Page 5 of 6 FirstFirst ... 3456 LastLast
Results 41 to 50 of 52

Thread: How to grill a perfect steak?

  1. #41
    New Member
    Join Date
    Jun 2018
    Location
    UK
    Posts
    14
    I think it depends on which steak you are cooking. There is some thought that cooking a fattier cut such as a rib eye is better cooked on a griddle/plancha as the melting fat will not cause flare ups - and you could always save what is released. Leaner steaks such as sirloin/rump/fillet are good over direct heat. Or reverse sear thickets cuts. personal choice is important though.

  2. #42
    New Member
    Join Date
    Jan 2005
    Location
    Oakland, CA
    Posts
    27
    Late to the subject. Less experienced than plenty of the previous posts. Underequipped (no working grill at the moment though LMichaels is helping me sort that out). But I'll offer what I cooked Saturday anyway -
    Costco Prime Ribeyes. Heavily salt, wait 25 min, rinse. Sous vide with a little butter & garlic at 129 (I went 3 hours, I'm sure you can get away with less or more). Pepper & sear on a cast iron, you'll know its hot enough when the smoke alarm tells you.

    Did a fairly thorough survey of SF steak houses last year with my dad, turned out to be the last year of his life. Think I beat most of them with this. Exception would be the old school House of Prime Rib which was just nuts.

  3. #43
    TVWBB Hall of Fame LMichaels's Avatar
    Join Date
    Oct 2012
    Location
    Rockford IL
    Posts
    5,477
    Water would NEVER touch my steak. Yuk. If you're putting so much salt you feel a need to bathe your steaks you're using too much. BTW I have tried the salt/wait for various time periods and honestly compared to a good seasoning just before cooking have noticed no improvement in taste or quality of finished product. Keep in mind as well Costco steaks (except tenderloin) are all blade tenderized so really trying to "brine" them is futile.

  4. #44
    TVWBB All-Star BFletcher's Avatar
    Join Date
    Aug 2016
    Location
    Preble CO. Ohio
    Posts
    1,329
    Quote Originally Posted by JoeR View Post
    Think I beat most of them with this. Exception would be the old school House of Prime Rib which was just nuts.
    I for one could not argue against a huge success as this; great job! Sorry about the loss of your Dad.

  5. #45
    New Member
    Join Date
    Jan 2005
    Location
    Oakland, CA
    Posts
    27
    Quote Originally Posted by LMichaels View Post
    Water would NEVER touch my steak. Yuk. If you're putting so much salt you feel a need to bathe your steaks you're using too much. BTW I have tried the salt/wait for various time periods and honestly compared to a good seasoning just before cooking have noticed no improvement in taste or quality of finished product.
    I think it makes a difference to let it sink in (don't think I mentioned an hour in the fridge after rinsing the salt off & patting dry), similar to putting rub on a larger cut the night before a smoke. But maybe not worth the time & effort.

    Quote Originally Posted by BFletcher View Post
    I for one could not argue against a huge success as this; great job! Sorry about the loss of your Dad.
    Thanks. The man wasn't a cook but he loved a good steak...

  6. #46
    TVWBB Hall of Fame LMichaels's Avatar
    Join Date
    Oct 2012
    Location
    Rockford IL
    Posts
    5,477
    Yeah the salt thing is one of those things that is somehow now all the rage, but side by side I see no benefit from. In any case good your dad had a nice time with you and enjoyed and sorry about his passing. We just never know about that Going to see my 92 yo dad today. I try to get there once/twice a week. Lost mom a little over 5 years ago now just a month ago my youngest sister. It hits hard.

  7. #47
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    12,927
    The salt thing is why Barb and I don't eat out very often most of the meals are just way to salty for me anymore. I've been on a salt restricted diet for about 15 years now and a little bit of salt now goes a long way with me. I like a little of Morton's lite salt on my steak and I can't eat a fried egg without a little salt, but that's about all I put salt on anymore. You get used to it after awhile.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  8. #48
    TVWBB Honor Circle Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,904
    Quote Originally Posted by Rich Dahl View Post
    The salt thing is why Barb and I don't eat out very often most of the meals are just way to salty for me anymore. I've been on a salt restricted diet for about 15 years now and a little bit of salt now goes a long way with me. I like a little of Morton's lite salt on my steak and I can't eat a fried egg without a little salt, but that's about all I put salt on anymore. You get used to it after awhile.
    Salt isn’t a big issue for me, not on a restricted diet, I just don’t like the amount of salt injected, detected, reflected, objected, presented, in almost any commercial products. I use 10% salt from my younger days but, I do realize that I don’t/shouldn’t, have/want the amounts I used to.
    The thing about “lite salt” is that it is potassium chloride, it’s not the same as sodium chloride (kosher and table salt), dietary restrictions from one’s Doctor are important but, it isn’t too tough to get “some” of the sodium out of the mix. Bad pun sorry, I’ll go to my corner now.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  9. #49
    TVWBB Member
    Join Date
    Apr 2013
    Location
    Glastonbury Conn
    Posts
    43
    Sorry that some are not tolerant to salt. To my 70 yr old body, salt is required. To those who are restricted ... sorry.

  10. #50
    TVWBB Honor Circle Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,904
    Yep, salt is a strange dietary mineral! I have simply tried to lower my intake due to Blood pressure concerns. But, for years I simply didn't use it at table, small quantities in prep. I still rarely feel it necessary at table but, for guests I do have a cellar there. I’ve found there are times when a small handful of Fritos can seriously improve my summertime enjoyment after exertion!


    A beer helps too!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

Page 5 of 6 FirstFirst ... 3456 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •