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 ...
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.
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?
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.
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.
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!
Not enough charcoal.
;-)
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
Care to share your Creamed Spinach recipe?
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.
mark
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)
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.
I didn’t see the store. My eyes were burning after driving by their feed lot. :)
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...
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.
Allen Brothers is very good. The best, imho, is D’Artagnan, but it’s rather expensive:
Omaha Steaks is not so good.
1. Throw out that corn fed crap. 2. Buy grass fed. 3.Grill over Mesquite. 4. Remove drool cup and eat.
I thought broiling meant that the heat came from flames above...as in, put in the broiler below the oven.
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.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.