STEAK?

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[quote]PonceDeLeon wrote:
All this talk about proper temp and cooking is nice and all but I want to hear some fucking dry rub recipes that’ll make you want to slap yo mama.

Let’s cut the bullshit and talk HOME MADE dry rubs, not store bought stuff, even though I know there are some legit store-bought rubs out there.

I will say, one of my favorite Italian dishes is Bisteca alla Fiorentina: light olive oil rub on a porterhouse (my favorite cut) and salt, pepper just before serving (I really think this is key; I think seasoning before grilling is bullshit).

Properly done, this is the most satisfying steak I can think of.

One steak marinade I’ve used a couple times and blown everyone’s mind with is this:

The key is to reduce the marinade to about 30% so it’s a nice, thick glaze used to dip the chunks of steak in when eating. It’s an awesome flavor marinade but be careful with the peppers: 1 habanero if you like it hot or 2 jalapenos…but 1 jalapeno if you don’t like it too hot.[/quote]
I feel that there’s benefit to seasoning before and after cooking.

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Hmmm I think this thread is too young so ill give it a couple more pages before I start playing pussy or meat.

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[quote]PonceDeLeon wrote:
All this talk about proper temp and cooking is nice and all but I want to hear some fucking dry rub recipes that’ll make you want to slap yo mama.

Let’s cut the bullshit and talk HOME MADE dry rubs, not store bought stuff, even though I know there are some legit store-bought rubs out there.

I will say, one of my favorite Italian dishes is Bisteca alla Fiorentina: light olive oil rub on a porterhouse (my favorite cut) and salt, pepper just before serving (I really think this is key; I think seasoning before grilling is bullshit).

Properly done, this is the most satisfying steak I can think of.

One steak marinade I’ve used a couple times and blown everyone’s mind with is this:

The key is to reduce the marinade to about 30% so it’s a nice, thick glaze used to dip the chunks of steak in when eating. It’s an awesome flavor marinade but be careful with the peppers: 1 habanero if you like it hot or 2 jalapenos…but 1 jalapeno if you don’t like it too hot.[/quote]

I just had to jump in…

I quite often prepare my steaks similar to the “alla Fiorentina” method

Here is how I do it…

As the steak is coming to room temperature rub a liberal amount of worcestershire sauce
on it and rub it down on both sides. Let it marinate while your grill is getting hot.
Charcoal is preferable but gas is acceptable.

Season with kosher salt and fresh cracked pepper before you throw it on the grill.

The kicker is the italian finishing sauce your going to make for it. It’s called Salmoriglio
pronounced sah-mor-eed-u. Here are the ingredients…

Extra virgin olive oil  
Fresh chopped italian flat leaf parsley (DON'T USE CURLEY PARSLEY) 
Fresh chopped garlic 
A splash of either balsamic vinegar or fresh lemon juice 
Salt and pepper to taste

I didn’t provide any specific amounts on the olive oil and parsley as i usually just eyeball it
but be generous with the parsley as it should be a thick but somewhat runny consistency. Also
go easy on the vinegar or lemon juice. It’s only a splash for acidity. The rest is just to taste.

Poor the sauce over the steak and go to town !

Simple,sweet and ORGASMIC !

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^^^ Oh by the way, the steak of preference is either going to be a Porterhouse,
T-bone or Bone-ib rib eye. You just gotta have the bone on !!

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getting ready for first full week of Green Faces diet

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New toy!!

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[quote]marshmac wrote:
getting ready for first full week of Green Faces diet[/quote]

I thought this said “green feces diet”, which sounds about right with this much dead animal.

Anyway X, thanks for the ideas, I recently started doing this with my steaks, and since I only have about 6 minutes between clients, I toss this in the microwave at work halfway through a session and it is ready to go by the time they are done.

Great idea, they taste like they just came off the grill.

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[quote]marshmac wrote:
New toy!!

[/quote]

Take pics of the finished product. It may take a few tries to get the operation running smoothly. I know I fucked up a few steaks before I got my rhythm going.

