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How to grill the perfect steak
FoxNews.com ^ | June 13, 2012 | Todd Simon

Posted on 06/16/2012 2:02:45 PM PDT by Daffynition

As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.

I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.

(Excerpt) Read more at foxnews.com ...


TOPICS: Food; Outdoors
KEYWORDS: cookery; grilling; steaks
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To: John 3_19-21

Back in the 60s my parents got taken in by one of those bait and switch, buy a side of beef for very low price then they move you up to a better grade. I think it was Wilson but not sure.

Anyway I went with them and they showed the side which was cheap and it was clearly not very good. The salesman moved them up to choice but Daddy noticed a prime side in the locker and the salesman said the prime was the same price as choice so they got the prime.

I did notice a lot of wasted meat when the butchered it and I am sure my parents got taken but I will say that was great beef.


51 posted on 06/16/2012 3:11:14 PM PDT by yarddog
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To: Daffynition
I buy my mail order steaks from Allen Brothers meats. I have never been disappointed.

I use a side box smoker to cook steak. Her is my technique:

Steaks are dry aged in the refrigerator 7 - 10 days in an open top Tupperware on paper towels. Turn the steaks and change the towels twice daily.

I fill the side box with hardwood charcoal (NEVER use briquettes, they are made of compressed sawdust and petroleum tar) and burn until the grate is red hot and the smoker box is a about 350 degrees.

Trim, season to taste and sear the steaks over the charcoal about 45 seconds to a minute on each side until they have a nice crust. Move the steaks to the smoker, throw some hickory chunks in the side box and smoke to an internal temp of 125 (rare) to 130 (medium rare). A meat thermometer is a must!

Let the steaks rest 5 minutes, bursh with melted butter and serve!

52 posted on 06/16/2012 3:14:47 PM PDT by Species8472 (Stupid is supposed to hurt)
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To: rottndog

Clogged burners. I have to clean my Char-Broil each time I use it, otherwise dripping clog-up venturis and cut-down on burner efficiency. It’ll burn fine periodically since the adjacent burners’ heat cook-off drippings etc and free-up those clogged burners.

Works for me. Your mileage may vary.

(I miss my Weber Kettle charcoal grill, but living in a condo and using for 1-2, just it isn’t practical, especially in winter.)


53 posted on 06/16/2012 3:18:13 PM PDT by carriage_hill (All libs & most dems think that life is just a sponge bath, with a happy ending.)
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To: FatherofFive
Every piece of grilled meat - filet to burger - is better if you add a pat of butter after taking it off the grill, and letting it sit for a few minutes before serving.

Oooh. Now that sounds like a very good idea. Will definitely try it. Everything's better with butter -- just never thought of putting it on a steak.

54 posted on 06/16/2012 3:25:26 PM PDT by BfloGuy (The final outcome of the credit expansion is general impoverishment.)
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To: BfloGuy

Shallot butter is better still, especially for a seared mid-rare filet, but it works on lesser cuts just as well.


55 posted on 06/16/2012 3:33:26 PM PDT by RegulatorCountry
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To: Winstons Julia

I have always thought that Wally world brined their meats to add additional shelf life. Their beef is just too red and way too salty.
Best to buy from a locally owned butcher shop that raises their own products.


56 posted on 06/16/2012 3:35:07 PM PDT by conservativesister
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To: Bruce Kurtz

Thanks for that. I have always left one burner on after I shut the tank valve to let leftover gas burn off. Makes sense to me now.

Of course you know...now I have to go try it out on a good steak or three....and then again the next day, and so on...


57 posted on 06/16/2012 3:38:57 PM PDT by rottndog (Political Correctness KILLS...)
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To: BfloGuy

Totally have to agree w/ adding a pat of butter on top of the steak once it’s off grill and resting.

Best steak around here is Painted Hills beef. OMG fabulous. Have a big ol’ rib eye waiting to grill up tomorrow.

And I have to disagee w/ one of the posters who was discribing a T Bone. One side is a NY Loin Strip...the other side is actually the tenderloin. I like to buy the porter house cut...which is the first cut...and you will get a larger tenderloin and a great strip steak. I will buy a couple of big ol’ porter house steaks...on one night we have a bone in NY steak...a couple night later...tenderloin.

Lastly...however you cook it up...I do think all meat is better when it ‘rests’ a few minutes. This allows the juices to flow back out to all of the meat and makes for a very nice taste.


