- 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
re: I hate steaks cooked on a grill.
Posted on 2/6/12 at 8:07 pm to RummelTiger
Posted on 2/6/12 at 8:07 pm to RummelTiger
Me too rummy.
But I like wha I see with this green egg deal.
I'm getting one.
But I like wha I see with this green egg deal.
I'm getting one.
0
Posted on 2/6/12 at 8:14 pm to RummelTiger
For those that use cast iron and oven, what is your method? How long do you sear and how hot and how long in the oven for say a 2 inch thick filet?
Posted on 2/6/12 at 8:28 pm to skidmark
Posted on 2/6/12 at 8:28 pm to BT
quote:
BT
Hmm.
Posted on 2/6/12 at 8:30 pm to skidmark
quote:
How long do you sear and how hot and how long in the oven for say a 2 inch thick filet?
About a minute on each side, then about 7 in the broiler.
Posted on 2/6/12 at 8:31 pm to skidmark
Preheat oven to 500, place cast iron skillet in oven while it is heating up. Remove skillet from oven and place on burner on high for 2 mins. Sear on each side for 2 mins. Then back in 500 degree oven for 3-4 minutes for rare to medium rare. Remove from oven and out of skillet and let rest for 5 minutes
Perfect steakhouse flavor everytime
Important: take steaks out and let get to room tempature for 30 mins, then I spray mine with Pam or other canola oil and season genorously with kosher salt and fresh ground pepper
Perfect steakhouse flavor everytime
Important: take steaks out and let get to room tempature for 30 mins, then I spray mine with Pam or other canola oil and season genorously with kosher salt and fresh ground pepper
Posted on 2/6/12 at 9:04 pm to Uncle JackD
It depends.
I bet I can do a better steak on a gas stove than you can on a charcoal grill.
I bet I can do a better steak on a gas stove than you can on a charcoal grill.
This post was edited on 2/6/12 at 9:05 pm
Posted on 2/6/12 at 9:10 pm to Siderophore
Nope
Posted on 2/6/12 at 9:25 pm to Uncle JackD
Yep
I'm not hating on a good grilled steak, but to take the stance that a grill is inherently the best way of cooking a steak is ignorant and probably spoken by someone who couldn't tell a Maillard reaction from a mallard duck.
It's a function of rate of heat conduction. Air is shitty at it compared to direct contact. And the additional heat from radiation doesn't compensate for it.
There is a reason why many steakhouses don't use a grill either....
I'm not hating on a good grilled steak, but to take the stance that a grill is inherently the best way of cooking a steak is ignorant and probably spoken by someone who couldn't tell a Maillard reaction from a mallard duck.
It's a function of rate of heat conduction. Air is shitty at it compared to direct contact. And the additional heat from radiation doesn't compensate for it.
There is a reason why many steakhouses don't use a grill either....
Posted on 2/6/12 at 9:27 pm to skidmark
I don't cook or order filets. Least flavorful cut from a cow.
And to the original post, any steak cooked 35 minutes will suck. I love a good cut of meat on a charcoal grill, in a white hot skillet to the broiler, or just in the broiler. As long as you let it rest before and after cooking and don't burn it I'll be happy.
And to the original post, any steak cooked 35 minutes will suck. I love a good cut of meat on a charcoal grill, in a white hot skillet to the broiler, or just in the broiler. As long as you let it rest before and after cooking and don't burn it I'll be happy.
This post was edited on 2/6/12 at 9:31 pm
Posted on 2/6/12 at 9:34 pm to pooponsaban
As in filet mignon?
The point is that it is so tender that you can easily eat it rare.
If you are cooking a filet mignon to medium well (and even medium IMO) you are wasting money. You are just driving out the flavor juices and yes, without them, a filet will be inferior to a "tougher" lower level steak that was cooked longer.
The more tough a meat is initally, the more flavorful it is at the cost of needing more treatment to tenderize it....marinating, longer cook times, etc.
The point is that it is so tender that you can easily eat it rare.
If you are cooking a filet mignon to medium well (and even medium IMO) you are wasting money. You are just driving out the flavor juices and yes, without them, a filet will be inferior to a "tougher" lower level steak that was cooked longer.
The more tough a meat is initally, the more flavorful it is at the cost of needing more treatment to tenderize it....marinating, longer cook times, etc.
This post was edited on 2/6/12 at 9:35 pm
Posted on 2/6/12 at 9:36 pm to BT
I have tried steaks on a charcoal grill a few times. My problem is I can't get it hot enough. My little grill just doesn't do it, so why go through the hassle. I much prefer the skillet/oven technique.
Posted on 2/6/12 at 9:46 pm to BottomlandBrew
quote:
My problem is that I can't get it hot enough.
Exactly my point earlier about gas stoves vs charcoal
If you have a good cut of meat, you want to get it to a nice rich brown ASAP....the quicker the better.
So you are negating the main advantage of a grill....the ambient smokes/flavors. You don't really want it there long enough to pick much of them up.
The only superb steak I've cooked on charcoal involved building a nice hardwood fire and placing it directly on the coals, no griddle.
Do it right and you get both the rapid cook and you impart those complex flavors.
Posted on 2/6/12 at 9:58 pm to BT
Hate is definitely not the right word. I prefer them cooked on a hot skillet, but 5 minutes on a hot arse grill can be pretty damn good also. I will not, however, buy one myself and allow someone else to cook it on a grill. Plenty people who think they are good at it are EXCELLENT at putting entirely too much crap on em and then cooking until they have the texture of a work boot.
Posted on 2/6/12 at 10:09 pm to Siderophore
I can cook a prime strip or ribeye and get it as tender as I want it and the only prep i do is let it get to room temp, salt pepper and cook. I don't cool any steak past mid-rare. And while I understand people go ape over the "tenderness" of a filet...the flavor just isn't there.
This post was edited on 2/6/12 at 10:11 pm
Posted on 2/6/12 at 10:10 pm to pooponsaban
I agree. The flavor of a ribeye is miles ahead of a fillet IMO.
Posted on 2/6/12 at 10:12 pm to Uncle JackD
The flavor of a sirloin is miles ahead of a filet Obviously just my opinion
Posted on 2/6/12 at 10:14 pm to pooponsaban
I've never really gotten into sirloins but will start due to them having lesser calories.
Posted on 2/6/12 at 10:14 pm to pooponsaban
I'm with JackD. I prefer a ribeye to both a filet and a sirloin. T-bones are my favorite if I'm at the camp and don't have to use silverware though 
Posted on 2/6/12 at 10:22 pm to Uncle JackD
Sirloin tastes great, just tough as a boot if you don't cut them right. Cheap and very lean.
You just have to rest them well because you have to slice them against the grain. Slice the whole thing into thin strips then eat.
ETA: But yeah, when midsection and price isn't a concern, give me a ribeye or strip.
You just have to rest them well because you have to slice them against the grain. Slice the whole thing into thin strips then eat.
ETA: But yeah, when midsection and price isn't a concern, give me a ribeye or strip.
This post was edited on 2/6/12 at 10:24 pm
Page 2 of 4
Back to top
Follow TigerDroppings for LSU Football News