Agreed on the simplisity of a good steak. Another great cut if you can find it or have your butcher do it for you is the "Hanger" steak. Very tasty and tender!
What's your favorite kind of steak and marinade/seasoning for camping?
- Thread starter brian2sun
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fresh ground sea salt and pepper for any good beef
for ribs I do a dry rub of chilli powder, hot paprika, pepper, celery seed and brown sugar bag it and tag it for 24 hours, smoke the sumbitch heat it and eat it.
for ribs I do a dry rub of chilli powder, hot paprika, pepper, celery seed and brown sugar bag it and tag it for 24 hours, smoke the sumbitch heat it and eat it.
For carne asada, 24 hour soak in this is easy and yum.
http://bellasunluci.com/products/marinades.html
http://bellasunluci.com/products/marinades.html
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Had the opportunity to try "chuck-eye" from Ray's Meats in Yakima WA; no seasoning, just grill; it was phenomonal.
I've been eating those for years. The best bargain steak out there IMO.
I like to coat them in fresh rosemary and lemon pepper seasoning.
If you can handle the fat content and want the best tasting beef buy a rib roast and remove and tie the rib cap. Better to roast it than put it over a fire. Only needs a little salt.
Salt and fresh cracked pepper for good meat.
For lesser cuts this works well:
Make a paste of garlic kosher salt pepper and fresh herbs, rosemary or basil work well.
Make a bunch or holes in the meat with a sharp fork and rub the paste into the meat.
Vacuum seal it and throw it in cooler.
I do this with top round or other lean cuts that tend to get dry when cooked on direct heat.
For lesser cuts this works well:
Make a paste of garlic kosher salt pepper and fresh herbs, rosemary or basil work well.
Make a bunch or holes in the meat with a sharp fork and rub the paste into the meat.
Vacuum seal it and throw it in cooler.
I do this with top round or other lean cuts that tend to get dry when cooked on direct heat.
Pack them in a zip lock with some red wine vinaigrette, it'll be nice and tender by cooking time. Or just go with the chuck eye.
I prefer the peace of mind I get from vacuum sealing raw meats that go into the cooler with other foods and drinks.
I'll say it... All 'zipper lock' bags suck. Yes, even your favorite ones. Yep, even the really expensive ones. They might not leak, but they'll sure as hell eventually let stuff in. Unless they're enclosed Han Solo-style in a vacuum bag.
Hey, remember when zip lock bags worked great and the weatherman was usually right? That was right around the time that Saran Wrap stuck to things.
Tri Tip marinated in half a bottle of Basque Marinade. Vacuum seal and freeze right away to stop the marinade process. Throw in the bottom of the cooler under the ice. When ready, thaw out and let marinade go to work. Grill for dinner, use leftovers for breakfast, lunch sandwiches, or a dinner pot of chili.
Just rub with aged balsamic vinegar just before cooking. Does a nice carmelization on the outside of the steak. I only do this for tenderloin because it isn't as flavorful as rib eye.
Same way I do it at home. Salt and pepper both sides. Get a cast iron pan smoking hot with some olive oil and butter. Sear on both sides. Lower heat while basting with butter.
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Salt, fresh ground pepper, smoked paprika and a light rub of fine ground coffee.
J
J
Jason,
Try adding some chocolate powder to that.
Try adding some chocolate powder to that.
I'm all about grilling, but lately my favorite way for steak is a rib eye, take it out of the fridge about an hour before you are ready to eat. Kosher salt and coarse ground pepper, lots of each, NOTHING ELSE. HOT saute pan, EVOO, sear the steaks to get your maillard reaction, then in a 200d oven on a sizzle plate. Cool the pan, little more EVOO, saute up some shallots & garlic until soft. Deglaze with red wine to get all the fond into the sauce, reduce to au sec, then dump in some beef stock, thyme, parsley. Reduce down, toss in a hunk of butter, check your seasoning, lower heat, then a dash of heavy cream and the juice from the steaks. Slice steaks on a bias, drop onto a pile of mashed taters, then drool the pan sauce over.
Perfection.
Perfection.
Now I'm hungry.
Steak is easy. For rib eye, t-bone, porterhouse, and NY there are only 3 seasonings to consider IMO:
Kosher salt
Fresh ground tellicherry pepper
Granulated garlic
I'm a "certified foodie" but very very rarely will step into a steakhouse anymore....mine typically come out just as good and sometimes better for 1/10 the cost.
Kosher salt
Fresh ground tellicherry pepper
Granulated garlic
I'm a "certified foodie" but very very rarely will step into a steakhouse anymore....mine typically come out just as good and sometimes better for 1/10 the cost.
Found this at Safeway, easy for chops or chicken, and pretty stinkin' good. Camp certified imo..
We use that all the time, but not on steaks. Maybe I'll give it a shot.