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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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1 posted on 06/16/2012 2:02:49 PM PDT by Daffynition
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To: Daffynition

I once ordered from Omaha steaks and was very disappointed in the steaks.

I can’t even remember exactly what I ordered but it was so tough that my Daughter and I literally started laughing when we first bit into it.

On the other hand, they included a bunch of ground beef patties which were simply delicious. Also a cheap plastic cutting board which surprisingly, I have found to be really useful.

Also give them credit for refunding my full price with no problem. I don’t know for sure if I just got a bad bunch or maybe I cooked them wrong or what but the local supermarket had better steaks.


2 posted on 06/16/2012 2:09:16 PM PDT by yarddog
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To: Daffynition

1. Spray weber grill with Pam.

2. Preheat around 350F for ten minutes.

3. Turn all three burners on high. Remove temp probe. Wait two minutes.

4. For typical flank steak or 5oz burgers, cook two and one half to three minutes per side. Rare-Med Rare.


3 posted on 06/16/2012 2:12:31 PM PDT by Jacquerie (No court will save us from ourselves)
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To: Daffynition

Want to pan fry the perfect steak?

Put a little cajun seasoning on one side and some garlic powder and onion powder on the other.

With the heat on high and the pan hot, throw the steak in. Wait a couple of minutes until the steak releases from the bottom of the pan. Flip. Wait till that side releases and then turn again and reduce heat.

Now ... depending on how rare or done you like your steak, you’ll have to gauge from here. Once the steak starts releasing a but of juice, it’s rare. More juice and it’s medium rare. One there’s no more juice, it’s well done.

Salt, pepper and enjoy!


4 posted on 06/16/2012 2:13:28 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: yarddog

Omaha steaks are low grade. I’ve never been happy with them. My mother in law keeps ordering them for us as gifts and I can’t figure out a way of telling her. There are worse problems but Omaha steaks are not worth the money.


5 posted on 06/16/2012 2:16:00 PM PDT by albie
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To: Daffynition

Do other people still have permission to eat steaks in this country? I can’t tell, I live in New York city under Despot Mike Bloomberg.


6 posted on 06/16/2012 2:17:31 PM PDT by GrandJediMasterYoda (Some day our schools will teach the difference between "lose" and "loose")
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To: yarddog; Daffynition

Might want to check their politics...doesn’t pass muster with me.


7 posted on 06/16/2012 2:18:09 PM PDT by jennings2004 (President Hayes, Mount Rushmore, telephone, Dear Leader...what a mix!)
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To: Daffynition

Do other people still have permission to eat steaks in this country? I can’t tell, I live in New York city under Despot Mike Bloomberg.


8 posted on 06/16/2012 2:18:40 PM PDT by GrandJediMasterYoda (Some day our schools will teach the difference between "lose" and "loose")
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To: Daffynition; All

Note to all. Do not fall for Wal Mart’s commercial about their beef being good now. It’s not.


9 posted on 06/16/2012 2:19:25 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: Daffynition; All

Note to all. Do not fall for Wal Mart’s commercial about their beef being good now. It’s not.


10 posted on 06/16/2012 2:19:38 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: Daffynition

What’s with the rabbit food in that beautiful meat picture?


11 posted on 06/16/2012 2:20:07 PM PDT by nhoward14
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To: Daffynition
My English wife does a mean T bone. She boils it for half an hour until its lovely and grey, and serves it up with some steamed peas and carrots ... YUMMMM
12 posted on 06/16/2012 2:20:53 PM PDT by yank in the UK ( A liberal mocking Christianity. I asked "why don't you mock Islam?" he replied "Muslims are violent)
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To: Jacquerie

Gas? The horrors. ;-)


13 posted on 06/16/2012 2:20:53 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

After seasomimg your own way pan-fry the steak for 7-10 seconds per side to seal the outer layer, keeping the juices in, then grill.


14 posted on 06/16/2012 2:22:00 PM PDT by wtc911 (Amigo - you've been had.)
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To: Daffynition

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.


15 posted on 06/16/2012 2:22:09 PM PDT by FatherofFive (Islam is evil and must be eradicated)
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To: GrandJediMasterYoda

YES>>>>Go to a meat market next to a field where they are still MOOOing. Fresh, tender, grass fed angus....melt in your mouth.


