- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 6/18/15 at 3:00 pm to ManBearTiger
I bought 3 2" dry aged ribeyes from leblancs this morning for me and the fellas to eat at the camp tomorrow night.
Take them out the fridge an hour or so before cooking and sprinkle with sea salt and a little pepper. Charcoal grill hot as I can get it (about 750 with the one I have out there) slap em on for 4-5 minutes per side and do the poke test from there but usually not longer than 10-12 minutes total. Put em in a pan and top with a pat of butter, cover with foil and let em sit for 10 minutes while they get to med rare.
Eat.
Take them out the fridge an hour or so before cooking and sprinkle with sea salt and a little pepper. Charcoal grill hot as I can get it (about 750 with the one I have out there) slap em on for 4-5 minutes per side and do the poke test from there but usually not longer than 10-12 minutes total. Put em in a pan and top with a pat of butter, cover with foil and let em sit for 10 minutes while they get to med rare.
Eat.
Posted on 6/18/15 at 3:00 pm to Artie Rome
It's tied for the least flavorful and the clear winner in least tender. It's clearly an inferior cut, but it's still beef, so I'm not hating.
Posted on 6/18/15 at 3:01 pm to Artie Rome
What's the deal with room temp?
Posted on 6/18/15 at 3:01 pm to GRTiger
quote:
It's tied for the least flavorful
Just no.
quote:
clear winner in least tender
Agreed.
quote:
It's clearly an inferior cut, but it's still beef, so I'm not hating.
Amen.
Posted on 6/18/15 at 3:02 pm to GRTiger
quote:
It's tied for the least flavorful and the clear winner in least tender. It's clearly an inferior cut, but it's still beef, so I'm not hating.
This exactly. It's the worst possible cut you can buy for a steak, but if someone wants to buy the worst possible cut because they like it, then go for it. Beef steak is still better than nearly anything else.
Posted on 6/18/15 at 3:03 pm to dnm3305
quote:
What's the deal with room temp?
If you are searing it keeps the inside of your meat from being cold arse pink
Posted on 6/18/15 at 3:05 pm to dnm3305
quote:
Beef steak is still better than nearly anything else.
On this we agree.
Posted on 6/18/15 at 3:06 pm to ManBearTiger
I usually get my ribeyes cut about an inch thick. I have taken a liking to Montreal steak seasoning so I generously sprinkle that on both sides and leave on the counter about 2 hours to get to room temperature.
I like my steaks cooked on the grill over an open fire, so I never marinate them because marinate tends to burn over fire.
I get my grill to about 500 degrees and sear one side for about two minutes, then I flip once and sear the other side about two minutes and remove. Steak usually comes out a good medium rare.
I never use steak sauce. Serve with side of salad and loaded baked potato and I'm in heaven.
I like my steaks cooked on the grill over an open fire, so I never marinate them because marinate tends to burn over fire.
I get my grill to about 500 degrees and sear one side for about two minutes, then I flip once and sear the other side about two minutes and remove. Steak usually comes out a good medium rare.
I never use steak sauce. Serve with side of salad and loaded baked potato and I'm in heaven.
Posted on 6/18/15 at 3:08 pm to Artie Rome
I'll give you an example. Bought a sirloin roast (tri-tip) on sale Monday. Cooked it at 200 for a few hours then sliced and seared with peppers. Hard to beat for $6.99 a lb.
Posted on 6/18/15 at 3:11 pm to Gaston
quote:
Filet, ribeye, ny strip, t-bone, porterhouse, hanger, skirt, flank...those are steaks I crave, never seen sirloin at a real restaurant.
Not sure what you qualify as a "real restaurant". You've seen sirloins in real grocery stores though right?
Posted on 6/18/15 at 3:12 pm to Artie Rome
Steak!
I'll be eating something much less glorious than this tonight.
I'll be eating something much less glorious than this tonight.
Posted on 6/18/15 at 3:14 pm to crimsonsaint
quote:
Not sure what you qualify as a "real restaurant". You've seen sirloins in real grocery stores though right?
Ignore Thomas Keller.
Sirloin is grabage
Posted on 6/18/15 at 3:14 pm to Motorboat
quote:
If you are searing it keeps the inside of your meat from being cold arse pink
That's my stance on it, but Artie seems to disagree. He said it was an old wive's tale and is irrelevant, so Im asking him to elaborate.
Posted on 6/18/15 at 3:15 pm to crimsonsaint
Sure never brought one home to grill up. I ate a sirloin this week, it didn't kill me.
Posted on 6/18/15 at 3:17 pm to dnm3305
quote:
That's my stance on it, but Artie seems to disagree. He said it was an old wive's tale and is irrelevant, so Im asking him to elaborate.
What I mean is that several people have debunked this. That in fact it makes no difference whether you rest a steak closer to room temp before you cook it. But again, I still do it.
First google result.
This post was edited on 6/18/15 at 3:20 pm
Posted on 6/18/15 at 3:21 pm to Artie Rome
quote:
What I mean is that several people have debunked this. That in fact it makes no difference weather you rest a steak closer to room temp before you cook it. But again, I still do it.
I get all of that and I figured someone has already debunked it. I want to know why. You laughed at the other poster and myself, as if "letting a steak get to room temp is bullshite" was common knowlege. How could us feeble minded folk be so gullible? So I want to know the science behind it.
If a 1.00" cut of meat has an internal temp of 40 deg and another has an internal temp of 65 deg and are both grilled in the same skillet for exactly 5 mins, then they will have the same exact center temp and doneness? Is that what youre saying? I truly dont know so Im asking.
Posted on 6/18/15 at 3:23 pm to Gaston
quote:
I ate a sirloin this week, it didn't kill me.
I guess you didn't age it?
Posted on 6/18/15 at 3:24 pm to Artie Rome
I cook alot of steaks and bringing to room temp yields a much better result than cooking cold. I even used the microwave method last night.
If I have a preference and the time, I'm reverse searing.
If I have a preference and the time, I'm reverse searing.
Posted on 6/18/15 at 3:25 pm to Artie Rome
IDK what Ruby Tuesday did to it, but they served it with coconut shrimp, broccoli and onion rings. It was WT as frick, but I ate it all. Felt like a man of the people.
Page 3 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News