Posted on 08/10/2012 9:11:32 AM PDT by US Navy Vet
Every meat lover dreams of cutting into a perfectly grilled steak and sharing the experience with friends and family, but they probably don't dream of paying restaurant prices. Instead, save some dough and make your own perfectly grilled steaks at home. With a few tips from the pros, you'll be able to achieve restaurant-quality results without breaking the bank.
We consulted a couple of experts for their advice on how to achieve consistent, flavorful results every time you hit the grill with some steaks. John Schenk is the corporate executive chef at Strip House Steakhouse, with locations in Houston, New York City, and Las Vegas. Prior to his role at Strip House, he served as executive chef at Monkey Bar and Mad.61 at Barney's New York. His simple, memorable advice will ensure juicy, tender, flavorful steaks each time.
(Excerpt) Read more at foxnews.com ...
Please save me from googling for infrared grills...
Without gong into all the details...suffice to say infrared grills get MUCH hotter, allowing for better/quicker searing and more flavor. And they have gotten much less expensive over the last few years.
In case you haven’t tried it yet - they now make a special Montreal seasoning specifically for burgers. Yummmmm!
Never heard of one or seen one, till I looked them up and also learned there is a place right up the road that sells 'em.
...nothing beats my 12 yr old Pitts & Spitts Smoker, the firebox also becomes a grill.
I like to cook with mesquite but it is too heavy a smoke flavor for some.
I have a Napoleon Pro500 gas grill that has an infrared side burner. Love it. 1300 degrees for 2 min and you have a great sear. Move to the main grill for cooking to prefered doneness. www.napoleongrills.com
“Birnbaum says that once meat is removed from the heat, its temperature may continue to increase by as much as 10 percent.”
I don’t see how this is possible? once removed from the heat source what would increase the heat?
Give me all your ruined steaks, LOL.
All your steaks are belong to us!! Someone set us up the grill!!
I tell my wife to massage me and feed me beer and sake before I eat steak. Always makes them taste better~!
1) Charcoal
2) Big hot fire. Get the meat on and off in as short of time as possible.
3) Weber grill. Use the cover and get as much smoke on the meat as possible.
Put the meat on and put the cover on and leave it that way for several minutes before flipping.
Also have the cover on for several minutes before putting the meat on to get the entire apparatus up to 400+
4) I only marinate cheaper cuts of meat, up to 3 days in my own concoction to tenderize as well as flavor.
Good cuts from t-bones on up I add just a bit of lowerys, garlic powder and liberal amounts fresh ground black pepper. No sauce required unless you are....well....whatever..
5)Flip the meat and replace the cover for several minutes.
The pros will only flip one time and have the timing down to a science. I disagree because the fire has hot spots and I like my steak pretty done, no pink.
After several minutes I take off the lid and will move the steaks around to get the less done ones onto the hotter spots and the more done ones off to the side.
At this time with the lid off the fire will get quite hot and I will at the end add a sear to crisp up the outsides.
I can then also customize each steak to order. My wife likes hers pink etc...
Total elapsed time about 8 minutes.
There it is.
For a really good steak, poor a jigger of bourbon on it and leave at room temp for about an hour before cooking.
For a really good steak, poor a jigger of bourbon on it and leave at room temp for about an hour before cooking.
For a really good steak, poor a jigger of bourbon on it and leave at room temp for about an hour before cooking.
For a really good steak, poor a jigger of bourbon on it and leave at room temp for about an hour before cooking.
bttt
Yeah, we got you the first time!
Pretty much all I grill, particularly bone-in ribeyes.
Big Green Egg can bar b que, smoke, bake.
Expensive but allows temp most can’t achieve.
Learned to use mesquite 30 years ago while living in Cypress N W Houston.
Still use it for burgers and steaks sometimes
I’ve never eaten at Texas Roadhouse, but I have found if you google an establishment’ name with the words copycat and recipe you may strike gold.
Here are three, but I don’t know how good they are.
http://www.copycatrecipeguide.com/How_to_Make_Texas_Roadhouse_Steak_Seasoning
http://themancookbook.com/texasroadhousesteak.html
http://www.easybreezyrecipes.com/texas-roadhouse-most-popular-restaurant-recipes-to-do-at-home.html
I believe you have perhaps had enough jiggers of bourbon tonight!
I don’t like bourbon! You can’t taste it. Actually I learned it from a chef...who had cooked one of the best steaks I had ever eaten.
.
I don’t like bourbon! You can’t taste it. Actually I learned it from a chef...who had cooked one of the best steaks I had ever eaten.
.
Bump for dinner
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