16 posted on 06/16/2012 2:22:58 PM PDT by hoosiermama ( Obama: " born in Kenya.".. he's lying now or then?)
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To: Daffynition

Does Omaha steaks also sell dog steaks for Obama?


17 posted on 06/16/2012 2:24:08 PM PDT by GrandJediMasterYoda (Some day our schools will teach the difference between "lose" and "loose")
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To: Daffynition

My favorite steaks are from Harris Ranch in Coalinga, Calif. Their store is on Interstate 5 at Rte. 198. If you’re southbound, you’ll drive past the cattle that will soon be turned into steaks.


18 posted on 06/16/2012 2:24:18 PM PDT by Fiji Hill (Deo Vindice!)
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To: Daffynition

BFL


19 posted on 06/16/2012 2:25:50 PM PDT by Skooz (Gabba Gabba we accept you we accept you one of us Gabba Gabba we accept you we accept you one of us)
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To: Winstons Julia

To be picky what you describe is pan broiling, not frying. Frying would involve oil. Pan broiling in an iron skillet is my favorite way to cook a steak indoors.


20 posted on 06/16/2012 2:26:16 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: Daffynition

My method:

Age the steaks a week in the fridge to tenderize.

Marinate them the night before in your favorite marinade.

When ready to cook, start the grill (charcoal, of course).

Preheat a cast iron skillet with 1/4” bacon grease in the bottom to 350-400 in the oven.

Once the skillet is hot, put the steaks in for 1 minute on a side to sear.

Take them out, spice as desired, cook to desired “doneness” on the grill.


21 posted on 06/16/2012 2:27:43 PM PDT by FLAMING DEATH (Are you better off than you were $4 trillion ago?)
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To: Daffynition; All

OK....grill question.

I have a Turbo Grill with 3 burners...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. I’ve replace the regulator a couple of times, and swapped tanks. What’s going on?


22 posted on 06/16/2012 2:31:47 PM PDT by rottndog (Political Correctness KILLS...)
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To: Daffynition

One more thing...once it’s on the plate, brush the top with a little melted butter. That’s what they do in the expensive steak houses, and it’s part of why their steaks look and taste so great.


23 posted on 06/16/2012 2:33:08 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: Hugin

Set grill to highest temp. Cover grill until thermometer is off the charts.

Season steak any way you want. Put steak on grill for 2 minutes. Flip. 2 more minutes. Flip to make crosses. 1 minute. Flip again for crosses. 1 minute.

Take off grill, tent it with foil and let sit for 5 minutes.

Serve with baked potato, creamed spinach and for dessert a Montecristo #2.

Enjoy.


24 posted on 06/16/2012 2:33:26 PM PDT by EQAndyBuzz (ABO 2012)
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To: Daffynition

We use the 3,3,3, method and the steaks come out as delicious as a high dollar steak house. I only eat filet mignons and try to get 1 1/4 to 1 1/2 inches thick. We like our steaks cooked medium rare. If you do too, preheat your oven to 425 degrees.

Let steaks get to room temperature then season both sides with a little olive oil, kosher salt and cracked black pepper. Heat iron skillet on medium high heat and gently add steaks. Use timer to cook steaks for 3 minutes on each side - then put the skillet with steaks into the oven for another 3 minutes.

Remove skillet and place filets on a plate and cover with foil for 7 to 10 minutes (letting them rest). You may want to increase the cooking time if the steaks are too rare for you, but trust me - you will never cook your filets any other way!


25 posted on 06/16/2012 2:37:19 PM PDT by demkicker (My passion for freedom is stronger than that of Democrats whose obsession is to enslave me.)
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To: rottndog
I have a Turbo Grill with 3 burners...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. I’ve replace the regulator a couple of times, and swapped tanks. What’s going on?

Not enough charcoal.

;-)

26 posted on 06/16/2012 2:38:37 PM PDT by savedbygrace (But God.)
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To: Daffynition
Several tips I've learned;
Properly dry-age the steaks
Steaks should be room temp before grilling, panfrying, etc.
Super high heat first to develop crust/color then low and slow to develop tenderness and texture. I like to sear the steaks in butter and oliveoil then place them in a 250 degree oven until desired doneness. You can accomplish this with direct then indirect grilling too.

Depending on the thickness of the steaks, a minimum 5-to-15 minute rest after cooking will help make the steaks more juicy.

