Cooking a steak

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  #31  
Old 04-02-2020, 10:32 AM
bumpygreens bumpygreens is offline
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I wouldn't do that with most good cuts of steak. With flank steak, I score the meat, insert thin slices of fresh garlic into the scores, then slather it with dijon mustard. Its a tough cut of beef, so slice it thinly on a bias to serve. It's delicious.
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  #32  
Old 04-02-2020, 10:51 AM
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Wow. This old girl is going to try mustard tonight. Thanks everyone.
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  #33  
Old 04-02-2020, 11:09 AM
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Originally Posted by BobnBev View Post
I read somewhere, that before you cook a steak on the grille, you should cover both sides with mustard, instead of marinating it. Has anyone done that?
This has to be a very clever April Fools joke πŸ˜‚πŸ˜‚
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  #34  
Old 04-02-2020, 11:23 AM
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Actually it is really good on Pork Chops.
  #35  
Old 04-02-2020, 06:31 PM
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Never! But you should let it come to room temperature before putting it on the grill.
  #36  
Old 04-02-2020, 07:46 PM
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Quote:
Originally Posted by robertj1954 View Post
This has to be a very clever April Fools joke πŸ˜‚πŸ˜‚
Nope. See here?

steak grilled with mustard - Bing
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  #37  
Old 04-02-2020, 08:38 PM
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Originally Posted by Tmcbryan View Post
We had this in Duesseldorf Germany. It was very good
I don't eat steak, but I love Dusseldorf mustard (available in Publix in a glass mug).


So maybe that is a Dusseldorf invention.
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  #38  
Old 04-02-2020, 08:40 PM
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I use Montreal Steak Seasoning. If I don't have that I just use salt and pepper and maybe a little garlic.
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  #39  
Old 04-02-2020, 09:44 PM
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Sprinkle them liberally with this. Cook them hot, turn them once.
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  #40  
Old 04-09-2020, 06:12 AM
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For those of you not familiar with sous vide please check it out. You wont go back to cooking steak any other way.
  #41  
Old 04-09-2020, 08:08 AM
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Quote:
Originally Posted by Kenswing View Post
I use Montreal Steak Seasoning. If I don't have that I just use salt and pepper and maybe a little garlic.
We used Montreal Steak Seasoning too, but now use the beef bullion spread. Not generously, lightly, and don't reinsert the knife into the bullion spread jar after it touches the steak. Germy. You know that Ken...sigh.
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  #42  
Old 04-09-2020, 04:03 PM
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Originally Posted by spd2918 View Post
For those of you not familiar with sous vide please check it out. You wont go back to cooking steak any other way.
I'm going to pull a marinated tri-tip out of the freezer this weekend and sous vide it for 6 hrs at 129ΒΊ. Online reviews say it is one of the best cuts to sous vide. It comes in a vacuum sealed bag, and you can leave it in the same bag and put it in the pot. When I take it out of the water, it goes on the infrared side burner of my grill for a minute or two each side.
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  #43  
Old 04-09-2020, 04:16 PM
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Default Tritip

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Originally Posted by laryb View Post
I'm going to pull a marinated tri-tip out of the freezer this weekend and sous vide it for 6 hrs at 129ΒΊ. Online reviews say it is one of the best cuts to sous vide. It comes in a vacuum sealed bag, and you can leave it in the same bag and put it in the pot. When I take it out of the water, it goes on the infrared side burner of my grill for a minute or two each side.
I love tritip where did you find one?
  #44  
Old 04-09-2020, 04:24 PM
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Originally Posted by JSR22 View Post
I love tritip where did you find one?
I got one at Costco from Morton's of Omaha, and then a couple of weeks ago got the same thing at Aldi's.When I was there last week, they still had them at the 466A store. I picked one up for an elderly friend (older than me) around the same time at Sam's, but don't recall the brand. He fell in love with them too, and now I have a standing order to get him one every time I do.....I love them too!
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  #45  
Old 04-10-2020, 07:46 AM
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I marinated a small ribeye steak yesterday in a plastic bag with olive oil, red wine vinegar, lots of garlic powder, salt, pepper, cayenne and a tablespoon of Grey Poupon mustard. Cooked the steak medium rare on high heat on my gas grill and it was spectacular.
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steak, cooking, sides, marinating, mustard

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