Cooking a steak

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  #16  
Old 04-02-2020, 07:13 AM
dennisgavin dennisgavin is offline
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Originally Posted by gatorbill1 View Post
Followed with throw in garbage
along with the kale!
  #17  
Old 04-02-2020, 07:17 AM
davem4616 davem4616 is offline
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Originally Posted by sdeikenberry View Post
If you go to the trouble of buying a good steak, why in the world would you do anything to it except salt and pepper? If you buy a cheap cut, then yeah...marinade.

totally agree with this comment...

one other thought, take it out of the refrigerator and let it get to room temp before you cook it...that way it cooks more evenly

And don't forget to let it rest when you have it done to your liking...so the juices will stay inside
  #18  
Old 04-02-2020, 07:24 AM
remc47 remc47 is offline
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Default Sous Vide

I always Sous Vide my steaks to !#% F for 2 hours and then sear on a hot grill for a minute a side. If you are not familiar with Sous Vide, Google it. What a great way to cook. Perfect every time and no danger of over cooking.
  #19  
Old 04-02-2020, 07:30 AM
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With both hamburgers and steak, I have recently started spreading the bullion that is in a jar lightly over one side of them. It greatly enhances the flavor. I don't use any other condiments. It doesn't make them more tender, just more flavorful. As Chatbrat says, cook it hot and fast. It will continue to cook when it is removed from heat source. I put my electric stove top on high. Put the skillet on it for two or three minutes. Drop the steak or burgers and let cook for just shy of five minutes. Turn them and turn off burner and let that heat cook them for about four minutes. Remove. Let stand for five or more minutes.
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Last edited by graciegirl; 04-02-2020 at 07:52 AM.
  #20  
Old 04-02-2020, 07:35 AM
Krainerts Krainerts is offline
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Mustard is used on large cuts of meats (such as a brisket) as a binder before you apply a rub. This usually works best for smoking.

For my grilled steaks I use McCormicks Steak Seasoning and then apply Kitchen Bouquet Browning and Seasoning Sauce. Best steaks ever.
  #21  
Old 04-02-2020, 07:38 AM
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Originally Posted by Chatbrat View Post
Never marinate a good Prime steak, get your grill as hot as it can get--we can get ours close to 1000 degrees-sear each side 1-1/2 minutes--remove steak-throttle grill down to 450, cover the steak with butter, when internal reaches 110, remove cover & let rest for 5 minutes--steak should be @ least 1.75 " thick, the marbling in a Prime steak , gives all the flavor you need---no seasoning ever-prefer a rib-eye
sounds wonderful. we're not too busy later. we can stop by about 7pm. she likes hers medium rare, mine medium. we'll bring us and some bottled water. if you're not cool with us sitting arms length from you, we can just pick up...
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  #22  
Old 04-02-2020, 08:12 AM
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Default Grilling steak w/mustard

For best cuts, I do prefer a dry rub.
What about trying an overnight marinade on a less expensive cut; such as a London Broil? Maybe a slurry of fresh garlic, herbs (rosemary, thyme, fresh black pepper), a couple Tbl olive oil and a couple healthy “dollops” of a chosen favorite mustard? Brush on both sides and cover overnight? Light pat w paper towels prior to placing on grill..?
  #23  
Old 04-02-2020, 08:24 AM
collie1228 collie1228 is offline
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I occasionally do something similar. I like chuck fillet steaks (chuck eye in some stores), and I liberally coat the steak with salt, pepper and granulated garlic, then slather it with mayonnaise on both sides. Then grill on a hot fire until medium rare. Try it - it's a lot better than it sounds. I originally saw it done on YouTube's Sam the Cooking Guy channel.
  #24  
Old 04-02-2020, 08:32 AM
Mamaderby Mamaderby is offline
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I have heard of using mayo....never have tried it though.
  #25  
Old 04-02-2020, 08:40 AM
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In addition to a brisket, using a light coating of mustard on ribs, then adding your favorite rub, and smoking them yields a great result!
  #26  
Old 04-02-2020, 08:41 AM
rlcooper70 rlcooper70 is offline
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Covering fish and chicken with mustard and / or mayo ... they stick to the smooth surfaces and then keep the seasoning on the fish or chicken. It can work the same for a steak but the steak will absorb and hold the marinade without it ...
  #27  
Old 04-02-2020, 08:44 AM
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Default Mustard steak

My dad used to grill steak slathered in yellow mustard. The whole family loved it.
Try it, you might love it as much as we did/do.
  #28  
Old 04-02-2020, 09:40 AM
leiban20 leiban20 is offline
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my husband only put salt and pepper
simple and taste better
  #29  
Old 04-02-2020, 10:16 AM
Eschum4 Eschum4 is offline
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What I've started to do is a reverse sear, sort of a sous vid with a smoker. Smoke at 250 until the internal temperature reaches 130 then raise the temperature to sear the steak for about a minute or two on each side. Perfect inside and great taste.
  #30  
Old 04-02-2020, 10:26 AM
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Quote:
Originally Posted by Eschum4 View Post
What I've started to do is a reverse sear, sort of a sous vid with a smoker. Smoke at 250 until the internal temperature reaches 130 then raise the temperature to sear the steak for about a minute or two on each side. Perfect inside and great taste.
We sous vide everything, take it from package, put in reusable bags, salt, pepper, other spices. Throw it in, come back 4 or 5 hours, seafood, pork, steak or burgers perfect mid rare. Torch to finish
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steak, cooking, sides, marinating, mustard

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