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Started By
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3
Posted on 9/26/21 at 6:40 pm to GRTiger
quote:
Wouldn't put these two statements together unless in a vacuum where no other cuts exist. Maybe.
I didn't see the good part, but I also like eye of round. NY strip is my favorite cut, so I very well could just have bad taste.
Posted on 9/26/21 at 6:40 pm to tgrbaitn08
lol u scared darla will kick ur arse again
Posted on 9/26/21 at 6:41 pm to Mr. Misanthrope
quote:
Cliffs or link on dry brine?
Overly salt the steaks, cover for 12-24 hrs. Use kosher salt.
Posted on 9/26/21 at 6:44 pm to tgrbaitn08
The best thread on all of TD is there.
Posted on 9/26/21 at 6:44 pm to Jcorye1
Ha, nothing wrong with strips. I just find eye of round so needy in terms of getting it tender.
Posted on 9/26/21 at 6:48 pm to tigerjjs
Doing the same... Gotta a couple Waygu Ribeyes and Filets about to go on...
Lulz.. Downvoted by poors.
Lulz.. Downvoted by poors.
This post was edited on 9/26/21 at 7:02 pm
Posted on 9/26/21 at 6:48 pm to Jcorye1
I’ve never heard of grilling eye of round.
That’s usually a braising cut or roasting.
That’s usually a braising cut or roasting.
Posted on 9/26/21 at 6:50 pm to Rebel
I think I've gotten my steak skills good enough where I feel like I can get pretty close to a decent steakhouse. But I'm going to need 1" thick prime ribeyes or strips for that and they are still very expensive, even at Costco.
Posted on 9/26/21 at 7:06 pm to tigerjjs
I grilled 2 Porterhouse T-bones Saturday over Hickory Smoke. Marinated them in Dales Seasoning and McCormick Montreal Steak seasoning. So good.
What's dry brine? Never heard or tried that. What does it do for the meat?
What's dry brine? Never heard or tried that. What does it do for the meat?
This post was edited on 9/26/21 at 7:36 pm
Posted on 9/26/21 at 7:11 pm to The Goon
quote:
Overly salt the steaks, cover for 12-24 hrs. Use kosher salt.
A really good cut that has ideal marbling only needs a hour or 2.
Posted on 9/26/21 at 7:14 pm to tigerjjs
Prefer mine seared and baked.
Posted on 9/26/21 at 7:14 pm to fallguy_1978
Chuck eye steaks are pretty damn good, for half that price, but they are hard to find.
Posted on 9/26/21 at 7:22 pm to tigerjjs
quote:
Grillin Steaks
Can't hide money
Posted on 9/26/21 at 7:23 pm to tigerjjs
I sous vide a 16oz T-bone for four hours and then seared the hell out of it on the grill at 600 degrees. All gone.
Posted on 9/26/21 at 7:25 pm to Crow Pie
quote:
I sous vide a 16oz T-bone for four hours
Why though?
Posted on 9/26/21 at 7:26 pm to tgrbaitn08
quote:
you're not missing much
Posted on 9/26/21 at 7:37 pm to Rebel
quote:
eye of round
For smothered steak, rice & gravy
Posted on 9/26/21 at 7:40 pm to Crow Pie
quote:
I sous vide a 16oz T-bone for four hours and then seared the hell out of it on the grill at 600 degrees.
I do the same, except I marinate it Italian dressing for 24 hours first.
Posted on 9/26/21 at 7:45 pm to Mr. Misanthrope
quote:
Cliffs or link on dry brine?
Don't "overly salt" them as the other poster said.
Use kosher salt, put a decent (but not a crust) amount on both sides and the edges. Put the steaks on a drying rack, the rack on a cooking sheet, and place either uncovered or lightly covered (as in not in an airtight container) in the refrigerator. I usually let them sit overnight.
The salt will first draw the moisture from the meat. When the moisture dissolves the salt it soaks back into the meat taking the salt with it. There will be little-to-no salt visible on the steak after this, except for on the fat which doesn't absorb it. The result is a steak that is seasoned all the way through with salt and it doesn't dry it out. You can overly salt them, particularly if you're adding salt at any other step, so be careful not to just cake it on.
Take them out 20-30 minutes before you're going to grill them. Use whatever other rub you want.
I like to use roasted garlic butter that I make on mine after I've seared them.
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