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07/19/2008 07:52:18 PM · #26 |
Originally posted by Azrifel:
Originally posted by Spazmo99:
Originally posted by Azrifel:
Cut it up in to big pieces.
Put it in a pan with wine-acid, citrus, onions, herbs and add pressure.
Leave it there for 12 hours @ 20-30 degrees celcius.
Put the pieces on a long iron thingie.
Grill the stuff slowly for half an hour on a secondary coal fire.
Eat with Heinz, smetana and drink vodka. |
What is smetana? |
Wiki - Smetana |
Ahhh Pavlaka |
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07/19/2008 08:55:49 PM · #27 |
This thread needs some pics, so I just took this just for the thread. This is my bbq tonight, not really a steak though. Never cooked a tri-tip before, should be interesting! Smells good!
[thumb]700781[/thumb] |
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07/19/2008 09:02:02 PM · #28 |
Salt + pepper. Grill on high 2 min per side to sear, finish on medium high to desired doneness (I like mine on the rare side of a medium rare). Let sit for 5 minutes, chow down.
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07/19/2008 09:05:26 PM · #29 |
Originally posted by Spazmo99:
Why bother grilling when you can have Steak Tartare?
1 lb. filet Mignon, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.
Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. |
That sounds like expensive, raw, Meatloaf..
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07/19/2008 09:08:04 PM · #30 |
If you really like meat, check out this book; the recipes are authentic and its a fascinating read. More like a recipe history book. My dad gave me an original a couple years ago and its fantastic.
great book at amazon
In the above mentioned book it indicates that you really shouldn't grill steaks, it robs them of their juice; its ok for over-marinated pieces like london broil and flank; but they say, and it is excellent, to fry it in its own fat, in a pan, and then brush it with butter. Most restaurants add the grill marks later- for effect.
There is also a great recipe for something called "Spaghetti dupont."
Cook some spaghetti, al dente, leave in collander,
Melt some butter in a medium sauce pan. Place large wedge of blue cheese in sauce pan; when big hunk of blue cheese is melted, add spaghetti. Garnish with fresh parsley and Freshly ground pepper.
This recipe tastes nothing like spaghetti and blue cheese mixed; it is a wonderful side dish that you have to try; it goes exceedingly well with New York strip. Its in that cookbook above. |
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07/19/2008 09:30:54 PM · #31 |
| marinade in worschescer sauce (spelled horribly wrong) then take out of marinade... pat surface with papertowel till moist..not slopping wet... use emeril's signature essesence on both sides... verry thickly rubbed in... pour some olive oil in a bag and place steak in bag... use hands to pound meat to about half thickness it orinally was let set for hour... put on grill 2 mins per side on high... perfect on mine for a medium done steak... serve with no toppings other than what it comes off the grill with... and viola |
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07/19/2008 09:31:58 PM · #32 |
Sounds like the winner so far...Originally posted by Bear_Music:
Dry aging is the secret to improving supermarket steaks. Remove THICK steals from plastic, wrap in clean towel, and age in refrigerator for 2-5 days. Remove, rub with crushed garlic, olive oil, and minced fresh rosemary. Sear over intense coals on each side, then m,ove away from coals, lower lid, and roast for4-6 minutes, whatever gets them done on your particular grtoll. Let rest for 5 mins before carving and serving.
R. |
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07/19/2008 09:36:31 PM · #33 |
Originally posted by bassbone:
Sounds like the winner so far...Originally posted by Bear_Music:
Dry aging is the secret to improving supermarket steaks. Remove THICK steals steaks from plastic, wrap in clean towel, and age in refrigerator for 2-5 days. Remove, rub with crushed garlic, olive oil, and minced fresh rosemary. Sear over intense coals on each side, then m,ove move away from coals, lower lid, and roast for 4-6 minutes, whatever gets them done on your particular grtoll grill. Let rest for 5 mins before carving and serving.
R. |
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Yeah except for the spelling :-)
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07/19/2008 09:54:29 PM · #34 |
Originally posted by alans_world:
Originally posted by Spazmo99:
Why bother grilling when you can have Steak Tartare?
1 lb. filet Mignon, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.
Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. |
That sounds like expensive, raw, Meatloaf.. |
ummm No. This stuff is heaven. Meatloaf is...well...Meatloaf |
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07/19/2008 10:01:45 PM · #35 |
Originally posted by Spazmo99:
Why bother grilling when you can have Steak Tartare?
1 lb. filet Mignon, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.
Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. |
Filet Mignon is not a "grade" of beef, it is a "cut". You can have select Filet Mignon, Choice Filet Mignon, prime Filet Mignon...
R.
Message edited by author 2008-07-19 22:03:27.
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07/19/2008 10:03:11 PM · #36 |
Originally posted by Bear_Music:
[quote=Spazmo99] Why bother grilling when you can have Steak Tartare?
