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Started By
Message
Posted on 12/9/18 at 6:38 pm to SlowFlowPro
quote:
if you're grilling, try using soy sauce instead of the wo sauce
Really now... Wouldn't the soy give it a slightly sweeter flavor?
Posted on 12/9/18 at 6:46 pm to Sampson
quote:
Like any other decent human being that understands how to cook a steak like a pro: let sit to room temp, Grill.
Nope
Sous Vide at 135 degrees then sear both sides in cast iron skillet.
Your welcome
Posted on 12/9/18 at 6:50 pm to Phil A Sheo
quote:
Really now... Wouldn't the soy give it a slightly sweeter flavor?
yes it caramelizes really well over open fire, which is what you want with the steak crust
i used to use wo sauce but don't like it really anymore. i cook a lot of asian stuff and soy sauce is really versatile
i don't marinade the steaks or anything. i usually salt my steaks for the 30-40 min i let them rest (so the meat absorbs it) and then right before i put them on the grill i spash some soy sauce on and let it just coat the top and let the excess drip off
Posted on 12/9/18 at 6:52 pm to wasteland
quote:What if they like steak that’s marinated? I marinate the shite outta flank steak and that shite comes out delicious
If you need marinade to eat steak, you don't like steak.
Posted on 12/9/18 at 6:53 pm to wasteland
quote:
you need marinade to eat steak, you don't like steak.
I always try different ways to cook steak. Sometimes I use seasoning sometimes I’ll marinate, or both
Posted on 12/9/18 at 6:55 pm to deltaland
Get back in Scumaro thread and answer my question.
Posted on 12/9/18 at 6:58 pm to Sampson
quote:
Like any other decent human being that understands how to cook a steak like a pro: let sit to room temp, Grill. Dash of salt & pepper, done. Maybe a smidge of butter if you’re feeling extra frisky but that’s it. Steak marinades are atrocious.
I'll rub in a melted butter/garlic baste, sear it at 500 two minutes each side, turn the heat down to medium/low, baste in butter/garlic again, let it cook another 2 minutes per side, salt and pepper it, drape aluminum foil over my pan, let it sit 5-10 minutes.
This post was edited on 12/9/18 at 7:00 pm
Posted on 12/9/18 at 7:08 pm to SlowFlowPro
quote:
yes it caramelizes really well over open fire, which is what you want with the steak crust
Nice.. I'll try that next go round then. I guess I've done it the same way for so long I got into a groove..
Yeah only time I'll marinate steak is when I'm doing something like a flank for fajitas or stir fry.
Posted on 12/9/18 at 7:16 pm to deltaland
I remember in the 90's root beer glazed pork and duck were the it thing for a while. If done right it was really good
Posted on 12/9/18 at 7:18 pm to Sampson
Substitute butter for garlic butter; and also add brown sugar
Posted on 12/9/18 at 7:20 pm to Sampson
so are 35 year olds that still go to tigerland
Posted on 12/9/18 at 7:26 pm to deltaland
Thanks for the tip. I’ve always liked marinating my steaks in wishbone Italian dressing!
Posted on 12/9/18 at 7:53 pm to theenemy
quote:
Sous Vide at 135 degrees then sear both sides in cast iron skillet.
Sous Vide doesn’t render fat like reverse sear does.
Reverse Sear >>>>>>>>>>Sous Vide
Set green egg up for indirect.....bring steak to 105 ish
Put cast iron skillet on egg and heat grill to 500. Sear for a minute on each side.
Best. Steak. Ever.
This post was edited on 12/9/18 at 7:56 pm
Posted on 12/9/18 at 8:01 pm to deltaland
quote:
You’re welcome
Thanks?
Posted on 12/9/18 at 8:06 pm to deltaland
Only poliboard white trash people marinade steaks.
Posted on 12/9/18 at 8:57 pm to CaptainsWafer
A thick cut and a cast iron pan.
Posted on 12/9/18 at 9:01 pm to celltech1981
quote:Ketchup?
smh i have family in the delta that does everything they can to make sure that their steak doesn't taste like a steak. i don't get it
Posted on 12/9/18 at 9:01 pm to deltaland
Marinade? Nah.
Sous vide? Yes.
Sous vide? Yes.
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