The Best Steak You Have Ever Had

[Lc80series]

Charlie Clarks in the White Mountains, AZ. Is pretty damn unbeatable. Not as fancy as some other places but the mesquite broiled filet is ridiculously good.

 

[Liam]

Ruth Steak House..........best t-bone and porter house steak I had ever have.It sound's to me like he was trying to grill some Carne Asada,from what you're describing.......Mexican dude?If so, hopefully he'll never opens a mexican restaurant.It would be a disgrace if he did.I know Carne Asada.(My dad was a chef)Enjoy the story. In the words of my dad: BUEN PROVECHO and SALUD

vomit...

 

[JayMilla]

Take your favorite cut 1 1/2 or 2 inches thick and pat it dry with paper towels. Rub with a little corn starch and sprinkle with a LITTLE salt.
Put in freezer uncovered for an hour or two.
Heat grill to insanely hot, wipe grill with canola oil on a paper towel. Use tongs for this if you like your arm hair.
Place steaks on grill for 6 to 10 mins per side, depending on how rare you like it, remove and LIGHTLY drizzle with good olive oil, cover with foil and let it rest for 5 to 10 mins.
Crusty on the outside, rare on the inside.

 

[UMMAGUMMA]

Vomit?

 

[UMMAGUMMA]

Jaymilla:I think I'll try that.

 

[hoser]

Ever since my last trip to Florence, Italy about 5 years ago, the Bistecca alla florentine (florentine steak) has been my all time favorite. Must've had it at 4 different restaurants plus buying it from the market and grilling up them on my own. Usually about a 2" cut, seared on the outside and rare on the inside. It is most closely like out Porterhouse but the meat is leaner, more tender and much more flavorful than the porterhouses I've had here into the US. The secret is the Chianina cattle. I've found this type of steak is very difficult to find here.

If you ever find yourself in the Tuscany Region of Italy, you should definitely order up a steak from the best steakhouse there. I can recommend some as well.

 

[UMMAGUMMA]

Molto Bene,..I dig Italian food,Buon Appetito, Paisan !!

 

[Combat Chuck]

I have to tell this story because it's too sad not to. I fixed a friend of my wife's AC unit a couple weeks ago. While I was working on it she and her husband come out and talk to me. During the conversation they ask if I liked steak. Huh? Of course I do, you would have to be a mentally challenged PETA lover not to. So she says that her husband makes the best steak in the world. At this point I stopped what I was doing and actually started listening. She say that she would like to have my family over for a steak dinner one night and try these magical steaks her husband casts from the gods.

This past Friday was the day I will never forget. We all went over to have a steak dinner. I was particularly excited to get to taste the best steak ever. When we got to the house I started the inspection of the place that I would come to worship as the house the magical steak. We came in the side door of the house. It was then I noticed the grill. It was a newish Weber kettle. After seeing that I told myself this could be promising. After 30 min of chatting the guy ask me if I was ready to have the best steak ever. I didn't know how to answer. Did he think I just took a shower, changed the kids into fresh clothes and diapers for my enjoyment? How would one say no?

So he goes to the kitchen and I follow as I want to know his secrets. This sadly is when it went down hill fast. He proceeds to take what vaguely resembled steak out of the fridge. 4 Steaks in fact. It was thin, really thin. To thin to be a steak as a real steak is at least an inch or more thick. I though maybe this was some sort of wrap for the steak and the real steaks were already sitting out somewhere at room temp. But no I was to be disappointed for the first of many times that night. He takes these pancake size meat cuts out of the fridge, sets the on the counter and then goes for the spice cabinet. At this point I realized he planned to marinate this unholy and undeserving meat cut with spices. He pulled out garlic powder, and cayenne pepper and started rubbing them down. I had never seen such a thing and for a brief moment that this couldn't be that bad. But then it happened. He pulled out of the cubbard vegetable oil and slathered it all over these meat cuts. The worst sin of them all. Everyone knows you don't put vegetable oil on meat destine for the grill. It will instantly burn on a hot fire. By this time I'm devastated. He then busts out the Kingsford charcoal. But then creates another sin buy dousing it in lighter fluid. At this point I thought it would be at least another 20 min before he put the meat cuts on but I was wrong. No more than 5 min transpired before he put them on. I watched as he lifted the cover to a yellow lighter fluid infused fire and threw them down. I wanted to go home. But I figured it wouldn't be long now with the meat cuts being so thin it would only take a couple min to cook them. I was wrong. He cooked them for 20 min. They came off that grill not meat but something that resembled an oil stain in my driveway. It had no flex in it and it was black all over.

When the steak was served I attempted to eat it. I mixed it with the baked potato and imitation bacon bits we had been given. I loaded it down with salt but it was useless. It was a complete and utter failure. This guy sitting across from me should have his man car taken away and his wife's mouth must be sewn together for uttering of thing that I shall have from the heavens. My wife didn't eat it and my kids didn't even know what it was. It will be something that is etched in my memory for the rest of my life as I burped that foul tasting meat thing for the next day. My stomach couldn't digest it and eventually it all turned to a gas and exited anyway it could.

