Author Topic: The perfect steak?  (Read 1215 times)

Admin

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The perfect steak?
« on: June 17, 2021, 08:24:50 AM »
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

PonoBill

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Re: The perfect steak?
« Reply #1 on: June 17, 2021, 10:08:07 AM »
That is my favorite method, except for the inevitable mess and smoke alarms.
Foote 10'4X34", SIC 17.5 V1 hollow and an EPS one in Hood River. Foote 9'0" x 31", L41 8'8", 18' Speedboard, etc. etc.

dietlin

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Re: The perfect steak?
« Reply #2 on: June 18, 2021, 04:35:47 AM »
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. 

PonoBill

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Re: The perfect steak?
« Reply #3 on: June 18, 2021, 06:52:06 AM »
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.
Foote 10'4X34", SIC 17.5 V1 hollow and an EPS one in Hood River. Foote 9'0" x 31", L41 8'8", 18' Speedboard, etc. etc.

jondrums

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Re: The perfect steak?
« Reply #4 on: June 18, 2021, 11:26:52 AM »
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. 

toolate

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Re: The perfect steak?
« Reply #5 on: June 18, 2021, 08:11:41 PM »
nothing beats this except maybe doing it Cast iron stovetop to oven

SUP Leave

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Re: The perfect steak?
« Reply #6 on: June 20, 2021, 09:06:37 AM »
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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jpeter

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Re: The perfect steak?
« Reply #7 on: July 19, 2021, 10:03:31 AM »
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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