A good resource is Harold Mcgee's The Curious Cook

27 posted on 06/16/2012 2:39:19 PM PDT by John 3_19-21 (Stand for something, or fall for anything.)
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To: EQAndyBuzz

Care to share your Creamed Spinach recipe?


28 posted on 06/16/2012 2:40:17 PM PDT by Rio (Tempis fugit.)
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To: yank in the UK

I tell you what, you ever want to wreck a meal, cook it English. And then let them name it. Appetizing as all get out.


29 posted on 06/16/2012 2:40:43 PM PDT by Secret Agent Man (I can neither confirm or deny that; even if I could, I couldn't - it's classified.)
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To: Daffynition

mark


30 posted on 06/16/2012 2:41:42 PM PDT by Ladysmith (The evil that's happening in this country is the cancer of socialism...It kills the human spirit.)
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To: yarddog; albie

I used to order Omaha Steaks, and found them all to be USDA Choice or less. Chewy, silver skin and totally-unacceptable. They have something now called ‘Reserve’, but that wasn’t around when I bought via 800# in the early-90s.

I found Allen Bros, who sells only USDA Choice - the finest cut - and have never looked back. Their Steakburgers are made from steak trimmings, and are amazing. Their USDA Choice Filet Mignons, Roasts, Strips etc are unbelievable! Top of the line and suppliers to the finest steak houses in America. (No, I don’t work for them, but I wish I did)

http://www.allenbrothers.com/


31 posted on 06/16/2012 2:42:39 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

Yup. And then take those juices and add a little red wine and reduce it a little and it’s a nice little flavorful sauce for it. You could add in some steak sauce or some dijon mustard or whatever else you like, maybe a couple tablespoons of tomato sauce or paste.


32 posted on 06/16/2012 2:42:54 PM PDT by Secret Agent Man (I can neither confirm or deny that; even if I could, I couldn't - it's classified.)
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To: Fiji Hill

I didn’t see the store. My eyes were burning after driving by their feed lot. :)


33 posted on 06/16/2012 2:42:56 PM PDT by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: FLAMING DEATH
My method:, Age the steaks a week in the fridge to tenderize, Marinate them the night before in your favorite marinade., Preheat a cast iron skillet with 1/4” bacon grease in the bottom to 350-400 in the oven. Once the skillet is hot, put the steaks in for 1 minute on a side to sear. Take them out, spice as desired, cook to desired “doneness” on the grill.

I have tired the marinade route. Found a Michigan Cherry Vinegarette once and let it sit for 24 hrs, it was the sweetest beef I ever cooked, lately just Olive Oil, and finely minced and chopped garlic and rosemary.

For the pan searing, I have done the garlic rosemary in a 1/2 & 1/2 of Olive Oil and Butter which when combined are supposed to handle the heat better. Did this once to Filet Minons with the rapped bacon and put the blue cheese on top to melt before serving, oh, it borders in illegal it was so good....

A drive rub with "Bam" as a base that is a winget, or some pro-rubs from a connection in the restuarant industry.

But I must try the bacon drippings instead...

34 posted on 06/16/2012 2:43:48 PM PDT by taildragger (( Palin / Mulally 2012 ))
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To: FLAMING DEATH

I take a fork or knife end and put a bunch of holes in them, put them in a bag with the marinade and pump all the air out. Really lets the marinade into the meat.


35 posted on 06/16/2012 2:44:24 PM PDT by Secret Agent Man (I can neither confirm or deny that; even if I could, I couldn't - it's classified.)
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To: carriage_hill

Allen Brothers is very good. The best, imho, is D’Artagnan, but it’s rather expensive:

http://www.dartagnan.com/

Omaha Steaks is not so good.


36 posted on 06/16/2012 2:50:00 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Daffynition

1. Throw out that corn fed crap. 2. Buy grass fed. 3.Grill over Mesquite. 4. Remove drool cup and eat.


37 posted on 06/16/2012 2:50:48 PM PDT by manic4organic (We won. Get over it.)
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To: Hugin

I thought broiling meant that the heat came from flames above...as in, put in the broiler below the oven.


38 posted on 06/16/2012 2:52:27 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: taildragger

39 posted on 06/16/2012 2:52:37 PM PDT by John 3_19-21 (Stand for something, or fall for anything.)
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To: Daffynition
The most important thing in grilling or cooking over bricketts is to get a really good, well marbled steak. The most tender type of steak is the filet mignon, but it is very dry. The 'eye' of the T-bone is the same thing as a ribeye. The 'other side' of the T-bone is the New York Strip. Together on the bone is the "T-bone'. The ribeye and the strip sides of the T-bone have very different and distinct tastes. Do not be afraid of cooking hot or searing) and fairly quick. The flavor is in the fat of the marbling of the steak. It is also where the tenderness is most determined.

