I can appreciated a really good yo mama joke every now and then. I have never watched that movie lol
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Haha! Alright, thatās a good one!
This guy gets it (duh, itās John Meadows). So refreshing to hear this!
I confess that I will never buy steaks or use the BBQ for steaks ever again. Hereās why:
Sirloin tip roasts were on sale last week. So I think, sweet, Iāll but some inexpensive roasts. I love beef. Got almost 9 pounds worth for under $30 (CAD).
When I go to meal prep this weekend though, I realized I really didnāt want just boring old roasts again. As Iām looking at these roasts though, I think, āWhy donāt I just cut these into steaks, and the ends into chunks?ā So I did. Got 13 steaks that were roughly 1/2 pound each, and the rest went into steak chunks. That amount of steak normally wouldāve been at least 50% MORE than what I paid for the roasts, and I had to put in, like, 5 minutes extra work prepping? So worth it.
Now it comes time to cook a few of them. We season them with a little steak spice, heat up our stove-top grill/griddle nice and hot, then sear these bad boys for a minute or so on each side with some garlic butter and oil. Then put them in the oven for about 5-6 minutes at 425.
HOLY. SHIT. These steaks are unbelievably good. Right around medium-rare, and just SO tender and juicy (even after I reheated one in the microwave at work).
I just canāt see using the BBQ ever again. These just came out so perfect. Next step is getting a cast iron pan to try them again with.
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ā¦that is the smartest goddamn thing I have read in a LONG time. I am absolutely stealing that. Wonder if you could do something similar with pork roasts to chops.
My confession is, having lived in a carb restricted household for so long, now that my in-laws are coming to visit, not only are we āpanic cleaningā but ALSO panic grocery shopping.
āWhat do NORMAL people eat? Bread right? Whatās a good amount for a 3 day trip: like 7 loaves? Buy that and 6 bags of potatoes. We should get some rice too: we only have 45lbs left in the 50lb bag we bought the last time they were hereā
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Sometimes roasts are more than cut steaks. Depends on the cut. Prime rib as a roast is usually more per lb than a Ribeye (I capitalize Ribeye due to itās importance) steak (which is a thick slice of prime rib cut before cooking). Not only that, but the prime rib roast has bone weight that you are paying for. Now I would prefer my Ribeye have a bone as I think it make the steak taste better. But I think cooking the steak version makes the cut taste better (more surface area for seasoning and char) IMO, and that difference in cooking method outweighs the extra flavor of the bone.
I confess, that I never realized how much thought I have put into my steak preferences. I have posted on T-nation before about my love for the Ribeye steak though.
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Absolutely. Part of my epiphany was inspired by that exact practice. HUGE pork loins are always on sale here in the summer, and I buy up a bunch and cut half into a roast and half into chops.
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100% Itās how I make any type of āwestern styleā meat for my brother. He thinks grilled steaks and pork chops are dry, but has never complained about seared and roasted ones
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Some of this comes down to technique and resting the meat after cooking. I like to rest a thicker steak for at least 5 minutes. I also put butter on top of the steak and spread it around.
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He just doesnāt like meat cooked without oil. The steaks he claimed were ādryā were definitely not. i think itās the ācrustā that bothers him.
This would have solved it
Try the butter it is worth it!
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When I sear steaks, I always sear in a mix of garlic butter and olive oil
I personally already find most steaks too greasy and LOVE the char
Greasy?! Steak? ~blink~
Weāre having grilled (bbqād) ribeye tonight. I am so completely down for this!
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Another love confession here for the ribeye.
And the tomahawk version is the King.
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Iām grilling tonight as well. Meal prepping New York strips for the rest of the week.
Sear and bake, my dude. Itās the way of the future.
Haha man I did this over the weekend. S/O turned 30 so we had a little celebration and I went to get some party food for folks to munch on. I walked into the grocery store and immediately blanked, like, what do I eat when I go to parties? Wait, when was the last time I went to a party? Grabbed some chips and then looked at the dip options and nearly gave up haha, so I got too much and now have random crap that IDK what to do with.
Wound up making a pot of chili and it was a hit with everyone, so all of the above was basically unnecessary.
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No. Thatās stupid and takes all the taste away. Charcoal is best, and thereās not a soul on this planet that could change my mind.
Searing and baking is really only necessary for steaks 2" thick and over - with a cast iron skillet, you can maintain a hot pan and not cool it down with the steaks. Super thick steaks though, sear and bake is the way. Even more tender is the reverse sear - cooking for 40 minutes or so at a mid-200ās temp, and then finishing with a 30 sec high heat sear on each side.
The biggest problem people have with searing by itself is that they donāt let the steaks rest for 5-10 minutes after cooking. Never slice a steak right out of the pan!
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A lot of ppl also underestimate just how hot the pan needs to be
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