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What is the greatest steak?
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loomis1228
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Location: Lexington, KY

PostPosted: Wed Apr 19 06 12:52 am    Post subject: What is the greatest steak? Reply with quote

Now that we are on a roll, what is your recipe for the greatest steak?

Here's mine:

Big thick cut Ribeye's from Sam's Club
Drizzle Dale's marinade (lightly) over the steaks (on both sides)
Sprinkle Garlic, fresh cracked pepper, chili powder and kosher salt (on both sides)

Let the marinade soak in for about 1 hour. Grill over hi heat over a very hot pile of coals until medium rare. Serve with baked potatoes, steamed vegetables and french bread. Don't forget the cold adult beverage!
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mding38926
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PostPosted: Wed Apr 19 06 12:55 am    Post subject: Reply with quote

I have to say i go for simplicity on my steaks. I prefer a nice ribeye or NY strip. A little salt and pepper on both sides........sit it at room temperature for say 20 minutes and then sear it over hot coals until medium rare.
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wnkt
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PostPosted: Wed Apr 19 06 1:09 am    Post subject: Reply with quote

Allegro marinade on em for a while( overnight is a tad too long , but tastes good) a little cajun spice on the outside before grilling and done to at LEAST medium well. My thought is if its bleeding it isnt done yet.

Like the old joke....a Texan goes into a restaurant and orders a steak, of course if comes rare. He sends it back and tells them cook it more and says " Hell son...Ive seen cows hurt worse than this SURVIVE!" Very Happy
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bigabyte
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PostPosted: Wed Apr 19 06 1:10 am    Post subject: Reply with quote

I like mine simple. Put on a light coating of oil, sprinkle on some coarse salt and coarse fresh cracked black pepper. Sear at crazy high heat for 30 seconds to a minute each side, then wrap tight in foil and cook a couple minutes more at around 500*, pull and let rest in foil for 5 to 10 minutes.
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Hogwild
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PostPosted: Wed Apr 19 06 1:37 am    Post subject: Reply with quote

simple here as well. Fresh kosher salt and cracked pepper on both sides. Seared on both sides and it's done....I like to just barely cook the moo out of it. Very Happy
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BBQBLiTZ
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PostPosted: Wed Apr 19 06 1:58 am    Post subject: Reply with quote

Porter house
olive oil
salt & pepper

Done


Last edited by BBQBLiTZ on Sun Feb 13 11 6:03 am; edited 1 time in total
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Alien BBQ
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PostPosted: Wed Apr 19 06 4:42 am    Post subject: Reply with quote

DELMONICO
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allsmokenofire
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PostPosted: Wed Apr 19 06 6:20 am    Post subject: Reply with quote

Alien BBQ wrote:
DELMONICO


Kinda funny you mention this. When I had a corporate life, I used to do a fair amount of travel. Went to a chop house outside of D.C., ordered a Delmonico. It was a beautiful ribeye, one of the best steaks I'd ever had. Several months later, trip to Atlanta ...steakhouse...Delmonico....ribeye. Couple weeks after that....Seattle.....steakhouse...Delmonico....some cut of meat I'd never seen before. Good, but no ribeye. The waiter tells me that is a Delmonico. Same thing again in St. Louis, no ribeye. So I do some research after the second strike and find basically the info here:
http://www.askthemeatman.com/answers/answer_to_delmonico_steak.htm

Short story long, when I go to a steak or chop house now and see a Delmonico on the menu, I make sure it's a ribeye before ordering.
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bbqblue
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PostPosted: Wed Apr 19 06 6:42 am    Post subject: Reply with quote

Thick rib eye or sirloin smoked over pecan for 60 to 90 minutes at 220 degrees and then quickly seared over lump charcoal in a Weber kettle. No olive oil (it burns at these grilling temps) - just some salt flakes for seasoning.

