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Started By
Message
re: Steak lovers and cookers
Posted on 1/11/12 at 3:01 pm to Spoonie Luv
Posted on 1/11/12 at 3:01 pm to Spoonie Luv
I frequently make a 2 gal veg / beef stew using about 3 1/2 lbs of NY Strip cut up and browned in addition to the veg's. It's mighty fine.
0
Posted on 1/11/12 at 3:18 pm to Random LSU Hero
lets recap this thread
although this might have been a joke
this thread is pretty sad. there are about 3 or 4 good suggestions in the thread and all this crap i just quoted
quote:
Worcestershire Sauce
quote:
pour etouffee on top of steak
quote:
Try olive oil and worcestershire sauce in addition to the salt and pepper for about a day prior to cooking.
quote:
ziploc baggy + steak+ italian dressing+4hours = heaven
although this might have been a joke
quote:
Balsamic Vinegar in a ziplock bag for about 2 hours. Grill HOT to desired preference.
quote:
Maker's Mark bourbon in a ziplock for about 2 hours. Amazing flavor!
quote:
red pepper, black pepper, garlic powder, and soy sauce. Marinates for about a day before cooking.
quote:
A splash of soy and worcestershire sauce and Italian dressing just enough to wet the steaks.Then season heavily with LeBlanc's BBQ rub, marinade for 24hrs steaks should be room temp when grilling.Grill should be HOT
quote:
Marinade in soy sauce and Worcestershire for about 2 hours at room temprature.
quote:
Use Montreal Steak seasoning on both sides of steak and then apply GRUB RUB(u can get this at Academy or maybe local grocery but Academy for sure) on both sides put in freezer for 10 mins and then take out and let sit for 20 mins before putting on hot grill!
quote:
I cook the filet mignon. Let it cool. Slice it (seems tender when slicing). Put in a small tupper ware container and pop in the fridge. The next morning I put the slices in a microwave and heat.
this thread is pretty sad. there are about 3 or 4 good suggestions in the thread and all this crap i just quoted
Posted on 1/11/12 at 5:06 pm to Deactived
I love how people fail to grasp the idea that different people like different things. What is crap to you is perfect for someone else.
Posted on 1/11/12 at 5:29 pm to Janky
yea i get people have different tastes.
im sorry but some of those suggestions are downright awful.
im sorry but some of those suggestions are downright awful.
Posted on 1/11/12 at 5:33 pm to Deactived
Alright I am by no means a steak expert but this:
I am thinking this is prob not a good idea.
And what happens if you want a steak just out of the blue? Some of these methods make you wait a whole day...by then the craving could be gone.
quote:
filet mignon
quote:
The next morning I put the slices in a microwave and heat.
I am thinking this is prob not a good idea.
And what happens if you want a steak just out of the blue? Some of these methods make you wait a whole day...by then the craving could be gone.
Posted on 1/11/12 at 5:36 pm to tigafan4life
i dont get it either. marinating a steak for a whole day is terrible.
you only need an hour max imo. and im just talking about the time it takes the steak to get to room temp.
you only need an hour max imo. and im just talking about the time it takes the steak to get to room temp.
Posted on 1/11/12 at 5:39 pm to Deactived
Maybe I am odd and I don't like any seasoning on my steak...salt and pepper is good enough for me. Might as well use steak sauce if you are gonna marinate it in all that stuff.
Posted on 1/11/12 at 5:41 pm to tigafan4life
kosher salt and pepper only for me. ill maybe rub a little olive oil on it while it is out waiting to get to room temp. if i do this, i will pat it dry before going on the grill
the simpler the better
the simpler the better
Posted on 1/11/12 at 5:43 pm to Deactived
quote:When it comes to steaks I agree.
the simpler the better
Posted on 1/11/12 at 6:48 pm to Deactived
quote:
yea i get people have different tastes. im sorry but some of those suggestions are downright awful.
I agree 100%. I wouldn't do hardly any of what was suggested, but if it that is what they like then who am I to tell them different. Olive oil, kosher salt and cracked pepper for me.
Posted on 1/11/12 at 9:24 pm to Deactived
quote:
A splash of soy and worcestershire sauce and Italian dressing just enough to wet the steaks.Then season heavily with LeBlanc's BBQ rub, marinade for 24hrs steaks
Posted on 1/11/12 at 9:33 pm to Deactived
I like the part about picking up my steak seasoning from Academy
Posted on 1/11/12 at 10:16 pm to Deactived
quote:
the simpler the better
Agreed, but the OP wanted some suggestions to change it up, not a lecture on how nothing but salt, pepper, and heat should touch the meat.
Posted on 1/11/12 at 10:24 pm to LSUBoo
I like ribeyes and brush with olive oil then season with Montreal Steak (coarse salt and pepper blend).
But the most useful tip I've gotten is to let the steaks sit out and get to room temperature before cooking.
Grill at 400 degrees 3-5 min each side depending on thickness
But the most useful tip I've gotten is to let the steaks sit out and get to room temperature before cooking.
Grill at 400 degrees 3-5 min each side depending on thickness
Posted on 1/11/12 at 10:52 pm to Rohan2Reed
quote:
A splash of soy and worcestershire sauce and Italian dressing just enough to wet the steaks.Then season heavily with LeBlanc's BBQ rub, marinade for 24hrs steaks
quote:
Rohan2Reed
That was my favorite one too.Posted on 1/11/12 at 10:53 pm to LSUBoo
quote:
Agreed, but the OP wanted some suggestions to change it up, not a lecture on how nothing but salt, pepper, and heat should touch the meat.
agreed. i was just pointing out some of the absurdity in the thread. i see i quoted your suggestion
quote:
Try olive oil and worcestershire sauce in addition to the salt and pepper for about a day prior to cooking.
Posted on 1/12/12 at 7:53 am to Deactived
i love how some of these people are actually adding cooking instructions like "grill until hot" .. "cook to the desired temparature" at the end of their goofy marinade suggestions like it is a serious cookbook recipe or something ..
Posted on 1/12/12 at 7:54 am to Deactived
quote:
i see i quoted your suggestion
Yup, ever tried it?
Posted on 1/12/12 at 8:08 am to TigahRag
it's probably select ribeyes from walmart so you have to do what you can to make them edible
Posted on 1/12/12 at 8:09 am to yellowfin
i think rjone and tigafan make a GREAT steak team .. their exchange in here was on point !
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