58 posted on 06/16/2012 3:39:25 PM PDT by conservaKate (My vote will be against the One...not FOR Mittens.)
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To: yank in the UK

Oh.... you gunna get in trubblleee........


59 posted on 06/16/2012 3:40:50 PM PDT by Ronin (Dumb, dependent and Democrat is no way to go through life - Rep. L. Gohmert, Tex)
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To: Daffynition

I can’t eat a pink steak. They taste like blood.

I’ll never understand why people like them.


60 posted on 06/16/2012 3:41:10 PM PDT by donna (Mitt quote: ...gay couples raising kids. That's the American way...)
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To: yank in the UK

Boiled steak? Eeeewwww.


61 posted on 06/16/2012 3:41:57 PM PDT by Paladin2
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To: Winstons Julia

You are right about “broiling”, but “pan broiling” is cooking meat in a dry pan. Basically simulating a broiler. If you put oil in it’s frying.


62 posted on 06/16/2012 3:42:44 PM PDT by Hugin ("Most times a man'll tell you his bad intentions, if you listen and let yourself hear."---Open Range)
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To: yank in the UK

Wait.. What? Boiled? Had to read that a couple of times. I kept wondering how broiling a T-Bone would turn it grey.

No offense, I’m sure your wife is a fine woman, but boiling a T-Bone seems.... well, wrong.

I’m a grill man. I don’t know how to cook meat on anything but a grill with fire. Well, okay, bacon goes in a skillet. ;-)


63 posted on 06/16/2012 3:46:27 PM PDT by AFreeBird
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To: Daffynition
First thing is throw the gas (butane, propane) grill away and use charcoal .

I built one that's similar to this .

The grill is adjustable on the height above the charcoal. The 30" grill I've got will handle 12 good size rib eyes or 16 new york strips .

Check out the video of the grill

http://cowboycampfiregrills.com/grills.htm

64 posted on 06/16/2012 3:46:30 PM PDT by piroque ("In times of universal deceit, telling the truth becomes a revolutionary act")
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To: conservativesister

I think far too many Americans are going to grow up not knowing what good corn-fed beef tastes like.

Wal Mart’s new beef had the same odd texture of the old and was too “beefy”.


65 posted on 06/16/2012 3:48:07 PM PDT by Winstons Julia (Hello OWS? We don't need a revolution like China's; China needs a revolution like OURS.)
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To: donna
I can’t eat a pink steak. They taste like blood.

Mrs. Hugin is the same way. For years I tried to figure out how to cook her steaks well done, without turning them into a burnt piece of rubber. I finally learned how to do it. First, I cook the steak on an indirect low heat for 10-15 min before the other steaks go on. Then put hers with with the rest, and cook like a normal medium rare over very hot direct heat. Works great.

66 posted on 06/16/2012 3:51:44 PM PDT by Hugin ("Most times a man'll tell you his bad intentions, if you listen and let yourself hear."---Open Range)
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To: donna

“I can’t eat a pink steak. They taste like blood.

I’ll never understand why people like them.

I don’t like em pink either. Way overdone.


67 posted on 06/16/2012 3:54:49 PM PDT by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: donna; humblegunner
I’ll never understand why people like them.

We don't understand you either.

You could always heat up an old boot in the microwave and it would be no different than a "well done" steak.

68 posted on 06/16/2012 3:56:48 PM PDT by Eaker (When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
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To: Hugin

Mrs. Hugin and I love you!


69 posted on 06/16/2012 3:57:50 PM PDT by donna (Mitt quote: ...gay couples raising kids. That's the American way...)
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To: Lurkina.n.Learnin; Eaker

Groan. Just try it well done with lots of garlic. You’ll never go back!


70 posted on 06/16/2012 4:00:09 PM PDT by donna (Mitt quote: ...gay couples raising kids. That's the American way...)
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To: Daffynition

Omaha steaks are poison.

Grain fed beef is a severe detriment to your health, since they are completely deficient in omega 3 fats. Beef needs to be 100% grass fed.
.


71 posted on 06/16/2012 4:07:18 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: Jacquerie

Pam is canola oil, not something that belongs with food.
.


72 posted on 06/16/2012 4:09:15 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: donna

I grew up in a well done southern household, and for all the delicious goodness of most things southern and food related, steaks just weren’t one of them.

There is an art to not absolutely ruining a decent cut by cooking well done, and it’s difficult to impossible with some cuts. That’s why restaurants will butterfly a filet if requested well done and even refuse to do so on other cuts, it just doesn’t work.