Cover with a foil tent and let stand for 10 minutes then serve with a chimmichurri sauce (recipe in link below) on a pre-warmed plate.

www.heatezine.com.au
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bobobrown
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PostPosted: Wed Apr 19 06 6:50 am    Post subject: Reply with quote

Hogwild wrote:
simple here as well. Fresh kosher salt and cracked pepper on both sides. Seared on both sides and it's done....I like to just barely cook the moo out of it. Very Happy


i'll second that
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BBQBLiTZ
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PostPosted: Wed Apr 19 06 8:46 am    Post subject: Reply with quote

Alien BBQ wrote:
DELMONICO



They're awesome too. For 10.49$ lb they better be.


Last edited by BBQBLiTZ on Sun Feb 13 11 6:04 am; edited 1 time in total
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Old Dave
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PostPosted: Wed Apr 19 06 1:03 pm    Post subject: Steak Reply with quote

I like both ribeye and strip with just salt and pepper. I cook them at the tip of a very hot lump flame for about 2-3 minutes per side depending on the thickness to rare.



Mommy likes her steak about med rare and I cook hers about another minute per side.


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loomis1228
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PostPosted: Wed Apr 19 06 7:48 pm    Post subject: Reply with quote

Dave--it's 9:45am here and you just killed me. I have a long time before lunch. The thought of eating that steak just made me shiver. You old dog! Good looking stuff! I love the criss-cross on the steaks.
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mding38926
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PostPosted: Wed Apr 19 06 8:06 pm    Post subject: Reply with quote

loomis1228 wrote:
Dave--it's 9:45am here and you just killed me. I have a long time before lunch. The thought of eating that steak just made me shiver. You old dog! Good looking stuff! I love the criss-cross on the steaks.


yeah 10am here and I am now officially starved for some steak too............even worse considering all I have waiting for me is leftover pasta for lunch................well there is always dinner.
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wnkt
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PostPosted: Wed Apr 19 06 8:47 pm    Post subject: Reply with quote

Well its a tad closer to lunch for me... 10:45 but I cant get any steak!! Crying or Very sad Crying or Very sad

This is why i love this forum....big pictures of juicy FOOD!!!!!!

If you saw a pic of me you'd know I dont miss many meals Very Happy
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loomis1228
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PostPosted: Wed Apr 19 06 9:10 pm    Post subject: Reply with quote

If you saw a pic of me you'd know I dont miss many meals
Quote:


That's right, Wnkt! Here's to us "healthy" boys!

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loomis1228
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PostPosted: Wed Apr 19 06 9:10 pm    Post subject: Reply with quote

oops--my quotes got flip flopped.
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JimH
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PostPosted: Wed Apr 19 06 10:12 pm    Post subject: Reply with quote

The best steak is a dry-aged steak but they are hard to find. I like just sea salt & fresh cracked black pepper too but I found a recipe in the Houston Chronicle a few years ago that is worth the effort:

Dry-Rubbed Rib-Eye Steak for Two
(Batali says this makes two servings, I say it makes four)

2 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, finely chopped
1 tablespoon hot red pepper flakes
1 tablespoon freshly ground black pepper
1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder
1/4 cup extra-virgin olive oil
One 28-ounce rib-eye steak, cut 2 inches thick
Best-quality extra-virgin olive oil, for drizzling
Best-quality balsamic vinegar, for drizzling

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.

Preheat the grill or broiler.

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120 F for medium rare.

The balsamic vinegar puts the finishing touch on this steak so don't leave it out.
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weldonBBQ
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PostPosted: Fri Apr 21 06 7:17 pm    Post subject: Dry-Rubbed Rib-Eye Steak for Two Reply with quote

Just spotted this topic.... And, just before I'm headed out the door to visit my local butcher shop. Let's see..... need something for Sat nite. Idea
This will be lovely! Thanks! Very Happy

Weldon
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loomis1228
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PostPosted: Fri Apr 21 06 7:45 pm    Post subject: Reply with quote

Weldon--do tell us what you are doing! Cut of meat, seasoning, etc, etc, etc.
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