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Posted on 7/16/15 at 9:03 am to Sythyn30
quote:
Ribeye Steaks; Grilled or Cast Iron? by Sythyn30
And I treat filets practically identical to ribeyes - if anything, I cook them even faster.
Most of my crew like rare/medium rare.
I get a gas grill as hot as I can get it - sear 1 minute per side - turn it down just a little and finish ~4 minutes per side, depending on thickness.
As for seasoning, we keep it pretty simple - even though ribeyes and filets have a milder flavor than sirloin - we stick with your basic salt, pepper and garlic (typically garlic salt or powder).
quote:
A cold steak won't sear proper so I let my steaks sit out in the marinade and come to room temp.
If you get the grill hot enough, you can sear them good - but I do like to at least let them come up a little bit - just getting them out and seasoning, letting them sit for 15 minutes does a lot of good.
Posted on 7/16/15 at 9:07 am to Artie Rome
quote:
Do you only bang your wife one way?
STFU you worthless piece of shite.
Posted on 7/16/15 at 9:15 am to Artie Rome
quote:
So yes?
No, only yours.
Posted on 7/16/15 at 9:16 am to Janky
quote:
No, only yours.
Variety is the spice of life, brother.
Posted on 7/16/15 at 9:29 am to bbvdd
quote:
I normally put the salt on it about an hour before cooking. And more than you think it needs.
FWIW, Ive been told to salt just before you cook, in order not to draw moisture out of the meat
Posted on 7/16/15 at 9:35 am to NewIberiaHaircut
quote:When the grate starts glowing its ready...
I get a charcoal chimney going full blast and put my grill grate on top of that
Posted on 7/16/15 at 9:47 am to NYCAuburn
quote:
FWIW, Ive been told to salt just before you cook, in order not to draw moisture out of the meat
The general thought is to do one or the other. If you salt the meat 40 minutes to an hour before hand, "most of the liquid has been reabsorbed into the meat. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor."
If you can't wait at least 40 minutes, salt immediately before putting to heat.
That said, I season immediately before cooking 90% of the time.
Posted on 7/16/15 at 9:50 am to Sythyn30
Griddle on primo. Best of both worlds.
Posted on 7/16/15 at 11:51 am to WhiskerBiscuitSlayer
quote:
That's fricking gross
Da frick?
Posted on 7/16/15 at 12:00 pm to Sythyn30
Sister did this with some select tenderloin steaks, and you would have thought you were at a high dollar steakhouse, amazing.
Posted on 7/16/15 at 12:24 pm to VernonPLSUfan
quote:
select tenderloin steaks
I buy these regularly and you really can't tell the difference between select and choice in tenderloins.
Posted on 7/16/15 at 12:57 pm to Janky
Pan Only Method
In addition to the reverse sear, someone posted this on the Food Board. Worth a try IMO.
In addition to the reverse sear, someone posted this on the Food Board. Worth a try IMO.
Posted on 7/16/15 at 1:04 pm to LSUfan20005
quote:
Worth a try IMO.
Nope. He clearly said reverse sear on his Primo. Only.
Posted on 7/16/15 at 1:31 pm to Artie Rome
quote:
Nope. He clearly said reverse sear on his Primo. Only.
Listen here you stupid mother fricker. I was talking about me. That is the only way I cook them. I don't give a frick what you do with yours.
Posted on 7/16/15 at 1:34 pm to Janky
quote:
I was talking about me.
I was talking about you too. I was explaining to the gentleman that recommended another method that he is wasting his time. That he need not bother. You sure are touchy.
Posted on 7/16/15 at 1:36 pm to Janky
Are you really that angry?
Posted on 7/16/15 at 1:37 pm to Hu_Flung_Pu
Hey poo boy....
Posted on 7/16/15 at 1:41 pm to Artie Rome
Check out the grill marks I was able to put on this baby last night.
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