What's On Your Plate???

[GRFMotorsports]

I love the way I fix my steaks. I little fresh ground pepper and salt and Lea & Perrins. Tenderize with a fork and let it soak for about 30-60 minutes. Slap on the grill. I turn them 4 times to get the criss cross marks and drip some more L&P with each turn. I wont fix them any other way...

 

[kronin323]

I love the way I fix my steaks. I little fresh ground pepper and salt and Lea & Perrins. Tenderize with a fork and let it soak for about 30-60 minutes. Slap on the grill. I turn them 4 times to get the criss cross marks and drip some more L&P with each turn. I wont fix them any other way...

Yeah, I also marinade with L&P...

 

[Duke Nivram]

one year i bought prime filet to make for my b-day i think they were like $30.00 per pound that steak was so good all i did was rub a little good olive oil and salt and pepper on them then grill.

 

[GRFMotorsports]

+1 on the gold potatoes for the best mashed potatoes. sooooo much better

 

[kronin323]

most of time i make them in the oven and it seems i want my steak to be more "perfect"..tender, juicy, a little burnt on the outside.... so im looking for tips...

The professional kitchen technique is to sear in a pan or a grill then finish to the desired doneness in the oven (some high-end places like Ruth's Cris do it all in a very high temp oven to sear at the same time as roast, but that's not practical in the average home kitchen).

So it sounds like you're just missing a good sear.

The conventional "wisdom" is that searing a steak helps seal in the juices. Some tests, though, indicate that's more of a myth. What a good sear does is caramelize the outside. You get a nice, dark brown coating. Aside from grill marks, you do not want black - that's burnt, carbonized - direct contract with flame (flare ups, etc) is NOT your friend.

So make sure your grill is well preheated. I put my steaks on at a 45 degree angle to the grates. Sear for 1 1/2 - 2 minutes per side (if you want rare, at this point you're done). If trying to do it all on the grill, after searing both sides, cook it some more on each side to desired doneness. For the second round, I put them at the opposite 45 degree angle. You end up with a diamond checker pattern with your grill marks. How long you cook them on each side depends on the thickness and desired doneness, but in general you cook it for less time on the last side than the previous, as in:

2 minute sear, side 1
2 minute sear, side 2
3 minute cook, side 1
2 minute cook side 2
(that should end up around med for a 3/4" steak)

Some sear at higher temp than cook. I used to do that way but these days I do it all at the same temp (350 - 375).

A mistake people often make is trying to cook thick steaks med-well to well all on the grill. What ends up happening is they burn the outside trying to get the internal temp right. This is why the pros finish it in the oven. With a grill, you can do the same thing by using indirect heat.

Any way you go, let them rest for a few minutes before serving. Cooking drives the juices out of the muscle fiber. Resting lets the muscle fibers absorb the juices back in. If you cut into it too soon, those juices will run out.

One of the advantages to grilling is the juices drip down to the heat source and vaporize into smoke / steam, which adds more flavor. That's different from having dripping fat catch on fire and flare up, burning your steak.

 

[Duke Nivram]

The professional kitchen technique is to sear in a pan or a grill then finish to the desired doneness in the oven (some high-end places like Ruth's Cris do it all in a very high temp oven to sear at the same time as roast, but that's not practical in the average home kitchen).

So it sounds like you're just missing a good sear.

The conventional "wisdom" is that searing a steak helps seal in the juices. Some tests, though, indicate that's more of a myth. What a good sear does is caramelize the outside. You get a nice, dark brown coating. Aside from grill marks, you do not want black - that's burnt, carbonized - direct contract with flame (flare ups, etc) is NOT your friend.

So make sure your grill is well preheated. I put my steaks on at a 45 degree angle to the grates. Sear for 1 1/2 - 2 minutes per side (if you want rare, at this point you're done). If trying to do it all on the grill, after searing both sides, cook it some more on each side to desired doneness. For the second round, I put them at the opposite 45 degree angle. You end up with a diamond checker pattern with your grill marks. How long you cook them on each side depends on the thickness and desired doneness, but in general you cook it for less time on the last side than the previous, as in:

2 minute sear, side 1
2 minute sear, side 2
3 minute cook, side 1
2 minute cook side 2
(that should end up around med for a 3/4" steak)

Some sear at higher temp than cook. I used to do that way but these days I do it all at the same temp (350 - 375).

A mistake people often make is trying to cook thick steaks med-well to well all on the grill. What ends up happening is they burn the outside trying to get the internal temp right. This is why the pros finish it in the oven. With a grill, you can do the same thing by using indirect heat.

Any way you go, let them rest for a few minutes before serving. Cooking drives the juices out of the muscle fiber. Resting lets the muscle fibers absorb the juices back in. If you cut into it too soon, those juices will run out.

One of the advantages to grilling is the juices drip down to the heat source and vaporize into smoke / steam, which adds more flavor. That's different from having dripping fat catch on fire and flare up, burning your steak.

Now i want a good steak this weekend!!!!!!!!!!!!

 

[kronin323]

Hey, baby...

 

[QLR1]

Sweet potato pie

 

[Rays]

pan searead baramundi

 

[GRFMotorsports]

I had this for breakfast the other morning

And this for dinner tonight