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[quote]Im_New_Feed_Me wrote:

[quote]marshmac wrote:
getting ready for first full week of Green Faces diet[/quote]

I thought this said “green feces diet”, which sounds about right with this much dead animal.

Anyway X, thanks for the ideas, I recently started doing this with my steaks, and since I only have about 6 minutes between clients, I toss this in the microwave at work halfway through a session and it is ready to go by the time they are done.

Great idea, they taste like they just came off the grill.

[/quote]

Glad it helped. I’ve been doing this for years. Because of this, when that hurricane came through two years ago, I actually gained weight during the whole week and a half of no electricity.

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Last night’s dinner: two pounds of steak.

Grilled, with olive oil, sea salt, black/red pepper, and rosemary.

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I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.

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[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]

What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.

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[quote]on edge wrote:

[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]

What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]

That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.

Ziplock bags are not doing that.

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[quote]Professor X wrote:

[quote]on edge wrote:

[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]

What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]

That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.

Ziplock bags are not doing that. [/quote]

Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.

I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.

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Sounds like a good investment. ^Mr.Pop,that does look freaking good.

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[quote]Professor X wrote:

[quote]marshmac wrote:
New toy!!

[/quote]

Take pics of the finished product. It may take a few tries to get the operation running smoothly. I know I fucked up a few steaks before I got my rhythm going.[/quote]

finally figured it out, and it only costed me the free bags that came with it. i didn’t make enough food, it didn’t last as long as i thought it would have so i plan on grilling a more this weekend. the steaks were amazing. days later it still had the fresh off the grill taste. i think its funny the looks i got at work when warming up a steak at 9 in the morning.

for the grillers - Weber has this seasoning mix called “Kick’n Chicken” - shit is awesome.

http://www.spiceadvice.com/weber/seasonings.php

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[quote]on edge wrote:

[quote]Professor X wrote:

[quote]on edge wrote:

[quote]Professor X wrote:
I just ate one sealed last November. It tasted fucking great. Anyone who thinks a ziplock bag can pull that off will be very surprised.[/quote]

What do you think will happen differently in a Ziplock in 8 months time? Unless you’ve got some kind of nitro flush going with your sealer, I don’t see what’s going to be different.[/quote]

That’s because you probably haven’t owned one. When sealed right, even after a year, there is NO freezer burn…and it takes it all of 5-10min to thaw out in room temp water because there is no extraneous water in between the cells of the meat like what happens when there is no air tight seal.

Ziplock bags are not doing that. [/quote]

Ziplocks are air tight and meat frozen in them will defrost in water just as fast as in your packages. I doubt you’ve tried sucking the air out of a Ziplock with a straw so you’ve got no firsthand advantage over me not having had a sealer.

I will concede the sealer is probably more consistent since sometimes I’ll get a pocket of air that doesn’t get removed with the straw and sometimes I’m not too smooth with removing the straw and getting the bag zipped. If I wanted to be fussy I’m sure I could get it perfect every time. I really don’t need to be that fussy because I never keep meat frozen that long.[/quote]

Unless your sucking ability far outreaches most peoples you can’t come close to vacuum sealing.

A helpful tip, if you drop your cell phone in water, pop out the battery and use a vacuum sealer to remove the water. I have used commercial vacuum pumps at work for this several times. Let’s see you do that with a straw.

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[quote]Testy1 wrote:

A helpful tip, if you drop your cell phone in water, pop out the battery and use a vacuum sealer to remove the water. I have used commercial vacuum pumps at work for this several times. Let’s see you do that with a straw. [/quote]

Get the fuck out!

Does that really work?

Does it stop the “evil sticker” from changing color, so the tech’s know you dropped it in water? (Which in turn prevents them from swapping out the phone without you paying your insurance.)

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I truly hate you people. I’m now on my way to target to get a Vac-Sealer.

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Prof. Forgive me. what’s the best way to thaw the steaks?