing?
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09-23-2013, 07:49 AM | #95 |
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09-23-2013, 07:50 AM | #96 |
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I use a marinade. Sit the steaks out of the fridge and dribble about 1/4 to 1/3 cup of Crown Royal over the steaks in a dish and then top with a dash of garlic powder. Let sit for about 10 to 20 mins. Sear each side first then I cook for around 7-8 minutes per side 400+ grill. Shortly before pulling them I sprinkle like a Cajun spice over both sides as I like my steaks blackened. You might like a shorter cook time as I like my steaks a good medium well. For extra thick steaks sear them at high heat then reduce the temp to around 350 to 375 and cook at the lower heat for longer so that the middle of the steak gets done without overcooking the outside. Works for me.
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09-23-2013, 07:50 AM | #97 | |
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09-23-2013, 07:51 AM | #98 |
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I'm too damn lazy to touch the stove. Thanks.
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09-23-2013, 07:52 AM | #99 | |
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last time I did it, I put the cast iron in the oven at 500. took it out (NTTAWWT), threw the steaks on for about 2 minutes per side, then put the pan back in with the steaks for only like another 2-3 minutes per side (if that). Removed steaks to rest, then de-glazed my skillet blue cheese crumbles, a tiny amount of butter, and about a 1/2 cup of brandy (or Cognac..I can't remember). made a great dipping sauce. I've used bourbon before. I thought it was awesome, but the wife preferred Brandy/Cognac.
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09-23-2013, 07:53 AM | #100 | |
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ehh, I guess somewhat, more more of an actual result driven technique. The steak will cook 'properly' - the oil helps drive the grate to a temp that'll get you your good grill marks, which (at the end of the grilling) will get you your best result. Don't be bashful w/ salt. I don't like Lawry's Seasoned salt, however - we have really good farmers markets here, they carry the house seasoned salt and it's phenomenal - mostly because it's more seasoning than salt, Lawry's is the other way around. Celery Seed Powder and garlic work well, but please salt good, especially if it's a thicker slice. |
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09-23-2013, 07:54 AM | #101 |
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I found a small rancher in northern AZ that I can do this from, organic beef guy. But I'm on a waiting list. Have bought thanksgiving Turkeys from him, fantastic.
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09-23-2013, 07:55 AM | #102 | |
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09-23-2013, 07:56 AM | #103 | |
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09-23-2013, 07:57 AM | #104 |
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I bet you're not getting your grill hot enough, are you covering it? if so; dont. (I mean sure - cover while achieving your temp PRIOR to the meat being on grill)
Get grill really hot, uncover - lay meat onto seasoned grates, walk away, let them do their thing. don't forget 45-degree rotation prior to flip. |
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09-23-2013, 07:57 AM | #105 | |
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I have a tiny bowl filled with kosher salt next to my oven/stove. makes a great way to grab a pinch or two. Easier than grinding it on there. Salt = flavor. I think I read in one of Gordon Ramsey's books I have (or maybe Alton Brown), that when you're dealing with seasoning meat that hasn't marinaded or anything, that it takes a little more seasoning than you'd think.
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