Cooking A Good Steak
06-16-2017
, 05:40 PM
Guess the reality is that an ideal food product can sometimes take time and effort - and maybe sometimes those can take away from the enjoyment factor, depending on what sort of experience one is hoping to have on any given day?
That fireplace vid seemed like an awful lot of effort for a food product - but guess the main idea of cooking the steak on wood chips was maybe that the technique imparts an expecially smoky flavour to the meat? Have never bothered to try adding a little wood chip box to my gas bbq - but watching the effort this chef went through to try and get that added flavour to his steak made me feel like maybe it might make a noticeable difference in taste, *with minimal effort*?
Picked up some hickory chips and a little smoker box at Walmart yesterday for about C$12.50, so will have to give it a try sometime and see if things taste different/better - have actually given up red meat, so will probably grill chicken and veggies. Have a pic of a steak pizza could add to this thread, but it's not very appetizing-looking
06-16-2017
, 08:27 PM
Steak aficionados, particularly ones familiar with aging steaks. My local grocery store has some dry aged prime strips for $20/lb. A very solid deal considering summertime normal prime strip is going for the $15 to $20 range vs. $8 that can be found in Winter. However do you think these might be over aged?
06-16-2017
, 10:14 PM
Quote:
Steak aficionados, particularly ones familiar with aging steaks. My local grocery store has some dry aged prime strips for $20/lb. A very solid deal considering summertime normal prime strip is going for the $15 to $20 range vs. $8 that can be found in Winter. However do you think these might be over aged?
Those look great DN--I'd go for it. My home dry-aged steak went for 8 weeks and was fantastic. Doubt those are anywhere near that old.
06-16-2017
, 10:17 PM
06-16-2017
, 10:30 PM
Thanks I found your results thread and yeah they didn't appear that aged. I'm going to go for it.
You're original post pic.
06-16-2017
, 11:55 PM
It's so fun to eat nice food, especially with friends and family - wouldn't be surprised if there's lots of lurkers who never post, but enjoy stopping by to see what everybody else is up to.
Wound up getting a meat thermometer because if this thread, and the Everything Else thread and watching David Williams on MasterChef last summer - it made such a difference in the quality of my food, so quicky ... and it was so super easy to use, which was the best part
These cooking threads are nice
06-17-2017
, 06:32 PM
Quote:
Steak aficionados, particularly ones familiar with aging steaks. My local grocery store has some dry aged prime strips for $20/lb. A very solid deal considering summertime normal prime strip is going for the $15 to $20 range vs. $8 that can be found in Winter. However do you think these might be over aged?
Per bigdaddy' rec picked up some of this today. I think I'm going to do the sparks vid grill technique, unless has any tip for cooking these.
Also there seems to be enough bourbon dorks on here to appreciate this. Weller 12 1.75L. One of of the benefits of living in Texas.
Should be a good Father's Day.
06-18-2017
, 11:08 AM
06-18-2017
, 11:10 AM
Quote:
Wife brought some steaks home that were labeled T-bones. They were thinner than I prefer and were butchered a bit... unusually, but if you have steak in front of you, you're going to cook and eat it right?
Now this effort was definitely not up to the elite standards of this thread, but I figure if I'm going use the tips and techniques you guys offer, and even do a bit of critiquing myself on occasion, I should post some results once in awhile whether good, bad, or in between.
Missed my target temp on the initial cook by several degrees. Bummer.
Might as well do surf n turf, right? While I love steak and shrimp, the michelada was the highlight of the meal for me
More medium than I was aiming for. Should have killed the initial cook sooner and maybe moved the steaks around more during the final sear to get a more even crust
Now this effort was definitely not up to the elite standards of this thread, but I figure if I'm going use the tips and techniques you guys offer, and even do a bit of critiquing myself on occasion, I should post some results once in awhile whether good, bad, or in between.
Missed my target temp on the initial cook by several degrees. Bummer.
Spoiler:
Might as well do surf n turf, right? While I love steak and shrimp, the michelada was the highlight of the meal for me
More medium than I was aiming for. Should have killed the initial cook sooner and maybe moved the steaks around more during the final sear to get a more even crust
You're right, this looks like an awkward cut, but I think you did a nice job all things considered.
06-18-2017
, 06:41 PM
I'm grilling two bison ribeyes for Father's Day. First time. Learned from Kenji that without the marbling they cook faster and longer during the rest. Been on a rack salted over night and put on dry rub this morning. Hoping for the best. Probably will pull at 115. May experiment with a butter baste. 
06-18-2017
, 08:33 PM
