Steak Day
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- OldUsedParts
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Steak Day
PIcked up a 1.24# - inch and a quarter - Bone-in Beef Loin NY Strip Steak the other day and I can't remember ever Grilling a Bone-in Strip Steak so I'm excited about this one.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Txdragon
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Re: Steak Day
If you've grilled a T-bone, you've grilled a bone in strip steak!
I'm looking forward to this one.
I'm looking forward to this one.
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- Rambo
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Re: Steak Day
Get'er done
- woodenvisions
- Chuck Wagon
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Re: Steak Day
Remember the Cast Iron suggestion ??
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- Norway Joe
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Re: Steak Day
Mouthwatering piece of meat. Looking forward to this.
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- OldUsedParts
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Re: Steak Day
woodenvisions wrote:Remember the Cast Iron suggestion ??
First thing that I thought of, however, I'll need to pick up some of that fo-fo oil the next time and do a little pre-planning so I don't Boo-Boo.
This one is going over Hot Coals to reach the "Screaming and Bleeding" stage and hopefully with grill marks which I have a hard time getting .
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- OldUsedParts
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Re: Steak Day
Decided to use the Kettle (mistake) instead of the ECB because the distance is already fixed and I don't have to use my homemade grill dropping hooks. Also decided that since it was a very thick cut, I'd go 10 min per side and keep my fingers crossed. Everything worked fine and there was plenty of red juices, however, it was a "tad tuff". The Wiffy wanted a three bite chunk to eat with her baked Russet and said that hers was tender Fixed a Baked Yam side for me with butter, brown sugar and marshmellers plus some okra and own-yawns drizzled with Italian Dressing for my sides. Altho it was good and I ate it all, I don't think I'd buy another one of these cuts, especially when the Chef says I coulda had a T-bone.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- bsooner75
- High Plains Smoker
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Re: Steak Day
Sorry it was tough. Looks like a good lunch though.
On my Weber is generally let the steak come to near room temp, get a raging fire going and toss it on for about 3 minutes per side. Pull and rest with some butter in it for 10-15 minutes. But I like some char on mine.
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On my Weber is generally let the steak come to near room temp, get a raging fire going and toss it on for about 3 minutes per side. Pull and rest with some butter in it for 10-15 minutes. But I like some char on mine.
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- OldUsedParts
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Re: Steak Day
This one is a Kingsford Kettle and was so cheap I had to get it. I've cooked on it several times with "eeehhh" success but it doesn't get as hot as my ECB does for that quick sear/char but juicy in the center
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Norway Joe
- Chuck Wagon
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Re: Steak Day
I think it looks good. Pity it wasn't tender.
I'm more sceptical to sweet potato with marshmallows.
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I'm more sceptical to sweet potato with marshmallows.
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- bobcat1
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Re: Steak Day
Yum! Looking good OUP!
- OldUsedParts
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Re: Steak Day
thanks
Joe, I use Marshmellow Cream and it's kind of a staple with Yams where I'm from.
Joe, I use Marshmellow Cream and it's kind of a staple with Yams where I'm from.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- TwoGuysBBQ
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Re: Steak Day
Touchdown
- spacetrucker
- Chuck Wagon
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Re: Steak Day
ya gotta have a searin hot fire, cut em horns & tail off run em by the grill and bring em on out....
I actually cheat on my steaks, usually I wait until they begin to brown, the flip and wait for the brown, then wait about 3 minutes(the time it takes me to get the thermometer) and I pull it at 135 to 140 internal. I like them on the rare side of medium. Yours looked real good
I actually cheat on my steaks, usually I wait until they begin to brown, the flip and wait for the brown, then wait about 3 minutes(the time it takes me to get the thermometer) and I pull it at 135 to 140 internal. I like them on the rare side of medium. Yours looked real good
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Txdragon
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Re: Steak Day
Sorry to hear it turned out tough. My observation would be cook time here. Even being so thick, a good fire would take it to nice medium rare at 5 min per side. As for the cut.. see below..
T-bone
Bone in strip
Another good way to really get a steak done uses the oven and 2 iron skillets.. Heat oven to 450 with skillets in from the start.
Rub steak with a little of your favorite oil, canola is good here, then give it some salt and pepper. When the oven has reached temp, give it at least 10 more minutes then, grab yourself an oven mit.. Place steak in pan 1, then with the mitted hand, place the other pan on top of the steak. Close oven, set timer for 5 minutes. When the timer goes off, grab your mit again and remove the top pan and then remove the steak and put it on a plate to rest. Let it rest for at least 10 minutes, then enjoy!
T-bone
Bone in strip
Another good way to really get a steak done uses the oven and 2 iron skillets.. Heat oven to 450 with skillets in from the start.
Rub steak with a little of your favorite oil, canola is good here, then give it some salt and pepper. When the oven has reached temp, give it at least 10 more minutes then, grab yourself an oven mit.. Place steak in pan 1, then with the mitted hand, place the other pan on top of the steak. Close oven, set timer for 5 minutes. When the timer goes off, grab your mit again and remove the top pan and then remove the steak and put it on a plate to rest. Let it rest for at least 10 minutes, then enjoy!
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