This past Sunday my wife said she was going to Costco and I knew what I had to do. I told her to pick up the best marbled pack of rib-eyes she could find. In fact she talked to the butcher, told him the story and he cut me four 2 inch thick rib-eyes of his best stuff. I let them sit for 2 hrs getting to room temp. Lightly rubbed them with olive oil and a nice coating of fresh cracked black pepper and kosher salt. On the 600 degree Ducane grill that had some of my prized hickory sitting in the smoke tray. No more than 5 min total. That night we ate the noble steaks with a russet potato. The only garnish for my steak was a spoonful of raw horseradish. It was not the best steak I'd ever had but it was in the top ten and help me come out of the shock from the weekends events.

My condolences. I started getting queasy when you said he took it to the spice cabinet.

 

[john_eckels]

Home - Eddie Merlots The bourbon marinated ribeye is awesome.

 

[Liam]

Take your favorite cut 1 1/2 or 2 inches thick and pat it dry with paper towels. Rub with a little corn starch and sprinkle with a LITTLE salt.
Put in freezer uncovered for an hour or two.
Heat grill to insanely hot, wipe grill with canola oil on a paper towel. Use tongs for this if you like your arm hair.
Place steaks on grill for 6 to 10 mins per side, depending on how rare you like it, remove and LIGHTLY drizzle with good olive oil, cover with foil and let it rest for 5 to 10 mins.
Crusty on the outside, rare on the inside.

what the fxxx? i certainly hope you buy your meat at Wal-Mart

 

[Liam]

Vomit?

yes vomit. Ruth Chris is a s***ty steakhouse with mediocre meat. Maybe USDA Choice, bottom 2/3rds. Then they drizzle fxxxing some butter mixture over it too. A place like that is hit or miss because of their mismanagement of beef buying and aging requirements.

 

[Mace]

Liam/Noah/Beef-Barley cooks a pretty mean chunk of beef.

We get real good cuts of meat up here and I have been using some of the lessons I learned from him at SNT.

I am definitly improving.

Liam/Noah laid out the best meat.

Yes.. And I only got to try a couple cuts.

Best I have had by far.

 

[JayMilla]

what the fxxx? i certainly hope you buy your meat at Wal-Mart

You really bring a lot to the table, thanks for your contribution.

 

[yzftaco]

Are you Trollhole's wifes friend?

for the thread: The extravaganza that Liam put on at SnT was by far the best meat I've ever tasted!! That alone was worth going to the event. No seriously..

Take your favorite cut 1 1/2 or 2 inches thick and pat it dry with paper towels. Rub with a little corn starch and sprinkle with a LITTLE salt.
Put in freezer uncovered for an hour or two.
Heat grill to insanely hot, wipe grill with canola oil on a paper towel. Use tongs for this if you like your arm hair.
Place steaks on grill for 6 to 10 mins per side, depending on how rare you like it, remove and LIGHTLY drizzle with good olive oil, cover with foil and let it rest for 5 to 10 mins.
Crusty on the outside, rare on the inside.

 

[Liam]

You really bring a lot to the table, thanks for your contribution.

there has been plenty of contribution in this section.

 

[Liam]

Yes.. And I only got to try a couple cuts.

Best I have had by far.

did you have the stuffed Spinalis?

that motherfxxxer can cook....lol

 

[Mace]

did you have the stuffed Spinalis?

that motherfxxxer can cook....lol

I think that's the stuff that Jeb gave me his last bite of. At least I hope so, it made walking around talking about how good Liam's meat tasted in my mouth completely acceptable...

 

[Liam]

I think that's the stuff that Jeb gave me his last bite of. At least I hope so, it made walking around talking about how good Liam's meat tasted in my mouth completely acceptable...

his meat in my mouth is the best. I am gay for liam

 

[wob]

Take your favorite cut 1 1/2 or 2 inches thick and pat it dry with paper towels. Rub with a little corn starch and sprinkle with a LITTLE salt.
Put in freezer uncovered for an hour or two.
Heat grill to insanely hot, wipe grill with canola oil on a paper towel. Use tongs for this if you like your arm hair.
Place steaks on grill for 6 to 10 mins per side, depending on how rare you like it, remove and LIGHTLY drizzle with good olive oil, cover with foil and let it rest for 5 to 10 mins.
Crusty on the outside, rare on the inside.

Is this a joke? Seriously, that sounds like a step by step by for the worst things you can do to a cut of meat.

 

['74 UA FJ]

Is this a joke? Seriously, that sounds like a step by step by for the worst things you can do to a cut of meat.

I was thinking the same thing... Freezer before grilling? Really?