Steak
Posted: August 5, 2008 12:56 pm
Is anyone have anything different to do with steak on the grill. Either Ribeyes or Filets. I am going to cook a romantic dinner for my wife on Sunday. I need something new and exciting to cook her...
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Posted: August 5, 2008 1:12 pm
Kill cow and heat.
Posted: August 5, 2008 2:09 pm
When the usual steak gets boring for me, I always add other stuff to it that is a good compliment.
Lobster is always good with steak for a special occasion.
Or consider topping or stuffing the steak with something to add a little extra. I love blue cheese and roasted red peppers on steak.
Sandra Lee from the Food Network does a "Carpetbagger" steak which looks good. Recipe is on foodnetwork.com.
Give a search there to get some ideas as well. Type "steak" into the search and see what comes up.
Lobster is always good with steak for a special occasion.
Or consider topping or stuffing the steak with something to add a little extra. I love blue cheese and roasted red peppers on steak.
Sandra Lee from the Food Network does a "Carpetbagger" steak which looks good. Recipe is on foodnetwork.com.
Give a search there to get some ideas as well. Type "steak" into the search and see what comes up.
Posted: August 6, 2008 12:07 am
what types of food does she like ?
Posted: August 7, 2008 10:07 am
Folks need to spend more on the meat and less on the rubs. The steak should stand on its own. Especially if its a "fine" cut. I try to let my steaks age at least a week in the fridge, 2 weeks are even better!
Put the oil on the grill prior to the meat. Brush it on allowing the flames to cook off any residue from the last time you cooked. Reapply oil and when flames subside, apply the steak. Helps give you the grill marks you want.
To go with it buy some frozen, large shrimp (uncooked). Thaw them in the frig until no longer frozen in the center. If you can get fresh, even better!
Take off the tail and shell. Mix olive oil, and a tablespoon of chipotle pepper or cajun and ground cumin. Coat the shrimp in the oil/seasoning mix. Wrap each shrimp in a chunk of bacon, using a toothpick to hold it together. Cook until the shrimp turns a bit orange.
Save all your rubs and oils for pork, fish and chicken.
That's how we do it at BR's!
Put the oil on the grill prior to the meat. Brush it on allowing the flames to cook off any residue from the last time you cooked. Reapply oil and when flames subside, apply the steak. Helps give you the grill marks you want.
To go with it buy some frozen, large shrimp (uncooked). Thaw them in the frig until no longer frozen in the center. If you can get fresh, even better!
Take off the tail and shell. Mix olive oil, and a tablespoon of chipotle pepper or cajun and ground cumin. Coat the shrimp in the oil/seasoning mix. Wrap each shrimp in a chunk of bacon, using a toothpick to hold it together. Cook until the shrimp turns a bit orange.
Save all your rubs and oils for pork, fish and chicken.
That's how we do it at BR's!
Posted: August 7, 2008 11:04 am
Start with quality cut of meat.
let meat come up to room temp and season with salt, pepper and garlic powder.
On the grill set the coals to one side of the grill.
when the rack is screaming hot place meat on it for about a min or so. Turn it over and let it sit for another min or so.
Move meat to the other side of the bbq and add wood chips (soaked in water) to the coals. Close lid and if you have a digital meat thermometer use it so you don't have to open the lid to check if it's done.
Note: It helps to have a bottom vent open under the coals and an upper vent open over the meat.
If you can't cut the steak with a fork then you need to buy a better cut next time.
let meat come up to room temp and season with salt, pepper and garlic powder.
On the grill set the coals to one side of the grill.
when the rack is screaming hot place meat on it for about a min or so. Turn it over and let it sit for another min or so.
Move meat to the other side of the bbq and add wood chips (soaked in water) to the coals. Close lid and if you have a digital meat thermometer use it so you don't have to open the lid to check if it's done.
Note: It helps to have a bottom vent open under the coals and an upper vent open over the meat.
If you can't cut the steak with a fork then you need to buy a better cut next time.
Posted: August 17, 2008 12:02 am
pair8head wrote:Start with quality cut of meat.
let meat come up to room temp and season with salt, pepper and garlic powder.
On the grill set the coals to one side of the grill.
when the rack is screaming hot place meat on it for about a min or so. Turn it over and let it sit for another min or so.
Move meat to the other side of the bbq and add wood chips (soaked in water) to the coals. Close lid and if you have a digital meat thermometer use it so you don't have to open the lid to check if it's done.
Note: It helps to have a bottom vent open under the coals and an upper vent open over the meat.
If you can't cut the steak with a fork then you need to shoot a younger deer next time.
fixed it for you Don..
Posted: August 17, 2008 1:02 am
I like to saute mine in a mix of butter and olive oil (50/50) for 2 minutes on each side, then put them in the oven on warm for 20-30 minutes.
Posted: August 17, 2008 2:33 am
30 minutes! The cow is already dead...why torture it like that! Over cooking a good peice of meat is a horrible.Coconuts wrote:I like to saute mine in a mix of butter and olive oil (50/50) for 2 minutes on each side, then put them in the oven on warm for 20-30 minutes.
Posted: August 17, 2008 8:26 am
Does it have to be steak? I have a Weber cookbook with Coffee Crusted Pork Chops with Bourbon Cream Sauce. Gets me lovin' every time!!!! 
(was that TMI???)
(was that TMI???)
Posted: August 18, 2008 11:08 am
That sounds really tasty....Staredge wrote:Does it have to be steak? I have a Weber cookbook with Coffee Crusted Pork Chops with Bourbon Cream Sauce. Gets me lovin' every time!!!!
(was that TMI???)