Standup Zone Forum
General => Random => Topic started by: Admin on June 17, 2021, 08:24:50 AM
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I am wide open to the notion that there may not be one perfect steak or steak recipe. Steak can be a little like cheese in that respect. As soon as it is in my mouth it is my favorite (again). Hello Taleggio. Even so, I am going to throw this out there as a strong contender. I love to grill but holy shmoly.
https://www.youtube.com/watch?v=n1HVWjIBBnw
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That is my favorite method, except for the inevitable mess and smoke alarms.
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Get a single burner induction cooktop/plate and cook it outside. I use one for all the smokey, stinky cooks I don't want to do inside.
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Get a single burner induction cooktop/plate and cook it outside. I use one for all the smokey, stinky cooks I don't want to do inside.
Good idea, I have two in my Motor Home.
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looks pretty darn tasty. I'm personally partial to using the same initial prep for a nice thick ribeye, but instead getting a raging charcoal fire going in one side of a grill - indirect heat first, then direct at the end for the crust on both sides. Off the grill at 115-120 internal temp and rest 5 mins with a generous pat of butter on top.
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nothing beats this except maybe doing it Cast iron stovetop to oven
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Outside I use a Cuisinart XL 360 (steel top) and melt the butter in a metal bowl while the steaks are cooking. I tend to pull them off at about 118 degrees and wrap the pile of steaks in foil to finish. I use a heat gun to check the flat top for temp. My crust is legendary (in my own mind).
Inside cast iron and oven as shown 100% of the time.
Had a ribeye last night at a farm to table restaurant. Hands down my favorite cut, never disappoints.
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New York Strip .. Fry pan or grille outside.
Best unusual recipe: Dust with cajun spice, blacken in pan, Pineapple salsa on top.
JP
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If you want a perfect steak, then sous vide with a torch to provide the crust. I've forgotten the pro word for the crust on a steak.
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In my former life I made this video about a decade ago, looks like the technique has been perfected over the years. I've been watching older foil videos, trippy how fast gear/technique evolves.
https://youtu.be/LaW6h95hvbo
Grilled a thick brined pork chop last night, so tasty.