justincredible
Posts: 32,056
Apr 20, 2011 11:48am
McFly1955;745858 wrote: -enjoy (and keep that A1 shit away from it)
+1billion
justincredible
Posts: 32,056
Apr 20, 2011 11:49am
McFly1955;745858 wrote: -enjoy (and keep that A1 shit away from it)
+1billion
gorocks99
Posts: 10,760
Apr 20, 2011 11:52am
justincredible;745860 wrote:+1billion
justincredible;745861 wrote:+1billion
+1billion
ZWICK 4 PREZ
Posts: 7,733
Apr 20, 2011 11:53am
justincredible;745860 wrote:+1billion
justincredible;745861 wrote:+1billion
you could have just said 2billion
password
Posts: 2,360
Apr 20, 2011 11:55am
mcburg93;745798 wrote:Not sure what kind of steaks everyone gets here but if you have to put something on it other then salt and pepper you better look for a different butcher. I like my steaks about two inches takes a little longer to get to medium then 2 minutes usually about 4-5 per side. I put a pat of butter on when done perfect steak for me. I will also let mine sit in the fridge for a few days to get some dry aging on it. The flavor intensifies and makes for a more tender steak.
We buy a half side of beef twice a year from a woman that works with my wife. She raises the cattle as if it were a pet "except for the butchering part" and feeds them with top quality feed. She drops it off at the butcher for us and all we have to do is pick it up. We have not purchased beef from a store in over 3 years, there is no need for any seasoning and it turns out tender no matter how you cook it. The quality of the beef is the most important part of grilling.
mcburg93
Posts: 3,167
Apr 20, 2011 12:29pm
password;745866 wrote:We buy a half side of beef twice a year from a woman that works with my wife. She raises the cattle as if it were a pet "except for the butchering part" and feeds them with top quality feed. She drops it off at the butcher for us and all we have to do is pick it up. We have not purchased beef from a store in over 3 years, there is no need for any seasoning and it turns out tender no matter how you cook it. The quality of the beef is the most important part of grilling.
I always raised my own until a few years ago when I lost my job. Had to make a decision I hated to do sold all of my cows and pigs to have money to survive lol. Now that Im working again I will def be getting back into it. Nothing like family farm raised beef Seems to have a better flavor then the stuff you buy from the local grocers that gets their meat from large slaughter houses.
OneBuckeye
Posts: 5,888
Apr 20, 2011 12:29pm
password;745866 wrote:We buy a half side of beef twice a year from a woman that works with my wife. She raises the cattle as if it were a pet "except for the butchering part" and feeds them with top quality feed. She drops it off at the butcher for us and all we have to do is pick it up. We have not purchased beef from a store in over 3 years, there is no need for any seasoning and it turns out tender no matter how you cook it. The quality of the beef is the most important part of grilling.
Obviously, but you have to use salt and pepper.
R
raiderbuck
Posts: 1,623
Apr 20, 2011 1:03pm
Same as above...but I like A1 so I put some on the side when I'm eating dinner (I don't smother the thing in A1).
brutus161
Posts: 1,686
Apr 20, 2011 1:45pm
Salt, pepper, and pan fry in butter.
wes_mantooth
Posts: 17,977
Apr 20, 2011 1:55pm
karen lotz;745836 wrote:Mantooth and ETB?
karen lotz
Posts: 22,284
Apr 20, 2011 2:25pm
wes_mantooth;745995 wrote:
huh?
Bio-Hazzzzard
Posts: 1,027
Apr 20, 2011 5:07pm
The sous vide method and then seared over an open fire is the way I've been cooking mine.
I
I Wear Pants
Posts: 16,223
Apr 20, 2011 7:13pm
Sous vide is a good method to use.
I can't remember the link but I read an article that showed when you should add salt to the steak and what I remember is that you should do it either upwards of 30 or 40 minutes before cooking for optimal results.
I can't remember the link but I read an article that showed when you should add salt to the steak and what I remember is that you should do it either upwards of 30 or 40 minutes before cooking for optimal results.
Devils Advocate
Posts: 4,539
Apr 20, 2011 8:58pm
BR1986FB;745718 wrote:k. Some things are just better done yourself!
My wife is much better at handjobs than me.
T
Timber
Posts: 935
Apr 21, 2011 12:22am
Usually go with one style or the other:
1- Room temp, seasoned with Montreal, Lowry's seasoned salt, fresh black pepper... cook to temp... a little crumbled blue cheeese melted on top. Let rest for at least 5 mins. In a pan sautee, sweet onion and mushrooms in butter/olive oil/ black pepper and sea salt. Symphony of flavors that can bring tears to one's eyes.
2- Room temp, seasoned with Olive oil, sea salt, fresh black pepper, and cracked rosemary... cook to temp and let rest at least 5 mins... another tear-jerker
As Bobby Flay says, most food is over-cooked and under-seasoned.
Enjoy!
1- Room temp, seasoned with Montreal, Lowry's seasoned salt, fresh black pepper... cook to temp... a little crumbled blue cheeese melted on top. Let rest for at least 5 mins. In a pan sautee, sweet onion and mushrooms in butter/olive oil/ black pepper and sea salt. Symphony of flavors that can bring tears to one's eyes.
