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Posted on 4/1/13 at 7:42 pm to mworld938
quote:
quote:
Jax...how do you do your blue cheese butter?
I use a recipe that I think came from Bobby Flay. I just use about 2:1 ratio of butter to bleu cheese and add garlic/shallots/chives to taste. I use softened butter, but put the mixture in a small container and refrigerate it. I usually take the butter out about 1/2 hour before I use it and then scoop the butter onto the steak after it has rested a few minutes and the heat of the steak softens the butter some more.
Timing is key: If the steak is too hot when I put the butter on it, the butter may become runny.
quote:
Edit: Jax how are you enjoying my hometown? I am a Jax native (technically Atlantic Beach) that has been in Louisiana for the past 8yrs.
I've been hear for 17 years, now, and love the Jacksonville area. I am on Fleming Island (Eagle Harbor). It looks like I will be relocating to Portland, OR in the near future, but my wife and I would have no problems moving back to Jax in the future...
Posted on 4/1/13 at 8:23 pm to Jax-Tiger
quote:
Hey, it took me a long time to figure out how to cook my steaks perfectly.
Grill or oven? Temps and time for medium rare?
Posted on 4/1/13 at 10:02 pm to we_geaux_harder
Fresh lime juice and some Salt Lick dry rub - let sit at room temperature for a while and throw on grill for a few minutes.
Posted on 4/1/13 at 10:15 pm to we_geaux_harder
quote:
And the tenderizing has always worked fine with me and the steaks end up juicy and flavorful. So what if I do things a little different? Y'all aren't eating the steaks
I may be off here because I don't cook steaks, and I've eaten so few in my lifetime that I can count on one hand.. but it is my understanding that the reason a steak like a ribeye is so juicy and flavorful is because of the fat holding all of those juices in. Kinda like when people wrap things in bacon.. it's a way to hold the fat and juices in and keep them from running out.
I thought this was why people cared so much about "marbling" in a steak...?
If you're poking your steak with a fork, you're creating holes for the juices to escape from.. making the meat tougher. If I'm correct in my interpretation of steak-stuff (since I don't cook/eat it), this isn't about what people like or "doing things different".. it's basic meat science of how to keep juices in the meat..which isn't up for debate/opinion.
Posted on 4/1/13 at 10:18 pm to wickowick
quote:
I eat my meat rare now, but growing up my dad cooked sirloins to well done (he would cut through the center of the steak and check for any pink) and I ate it with ketchup. Didn't know any better...
Growing up, the few times we had steaks.. they were whatever was on sale. And they were fully cooked all the way through. My dad still hates red in his steak.
I thought up until I was 18+ years old that I hated steaks because I had never had a quality piece of meat.. nor had I had a steak that wasn't cooked to all hell.
Now, I am still not a meat person so I rarely eat steak.. but the few times I've had a decent one at Ruth's or Fleming's, I've enjoyed it thoroughly at med-rare.
Posted on 4/1/13 at 11:03 pm to we_geaux_harder
I marinade mine in pinnapple juice and soy. Then use Montreal steak seasoning.
Posted on 4/2/13 at 12:11 am to shiva bowl
quote:
Grill or oven? Temps and time for medium rare?
I use the grill. Time of cooking depends on the type of steak and thickness of it. I would say for an average ribeye, 2-3 minutes per side. A really thick or fatty steak may take longer because I will sear it on high heat and then finish it off over indirect heat for a period to let it finish cooking without burning the outside to much.
In general, you want mid-rare to have an internal temperature of about 130-135 degrees (pull it at 125-130 and let it rest), but I don't use a meat thermometer most of the time - I press down on the steak and go by feel. It's hard to explain, but you just know. The feel of the steak also varies, based on what the steak feels like when raw. It's more of the change in the firmness of the steak that tells me it's MR, M, or W, not the absolute firmness of it.
Posted on 4/2/13 at 8:55 pm to CITWTT
generous amount of tony's lite..rub it in..top with coarsely ground crack black pepper
Posted on 4/2/13 at 11:08 pm to we_geaux_harder
Salt, pepper, Tony's, garlic powder, olive oil, and a dash of hot sauce
Posted on 4/3/13 at 12:17 am to we_geaux_harder
Kosher salt, black pepper, butter, only.
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