That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.


73 posted on 06/16/2012 4:12:36 PM PDT by RegulatorCountry
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To: svcw

>> “Gas? The horrors. ;-)” <<

.
Yep, nothing quite like a good ol’ oak fire to cook the meat on!


74 posted on 06/16/2012 4:12:36 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: rottndog

You could have a bad emergency shut-off valve.


75 posted on 06/16/2012 4:15:39 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: Daffynition
However you like to cook your steak
it will always taste like it was prepared by a Master Chef,
if you add Bearnaise Sauce before serving
(I promise):

BEARNAISE SAUCE

Ingredients
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

76 posted on 06/16/2012 4:18:15 PM PDT by yorkie
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To: Talisker
Now we need one on how to cook the perfect soft-yolk fried egg.

I use a 9" skillet (not cast iron but steel with heavy bottom). Very low heat. Tbs or so of butter. Two eggs. And about a Tbs of water. Cover - I have a clear lid and after some practice you can tell by sight about the doneness.

This gives a soft white - I do not like it to go crusty. I like to put the eggs on a piece of toast.

77 posted on 06/16/2012 4:20:35 PM PDT by don-o (He will not share His glory and He will NOT be mocked! Blessed be the name of the Lord forever.)
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To: rottndog

Spiders in the vent hole.


78 posted on 06/16/2012 4:21:51 PM PDT by Randy Larsen (I hate pragmatists!)
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To: Daffynition
Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" of flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.

79 posted on 06/16/2012 4:22:36 PM PDT by Washi (Surviving the Zombie Apocalypse, one head-shot at a time.)
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To: Daffynition
Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" over flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.

80 posted on 06/16/2012 4:23:18 PM PDT by Washi (Surviving the Zombie Apocalypse, one head-shot at a time.)
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To: Daffynition

The steak in the picture is clearly overcooked.


81 posted on 06/16/2012 4:23:18 PM PDT by CougarGA7 ("History is politics projected into the past" - Michael Pokrovski)
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To: editor-surveyor

Oak is the bomb.
Have you ever used red oak? Very nice.
I like to use pear wood when the meat is lamb.
When my husband cooks the Thanksgiving turkey he uses mesquite.
We have grilled and smoked just about anything you can cook in an oven or the stove top.
A meat loaf is pretty good smoked/grilled with all the fixings right along with it.


82 posted on 06/16/2012 4:23:53 PM PDT by svcw (If one living cell on another planet is life, why isn't it life in the womb?)
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To: Daffynition

For steaks, go to CostCo. They only sell USDA Choice and Prime cuts of beef, and the prices are very reasonable.

Their pork products are also excellent.


83 posted on 06/16/2012 4:24:21 PM PDT by SeaHawkFan
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To: Fiji Hill

I love that steakhouse outside of Coalinga. Used to get to go there as a treat when we would go out there to visit my grandparents as a kid.


84 posted on 06/16/2012 4:25:12 PM PDT by CougarGA7 ("History is politics projected into the past" - Michael Pokrovski)
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To: donna
Groan. Just try it well done with lots of garlic. You’ll never go back!

I'm intrigued.

Do you coat it with garlic or just put it inside the boot?

85 posted on 06/16/2012 4:27:51 PM PDT by Eaker (When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
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To: yarddog

Omaha steaks support Ben Nelson (I once read on this site)


86 posted on 06/16/2012 4:37:09 PM PDT by personalaccts (Is George W going to protect the border?)
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To: rottndog
I have a Weber, but a gas grill is pretty much a gas grill.

Might be something to do with the regulator, but mine doesn't like it when you turn on the burners before you open the valve on the propane tank. That gives me a weak flame.

How old is it? If it's several years old, and you've never cleaned them, could be that your jets are clogged.

There's a jet on the propane tank, and one on each burner. They look like brass plugs, and have a pinhole in the center. Remove them and shoot out the pinhole with some carb cleaner. I have to do that about every other year, depending on use.

If the burners are rusty-looking, they get clogged, too. Use a wire brush to polish them up.

87 posted on 06/16/2012 4:45:59 PM PDT by FlyVet
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To: piroque

Charcoal is such a pain in the ass I never BBQ’ed after work.

Now with my propane grill and the knowledge of how to use it I cook every other night.

Grilling with propane is no different than charcoal; if you don’t know what you are doing the food is going to suck. If you do know what you are doing it is great.


