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Message
Entering a steak contest Thursday (contest is over results on 2nd page)
Posted on 1/21/14 at 12:29 pm
Posted on 1/21/14 at 12:29 pm
So the contest will be at a church and the grills will be set up in advance. One large charcoal grill and a couple of gas grills.
I plan to do a Ribeye. I had two choice Angus Ribeyes cut 2".
I would prefer to use the black iron skillet and oven method but that is not an option.
I would like the FDB opinion on my plan
I am planning on doing a grilled crusted ribeye.
The crust will be bacon infused apple wood smoked sea salt, cracked mixed peppercorns, and a very small amount of crushed Garlic.
To make the salt I will combine the coarse sea salt and finely crushed crisp bacon in a 2:1 ratio and then spread thinly on a pan I will place in the smoker for 15 min or so with apple wood smoke.
The peppercorns will be toasted and then crushed the day before the event and mixed 3:1 with finely crushed fresh garlic.
I will lightly coat the steak with canola oil and then crust with the salt and the pepper. Then grill on open flame for 4 -7 min on each side depending on the temp of the flame.
My questions are
does the crust sound good?
would you consider using an iron skillet on the grill top to cook the steak?
If I use open flame as planned how long on each side should a 2" thick steak take to cook on each side for Medium Rare and at what ideal temp?
I plan to do a Ribeye. I had two choice Angus Ribeyes cut 2".
I would prefer to use the black iron skillet and oven method but that is not an option.
I would like the FDB opinion on my plan
I am planning on doing a grilled crusted ribeye.
The crust will be bacon infused apple wood smoked sea salt, cracked mixed peppercorns, and a very small amount of crushed Garlic.
To make the salt I will combine the coarse sea salt and finely crushed crisp bacon in a 2:1 ratio and then spread thinly on a pan I will place in the smoker for 15 min or so with apple wood smoke.
The peppercorns will be toasted and then crushed the day before the event and mixed 3:1 with finely crushed fresh garlic.
I will lightly coat the steak with canola oil and then crust with the salt and the pepper. Then grill on open flame for 4 -7 min on each side depending on the temp of the flame.
My questions are
does the crust sound good?
would you consider using an iron skillet on the grill top to cook the steak?
If I use open flame as planned how long on each side should a 2" thick steak take to cook on each side for Medium Rare and at what ideal temp?
This post was edited on 1/28/14 at 9:35 am
12
Posted on 1/21/14 at 12:31 pm to Bleeding purple
I would think the garlic would burn and taste pretty nasty, same for the bacon.
Posted on 1/21/14 at 12:31 pm to Bleeding purple
Doc, you ever done this before?
Posted on 1/21/14 at 12:35 pm to EarthwormJim
Interesting thought I have done the garlic before but he bacon addition was a nuance. I will cook a sample steak on Wed night.
Posted on 1/21/14 at 12:35 pm to Bleeding purple
No microwave no care
Posted on 1/21/14 at 12:44 pm to Bleeding purple
Do you know anything about the judges?
If you any idea of what they are looking for it would be very helpful, the winner could be anything from a marinated in eye tallian dressing stuffed with cream cheese and jalpeno pepper wrapped in bacon cooked xtra well done covered in Heinz 57 sauce to a black and blue ribeye with salt and pepper only
if you dont know anything about them, I like your idea (if it tests out okay) of keeping it fairly simple but distinctively different
I would also recommend upgrading from select to choice if not prime
If you any idea of what they are looking for it would be very helpful, the winner could be anything from a marinated in eye tallian dressing stuffed with cream cheese and jalpeno pepper wrapped in bacon cooked xtra well done covered in Heinz 57 sauce to a black and blue ribeye with salt and pepper only
if you dont know anything about them, I like your idea (if it tests out okay) of keeping it fairly simple but distinctively different
I would also recommend upgrading from select to choice if not prime
Posted on 1/21/14 at 12:56 pm to EarthwormJim
quote:
I would think the garlic would burn and taste pretty nasty, same for the bacon.
+1
Posted on 1/21/14 at 12:56 pm to Bleeding purple
As others said, I would use prime. I would also do a skillet on the grill but monitor your temp. I'd use the fdb tried and true method of salt and pepper and maybe top with a compound butter to set it apart.
Posted on 1/21/14 at 1:07 pm to Motorboat
quote:
I'd use the fdb tried and true method of salt and pepper and maybe top with a compound butter to set it apart.
Posted on 1/21/14 at 1:15 pm to Bleeding purple
Why not just make a sauce with those flavors? A crust is a horrible idea on a steak, unless it is the natural crust meat gets.
Posted on 1/21/14 at 1:19 pm to Bleeding purple
quote:
I had two select Angus Ribeyes cut 2".