2- Room temp, seasoned with Olive oil, sea salt, fresh black pepper, and cracked rosemary... cook to temp and let rest at least 5 mins... another tear-jerker
As Bobby Flay says, most food is over-cooked and under-seasoned.
Enjoy!
password
Posts: 2,360
Apr 21, 2011 12:34am
mcburg93;745898 wrote:I always raised my own until a few years ago when I lost my job. Had to make a decision I hated to do sold all of my cows and pigs to have money to survive lol. Now that Im working again I will def be getting back into it. Nothing like family farm raised beef Seems to have a better flavor then the stuff you buy from the local grocers that gets their meat from large slaughter houses.
My wife and I never believed people when the would comment about the difference between cattle raised on small farms and the stuff you by from places like Krogers until we went in on a side of beef with some friends and now we won't even look at beef in a store. I don't know how people can run a farm and have an outside job at the same time as raising cattle properly just seems like a 24 hr job by itself.
password
Posts: 2,360
Apr 21, 2011 12:38am
OneBuckeye;745900 wrote:Obviously, but you have to use salt and pepper.
The beef we get needs no seasoning but a little cracked pepper won't hurt. We don't even own a salt shaker or a packet of salt and I can safely say there has not been salt in our house for 10 years or longer.
I
I Wear Pants
Posts: 16,223
Apr 21, 2011 1:15am
That seems um, stupid?
Too much salt is bad but salt is definitely a good spice. And this isn't coming from someone that uses a bunch of salt either, I haven't put any salt on my food that wasn't in the dish to begin with (IE in the recipe which I usually reduce the salt anyway) for at least 5 years.
Too much salt is bad but salt is definitely a good spice. And this isn't coming from someone that uses a bunch of salt either, I haven't put any salt on my food that wasn't in the dish to begin with (IE in the recipe which I usually reduce the salt anyway) for at least 5 years.
1_beast
Posts: 5,642
Apr 21, 2011 1:24am
SALT IS NOT A SPICE...its a mineral!!!! Just sayin...I Wear Pants;746787 wrote:That seems um, stupid?
Too much salt is bad but salt is definitely a good spice. And this isn't coming from someone that uses a bunch of salt either, I haven't put any salt on my food that wasn't in the dish to begin with (IE in the recipe which I usually reduce the salt anyway) for at least 5 years.
I
I Wear Pants
Posts: 16,223
Apr 21, 2011 1:37am
I was using spice as a synonym for seasoning.
McFly1955
Posts: 1,441
Apr 21, 2011 8:29am
using spice as a cinnamon?!?! that makes no sense.I Wear Pants;746800 wrote:I was using spice as a synonym for seasoning.
Grilling up a pair of 8oz New York Strips and fried potatoes after work tonight....yummmm.
Belly35
Posts: 9,716
Apr 21, 2011 9:14am
Sea salt (coarse) .. both sides .... 30 / 45 minute before grilling.
Fresh ground pepper during the grilling process (to taste)
Alwat when grilling do this before putting the meat on the grill suface, heat the grill, cut a lemon in half and rub the grill suface with the lemon... add a natural oil to the grill, cleans and help with the favor of the meat.
The sea salt bring out the natural flavors of the meat is enhanced, salt act as a tenderizer and holds the juices of the steak within the fiber of the meat.
I have learned my grilling of cooking meat from my Brazilian friends and nobody grills meat better that the Brazilians.
Fresh ground pepper during the grilling process (to taste)
Alwat when grilling do this before putting the meat on the grill suface, heat the grill, cut a lemon in half and rub the grill suface with the lemon... add a natural oil to the grill, cleans and help with the favor of the meat.
The sea salt bring out the natural flavors of the meat is enhanced, salt act as a tenderizer and holds the juices of the steak within the fiber of the meat.
I have learned my grilling of cooking meat from my Brazilian friends and nobody grills meat better that the Brazilians.
sleeper
Posts: 27,879
Apr 21, 2011 10:15am
password;746771 wrote:The beef we get needs no seasoning but a little cracked pepper won't hurt. We don't even own a salt shaker or a packet of salt and I can safely say there has not been salt in our house for 10 years or longer.
That's a shame. You should see the beef I get, it's such top quality that I don't even need to cook it. People don't understand that my beef is special, and all other beef is just nowhere near as good.
Fab4Runner
Posts: 6,196
Apr 21, 2011 10:18am
That's unfortunate. Salt brings out a lot of flavors in a lot of food. The best chefs in the world have access to top quality food on a daily basis and they use salt to enhance it.password;746771 wrote:The beef we get needs no seasoning but a little cracked pepper won't hurt. We don't even own a salt shaker or a packet of salt and I can safely say there has not been salt in our house for 10 years or longer.
OneBuckeye
Posts: 5,888
Apr 21, 2011 10:20am
Fab4Runner;746938 wrote:That's unfortunate. Salt brings out a lot of flavors in a lot of food. The best chefs in the world have access to top quality food on a daily basis and they use salt to enhance it.
+ 2 billion.
Chefs put salt on dry aged prime beef, Wagu, Kobe etc. everyone should use it, and its good for you too.