88 posted on 06/16/2012 4:50:18 PM PDT by Eaker (When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
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To: Daffynition

Prime+ Ribeye from Tony’s. Hot cast iron BBQ grill. A little salt, just a little. Grill the sucker hot and eat! Always tender, juicy, and delicious!


89 posted on 06/16/2012 4:52:29 PM PDT by CodeToad (Homosexuals are homophobes. They insist on being called 'gay' instead.)
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To: donna; Eaker
I can’t eat a pink steak.

Me neither.

That sucker better be full-on red before I'll bite.

Was the animal upset when it was killed?

Then it's done.

90 posted on 06/16/2012 4:53:46 PM PDT by humblegunner
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To: Daffynition

1 cup Burgundy wine
1 small garlic clove, minced
1 tablespoon Worcestershire sauce
¼ teaspoons oregano
1 small onion, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons horseradish
2 tablespoons parsley
2 tablespoons prepared mustard
1 tablespoon sugar
2 teaspoons butter
2 ½ pounds sirloin steak about 1 ½ inches thick
meat tenderizer after punching the meat with fork.


91 posted on 06/16/2012 4:53:51 PM PDT by dancusa (The urge to save humanity is always a false front for the urge to rule it. H.L Menkin)
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To: dancusa

Marinate overnight. Cook on charcoal grill.


92 posted on 06/16/2012 4:56:00 PM PDT by dancusa (The urge to save humanity is always a false front for the urge to rule it. H.L Menkin)
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To: Eaker

“Charcoal is such a pain in the ass I never BBQ’ed after work. Now with my propane grill and the knowledge of how to use it I cook every other night.”

Same here. The taste secret to me with a propane grill is to use a cast iron grate versus ceramic or stainless teel. It gets hot, stays hot, and adds flavor. I have a Weber grill with cast iron grates.


93 posted on 06/16/2012 4:57:17 PM PDT by CodeToad (Homosexuals are homophobes. They insist on being called 'gay' instead.)
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To: donna

I can’t eat a pink steak. They taste like blood.


Wipe it’s butt, wipe it’s nose and slap it with a hot skillet.

It’s done.


94 posted on 06/16/2012 4:57:25 PM PDT by Rides_A_Red_Horse
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To: RegulatorCountry

That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.


My mother would buy great cuts of meat and ruin them by turning them into rock hard chunks of carbon.

Now, I like my steak bloody.


95 posted on 06/16/2012 5:00:38 PM PDT by Rides_A_Red_Horse
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To: dancusa
The recipe is called "Steak Siciliano".

I always cook on grill with charcoal.

Gas grills can't come close in flavor.

96 posted on 06/16/2012 5:03:52 PM PDT by dancusa (The urge to save humanity is always a false front for the urge to rule it. H.L Menkin)
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To: taildragger; Secret Agent Man

Man. I love threads like this. Looks like I got some new stuff to try next time.


97 posted on 06/16/2012 5:04:18 PM PDT by FLAMING DEATH (Are you better off than you were $4 trillion ago?)
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To: rottndog
I periodically have a problem where I only get just enough gas to run one burner. Full tank of propane...It will work just fine one day, and then when I go to fire it up later I just can’t get enough gas.

We can thank big government nannyism for that. This is a common new problem caused by a new mandated safety valve that restricts gas flow if Big Brother thinks too much gas is being used. To avoid tripping it turn your gas on barely to light and increase the volume slowly. If you do trip it it's supposed to reset if you disconnect the hose from the tank. But it doesn't always work right and you may have to wait a day for it to reset.

Leftists have a seething hatred for barbecue grills and want to ban them. They can smell their neighbors cooking steaks and having fun which causes painful feelings of envy.

98 posted on 06/16/2012 5:09:31 PM PDT by Reeses
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To: CodeToad
I use a ceramic coated cast iron grate and ceramic pyramid rocks over the burners so that fat drips on the rocks and smokes. I also use a little steel box filled with a variety of hard woods over a burner to provide continuous smoke. You can see it on the far left.

No muss no fuss.


99 posted on 06/16/2012 5:10:28 PM PDT by Eaker (When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
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To: Reeses

I start my charcoal Weber Smokey Joe grill with gasoline. 1/3 the price of charcoal lighter. Light a piece of paper, throw on charcoal and back off. LOL!


100 posted on 06/16/2012 5:15:54 PM PDT by dancusa (The urge to save humanity is always a false front for the urge to rule it. H.L Menkin)
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