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re: Root beer as a steak marinade
Posted on 12/9/18 at 9:08 pm to Sampson
Posted on 12/9/18 at 9:08 pm to Sampson
Dales can be legit on some cuts.
Filet
Sirloin
I come from a city that Dales was a instution in until they went out of business 5ish years ago.
Ribeye needs nothing but that amazing flavor from the fat
Filet
Sirloin
I come from a city that Dales was a instution in until they went out of business 5ish years ago.
Ribeye needs nothing but that amazing flavor from the fat
1
Posted on 12/9/18 at 9:12 pm to tilco
quote:
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.
Using a Sous Vide and then searing is Reverse Searing.
Beef fat begins rendering at 130 degrees. Using a Sous Vide allows you to cook the steak without as much risk of overcooking it before searing it.
Posted on 12/9/18 at 9:13 pm to LSUBoo
Nothing like a herd of lards telling you how you like your food
Posted on 12/9/18 at 9:32 pm to SlowFlowPro
quote:
Korean BBQ is legit, but i wouldn't waste a ribeye on it
ribeye is almost always used for traditional KBBQ...
source: am fricking korean.
Posted on 12/9/18 at 9:36 pm to deltaland
Sous-vide your steaks first. It"marinades" in its own juices. Season them afterwards
Then heat your iron skillet until it's smoking. Throw some butter in it and slap your steak on it for less than a minute each side.
Thank me later.
Then heat your iron skillet until it's smoking. Throw some butter in it and slap your steak on it for less than a minute each side.
Thank me later.
Posted on 12/9/18 at 9:36 pm to MrLarson
quote:
Dales can be legit on some cuts.
Filet
I can’t fathom a filet drenched in that salty bullshite
Posted on 12/9/18 at 11:45 pm to wasteland
quote:I feel the same way about BBQ. If you gotta smother it in BBQ sauce, you don't really care about the actual smoked meat.
If you need marinade to eat steak, you don't like steak
I love really good, smoked moist brisket and ribs. If they're seasoned well to start with, then slow smoked with good wood, covering them up with sauce just seems criminal.
Posted on 12/9/18 at 11:47 pm to deltaland
I knew an Asian girl once that would marinade chicken in coca cola. She made it for a potluck one time and it was absolutely delicious. I could see root beer working out the same way.
Posted on 12/10/18 at 5:39 am to Sampson
Pork chops are delicious in it. But it has to be Barq’s for the acidity
Posted on 12/10/18 at 6:12 am to deltaland
Food Nazis out in force.
Thanks for the advice on marinade.
For everyone else, frig off, people like what they like.
Thanks for the advice on marinade.
For everyone else, frig off, people like what they like.
Posted on 12/10/18 at 6:24 am to wallowinit
quote:
Sous-vide your steaks first.
Lol at the guy talking about cooking his steak in a bag in water making fun of the guy that marinated.
Posted on 12/10/18 at 6:31 am to Sampson
quote:
butter if you’re feeling extra frisky but that’s it.
Butter to cook a steak? That’s way worse than a marinade. A ten year old can make a steak taste good with butter.
Posted on 12/10/18 at 6:32 am to deltaland
Except for the very occasional sauerbraten, I seriously haven’t marinated any meat since college. I find it to be the biggest whole bunch of nothing whatsoever compared to salt curing or brining meat to add flavor, texture or moisture to meat during the cooking process. For steak though, I just want good quality meat, and dry aged if possible, and a DRY exterior, not wet, and not sugary, I can get a much better crust on the outside with salt and cracked black pepper and high heat rather than burning sugar.
Posted on 12/10/18 at 7:01 am to go ta hell ole miss
I’m talking about a small dab of butter on top after it’s cooked you blithering jack knob
Posted on 12/10/18 at 7:24 am to PsychTiger
quote:
Some Dale’s is likely cheaper.
You don't find that Dale's makes the steak too salty to eat? I tried it and it was like licking a salt lick.
Posted on 12/10/18 at 7:26 am to deltaland
I like trying different way s too, but ultimately I like buying a quality ribeye and grilling it to medium/medium rare.
For seasoning I like to rub it down with olive oil, coarse sea salt, coarse or freshl cracked black pepper, granulated garlic, and a pinch of cayenne pepper.
I find that the cayenne adds a hint of sweetness and a hint of heat that’s really tasty
For seasoning I like to rub it down with olive oil, coarse sea salt, coarse or freshl cracked black pepper, granulated garlic, and a pinch of cayenne pepper.
I find that the cayenne adds a hint of sweetness and a hint of heat that’s really tasty
Posted on 12/10/18 at 8:00 am to deltaland
I have used it on ribs and it works great
Posted on 12/10/18 at 8:20 am to deltaland
I don't marinade but I do make a sauce for my steaks from time to time. A good bearnaise sauce is always good. Another I make for filets is:
3-4 shallots chopped
1/2C dry red wine
1/2C balsamic vinegar
2-3TB dark brown sugar
salt and pepper to taste
Using a small dab of butter, saute shallots until aromatic, slightly translucent. Bring heat to high, add vinegar, wine, sugar and reduce by half. Salt and pepper to taste. Strain and serve drizzled over filet.
3-4 shallots chopped
1/2C dry red wine
1/2C balsamic vinegar
2-3TB dark brown sugar
salt and pepper to taste
Using a small dab of butter, saute shallots until aromatic, slightly translucent. Bring heat to high, add vinegar, wine, sugar and reduce by half. Salt and pepper to taste. Strain and serve drizzled over filet.
Posted on 12/10/18 at 8:39 am to tigerbait2010
quote:
what cut of steak did you marinade in root beer?
Sirloin. You know it's the fanciest because it has Sir in it.
Posted on 12/10/18 at 8:49 am to theenemy
quote:
Using a Sous Vide allows you to cook the steak without as much risk of overcooking it before searing it.
That's because you don't know how to cook a steak you sous vide homo
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