In the Angus breed of beef there are bulls bred for highly marbled ribeye. Summitcrest Complete is probably the best known of the breed, but there are others. As an Angus breeder we have been selectively breeding for these qualities as well as shear force or tenderness. The CAB or certified Angus beef program has been very successful in educating the public about this.

40 posted on 06/16/2012 2:52:48 PM PDT by Texas Songwriter (Ia)
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To: svcw

Yes, I know. It is an admitted character flaw.


41 posted on 06/16/2012 2:53:56 PM PDT by Jacquerie (No court will save us from ourselves)
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To: Daffynition

I rub olive oil on both sides, then put some fresh ground Celtic Sea Salt and fresh ground pepper on both sides.

Then grill as usual.

I realize some experts say to not put salt or pepper on before the steak is cooked, but I like my method.

I might try one of the suggestions in this thread, putting a pat of butter on top after the steak is grilled and on the plate.


42 posted on 06/16/2012 2:54:14 PM PDT by savedbygrace (But God.)
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To: Winstons Julia

I have a variation of that method:

Pre heat oven to 450° then brush steak with garlic olive oil and then sprinkle on garlic pepper and olive oil. Place steak in hot cast iron skillet on stove with flame on high for about 3 mins for a 1/2 inch piece of meat then turn and heat other side for 3 mins.

Then place entire cast iron skillet with steak still in it into oven and bake for about 4 mins. Take it back out and place skillet on stove top with burner turned off. Place a piece of foil with a small hole punched in it over the entire steak and skillet. Wait about 5 mins then serve. Delicious!


43 posted on 06/16/2012 2:54:41 PM PDT by Inyo-Mono (My greatest fear is that when I'm gone my wife will sell my guns for what I told her I paid for them)
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To: Daffynition

I love this thread.

Now we need one on how to cook the perfect soft-yolk fried egg. Conceptually, this isn’t a thread-hijack. You need the same contradictions in the end - crusted outside, perfectly soft inside. I’ve had a lot more success with steaks than I’ve had with eggs. But the ultimate is to have both done perfectly, with the eggs on top of the steak, and then dip the cut steak pieces into the egg. Bliss.


44 posted on 06/16/2012 2:56:42 PM PDT by Talisker (One who commands, must obey.)
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To: Daffynition
Most grocery stores (Publix is the exception)sell select meat.

45 posted on 06/16/2012 2:57:50 PM PDT by John 3_19-21 (Stand for something, or fall for anything.)
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To: carriage_hill

The local small supermarket used to have good beef. I always wondered what grade it was as they never advertised grade.

One day I asked the butcher what grade it was and he said it was choice and came from MBPXL in Dodge City, KS. I had actually been in that plant a couple of times and didn’t think it looked all that great but apparently they turn out good steaks.


46 posted on 06/16/2012 3:00:03 PM PDT by yarddog
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To: Daffynition

There is more info and good advice from the FReepers posting on this thread than there is in the article.


47 posted on 06/16/2012 3:02:56 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: rottndog
I have a 10 year old Vermont Castings gas grill. Your problem happened to me, the gas would light but it did not heat up the grill. Went back to the manual, and it stated that my grill and I guess all the grills that came out around that time, have a regulator coupling equipped with a flow control mechanism (as Obamama would call it a thingamajig or doohickey).

What does this mean? Well the doohickey (sp) limits the gas flow in case there is a sudden demand for gas. This can happen in a couple of ways:
1. A burner control knob was left on when you opened the propane cylinder valve (watchyoumallcallit).
2. Rapidly opening the valve can also turn on the flow control.

How to fix the problem with the flow control:
1. close the cylinder valve
2. Make sure all burner control knobs are off
3. Open the cylinder valve slowly (according to my manual about 1-2 turns) and wait 5 seconds
4. Turn on a single burner and try to relight it

48 posted on 06/16/2012 3:03:45 PM PDT by Bruce Kurtz
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To: John 3_19-21

Look for the marbling in the meat ,little pieces of fat , see picture (prime)


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

50 posted on 06/16/2012 3:09:12 PM PDT by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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