Your first mistake. At least buy choice. A little olive oil, course ground black pepper, and sea or kosher salt (don't over salt). If you want different flavors on the steak, incorporate them into a compound butter to top the steak off with wen you pull it off the grill.
ETA: sorry, already mentioned.
quote:
I'd use the fdb tried and true method of salt and pepper and maybe top with a compound butter to set it apart.
This post was edited on 1/21/14 at 1:21 pm
Posted on 1/21/14 at 1:42 pm to B&TCoonhound
sorry I did in fact buy choice and is was the best the local butcher had.
I suppose I could avoid the garlic and just go with salt and pepper. For the record I am not intending on making a bark on the steak just a light sparse seasoning on the surface.
I am not a fan of the flavor olive oil imparts to meat and would avoid that.
So any advice on the actual cooking process. temp, time, etc. ?
I suppose I could avoid the garlic and just go with salt and pepper. For the record I am not intending on making a bark on the steak just a light sparse seasoning on the surface.
I am not a fan of the flavor olive oil imparts to meat and would avoid that.
So any advice on the actual cooking process. temp, time, etc. ?
Posted on 1/21/14 at 1:54 pm to Bleeding purple
you arent going to marinate in ketchup?
Posted on 1/21/14 at 1:55 pm to Bleeding purple
Ditch the fresh garlic in the coating--it will burn and get very bitter. Are you allowed to drizzle the steak with something after it's done? If so, make a butter/garlic/cracked pepper browned butter to pour over the steak, and serve it on sizzling cast iron (like one of those individual fajita oval skillets).
Corn oil is a better choice than olive oil--it's neutral-tasting, thus won't add much flavor but will allow your seasonings to "stick".
I'd use a smoked chile powder (ancho, chipotle, or smoked paprika) in the seasoning blend to add some woodsy flavors w/o going through the smoking step.
Corn oil is a better choice than olive oil--it's neutral-tasting, thus won't add much flavor but will allow your seasonings to "stick".
I'd use a smoked chile powder (ancho, chipotle, or smoked paprika) in the seasoning blend to add some woodsy flavors w/o going through the smoking step.
Posted on 1/21/14 at 1:59 pm to Bleeding purple
If u cant get Prime, then you are left with what u have.... 2" thick choice ribeyes may be rather chewy....
The absolute most important thing u need to do is make sure that steak is as close to room temperature as possible before u season/grill.
I would season the steak as u may... Cracked salt, cracked pepper... Even something else if you desire it....
If u want a crust / Pittsburgh it per se. Melt some fresh chopped garlic, garlic powder, and garlic salt in a little butter.... Spoon it over the meat just before u remove it.... Flame will flash on the exterior of the steak - that will give u the crust u desire.
Cook time? No idea. Depends on the heat. Need to learn how to temp check a steak with ur tongs big boy!
The absolute most important thing u need to do is make sure that steak is as close to room temperature as possible before u season/grill.
I would season the steak as u may... Cracked salt, cracked pepper... Even something else if you desire it....
If u want a crust / Pittsburgh it per se. Melt some fresh chopped garlic, garlic powder, and garlic salt in a little butter.... Spoon it over the meat just before u remove it.... Flame will flash on the exterior of the steak - that will give u the crust u desire.
Cook time? No idea. Depends on the heat. Need to learn how to temp check a steak with ur tongs big boy!
Posted on 1/21/14 at 2:00 pm to Motorboat
Try resting your steak on some herbs and garlic. It adds a nice fresh flavor to your steak.
I did this a couple of weeks ago. It's a nice touch to the steak.
Family Style Steak
I did this a couple of weeks ago. It's a nice touch to the steak.
Family Style Steak
Posted on 1/21/14 at 2:01 pm to Bleeding purple
quote:
would prefer to use the black iron skillet and oven method but that is not an option.
i've done this on a charcoal grill. Just built a big pile of coals off to one side, let them get red hot and set the skillet over them.
Posted on 1/21/14 at 2:41 pm to bossflossjr
I normally check the resistance of the meat to be equal to slightly more than the meaty space between my first and second metacarpals of my closed but relaxed hand. This equals RARE/MEDIUM RARE which is just great for me.
I normally go with 1 3/4" thickness but the butcher slipped me an extra 1/4"
I suppose I can always trim off some.
I normally go with 1 3/4" thickness but the butcher slipped me an extra 1/4"
I suppose I can always trim off some.
Posted on 1/21/14 at 2:41 pm to LSUTygerFan
i dont think he can mess with the coals
Posted on 1/21/14 at 2:47 pm to Bleeding purple
quote:
I normally check the resistance of the meat to be equal to slightly more than the meaty space between my first and second metacarpals of my closed but relaxed hand. This equals RARE/MEDIUM RARE which is just great for me.
Such a funny ole boy.
Stick yo fanger on dat meat during the competition. Please.
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