and then fxxxing cooking it 10 minutes a side.
The Best Steak You Have Ever Had
- Thread starter Trollhole
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and then fxxxing cooking it 10 minutes a side.
I think grilling frozen boneless chicken breasts works pretty well, but a steak?
Ok you had me laughing good...I'd say that is stupid hilarious! What's really unbelievable is that they both seem to believe it was the best steak ever! My wife tends to tell people I make the best steak ever too, but I politely say its not the best but it's good. I'm with you as it MUST be a thick cut of quality meat - NOT a piece of Bologna sausage! Great story!
~Daniel
Sent from deep in the mountains of Honduras using only sticks and rocks.
~Daniel
Sent from deep in the mountains of Honduras using only sticks and rocks.
keep going and tell us more about your steak cooking. We will be the judge if it is even at a "good" level or not.
It's a chicken breast. Who gives a s***. I think they stay moister when you toss them on frozen.
No, you will judge the s*** out of it.
wob said:
That's why I kept it vague...
~Daniel
Sent from deep in the mountains of Honduras using only sticks and rocks.
Or, I can save a day, and start cooking it frozen.
The best steak I have ever had? Mine.
I use Rib eyes or NY strip. 1 1/2" thick. Any thicker and it gets hard to get a good balance inside to outside.
I use lump mesquite charcoal, small pieces, no bigger than a briquette. I break up the big chunks with a hatchet and fill up a charcoal chimney. I make a bowl out of newspaper and put about a quarter cup of vegetable oil in it, then put it under the chimney and light it. I never use lighter fluid or briquettes. Ever.
I take the room temp steaks and generously salt and pepper them with fresh coarsely ground pepper and sea salt. I then coat them with grape seed oil. The coating of oil helps keep the pepper from burning and getting a bitter taste. Grape seed oil holds up to heat well, and adds a nice mellow flavor. I have used Pam cooking spray in a pinch. (It is just Canola oil)
Once the coals are ready, I spread them and place them as close to the cast iron cooking grate as possible, then give them a few minutes to get the grate good and hot. I close off any vents on the bottom of the grill to reduce flare ups.
I put the steaks on for 6 min. on the first side, then 4 min. on the other. I then pull them off, cover them with foil and let them rest for 10 min. Serve with a pat of butter on top and a Guinness Stout.
When I ask guests how they want their steak, I ask "would you like it rare, medium rare, or ruined?"
I use Rib eyes or NY strip. 1 1/2" thick. Any thicker and it gets hard to get a good balance inside to outside.
I use lump mesquite charcoal, small pieces, no bigger than a briquette. I break up the big chunks with a hatchet and fill up a charcoal chimney. I make a bowl out of newspaper and put about a quarter cup of vegetable oil in it, then put it under the chimney and light it. I never use lighter fluid or briquettes. Ever.
I take the room temp steaks and generously salt and pepper them with fresh coarsely ground pepper and sea salt. I then coat them with grape seed oil. The coating of oil helps keep the pepper from burning and getting a bitter taste. Grape seed oil holds up to heat well, and adds a nice mellow flavor. I have used Pam cooking spray in a pinch. (It is just Canola oil)
Once the coals are ready, I spread them and place them as close to the cast iron cooking grate as possible, then give them a few minutes to get the grate good and hot. I close off any vents on the bottom of the grill to reduce flare ups.
I put the steaks on for 6 min. on the first side, then 4 min. on the other. I then pull them off, cover them with foil and let them rest for 10 min. Serve with a pat of butter on top and a Guinness Stout.
When I ask guests how they want their steak, I ask "would you like it rare, medium rare, or ruined?"
The wife and I still talk and laugh about the OP. Thanks!
-Daniel
Sent from deep in the mountains of Honduras using only sticks and rocks.
-Daniel
Sent from deep in the mountains of Honduras using only sticks and rocks.
NorCalDoug
problems solved daily...
Liam does sling some awesome meat.
He shipped some samples to my door a while back and they were phenomenal.
I personally feel that some of the best steak in this country can be found only in Iowa. I've had steak in quite a few different places in the country and the absolute best I've had were in both Des Moines and Sioux City, Iowa. I think they keep all the absolute best in state for themselves...
He shipped some samples to my door a while back and they were phenomenal.
I personally feel that some of the best steak in this country can be found only in Iowa. I've had steak in quite a few different places in the country and the absolute best I've had were in both Des Moines and Sioux City, Iowa. I think they keep all the absolute best in state for themselves...
With all these great steak stories, I'm surprised some of you central ca. guys haven't mentioned the steaks around the Santa Maria area, many of those steakhouses raise their own beef.
NorCalDoug
problems solved daily...
With all these great steak stories, I'm surprised some of you central ca. guys haven't mentioned the steaks around the Santa Maria area, many of those steakhouses raise their own beef.
santa maria does something other than tritip?