1 lb. filet Mignon, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.
Mix together all ingredients lightly to avoid packing the meat too much. Mound
Filet Mignon is not a "grade" of beef, it is a "cut". You can have select Filet Mignon, Choice Filet Mignon, prime Filet Mignon...
R. |
It doesn't matter which cut or grade of beef you use, this recipe still makes uncooked meatloaf...
;-) |
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07/19/2008 10:06:33 PM · #37 |
Originally posted by bassbone:
It doesn't matter which cut or grade of beef you use, this recipe still makes uncooked meatloaf...
;-) |
And sashimi is uncooked fish sticks. What's your point?
R.
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07/19/2008 10:07:57 PM · #38 |
Originally posted by Bear_Music:
Originally posted by bassbone:
It doesn't matter which cut or grade of beef you use, this recipe still makes uncooked meatloaf...
;-) |
And sashimi is uncooked fish sticks. What's your point?
R. |
fish sticks...yum, yum |
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07/19/2008 10:17:15 PM · #39 |
Originally posted by blindjustice:
In the above mentioned book it indicates that you really shouldn't grill steaks, it robs them of their juice; its ok for over-marinated pieces like london broil and flank; but they say, and it is excellent, to fry it in its own fat, in a pan, and then brush it with butter. Most restaurants add the grill marks later- for effect. |
This is true up to a point, but it's not universal. In a LOT of restaurants steaks are seared in a pan over very high heat and finished in a 500 degree oven to desired doneness. Many chefs recommend this as the best approach to cooking prime meat. But there are a lot of really fine steakhouses that do work over an actual grill.
The key is searing directly over the flame and finishing with very hot indirect heat. Good steaks, basically, are always thick and this is the best way to deal with them. Steak houses will actually sort the trimmed steaks by thickness; the thickest are cooked rare, the thinnest are cooked medium-to-medium-well (oh we hate that!).
But it IS true that thin, heavily-marinated pieces of meat can be flash-grilled extremely well. Still, in general, thinner cuts of steak (the typical 1/2 inch thick supermarket "sirloin steak" is a good example) don't do well on the grill; by the time you have them seared they are overcooked...
R.
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07/19/2008 10:28:46 PM · #40 |
Some really great marinades here that I can't wait to try out. Two things I've learned in general so far is to grill hotter and faster, at least at first, and to go to a butcher.
...and that I'm hungry. |
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07/19/2008 11:53:08 PM · #41 |
Originally posted by cynthiann:
...and that I'm hungry. |
No kidding. And it is almost midnight right now. Don't think I can convince hubby to fire it up now.
Though he does enjoy grilling, so I will definitely show him this thread. . . . |
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07/19/2008 11:58:55 PM · #42 |
One of my friends wne to a well-known steakhouse and ordered a strip steak, NY or KC, I dunno. Anyway, the waiter asked him how he wanted it cooked and he said, "Medium to Medium Rare" the waiter says, "Certainly Sir" and head to the kitchen.
The steaks are brought out and they each have a little marker stuck in them indicating how it was cooked; Rare, Medium Rare, Medium, Medium Well, Well Done.
My friend's steak, however, has two, one in each end. One says "Medium Rare" and the other says "Medium". My friend gives him a look and the waiter explains, "This end is Medium Rare, the other is Medium, isn't that what you asked for?" The best part is that's how it was cooked too. |
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07/20/2008 09:24:53 AM · #43 |
So I̢۪m reading this post, and even added my own recipe, and my taste buds start a calling. My wife is out and about, so I give her a yell on the cell phone, and tell her I have a hankering for beef. What I don̢۪t know is the wife is at Costco, $9 LB yikes, the wife prefers sirloin (not into the fat) and the kids, well rib is $9, so sirloin for them also. I look at the different recipes on this post, but I go with the tried and true (page 1 on this post) and hickory is sounding good. Well let me tell you folks, I might have had as good a piece of meat in my life, no, I don̢۪t think I have, it was fantastic. I even over cooked it to medium waiting for the thick sirloins (makes note for future).
Now for the problem. Unless that was a fluke, I seriously doubt I will be able to buy my Rib steaks anywhere else, and well $9 LB, sigh..
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03/03/2009 12:21:45 PM · #44 |
Stunt grilling for the boys.
Big old trout or salmon - big enough to fit whole lengths of chives inside it (I've only ever done this with frozen&thawed fish - my recipe for good fresh salmon or trout will always tend to the minimal).
Open it up, take out the guts and roe, then stuff it full of chives, parsley, dill and/or whatever comes to mind (whole bunches of them) along with some olive oil, lemon, salt, pepper...
You should have some paper of the sort fishmongers wrap fish in - white napkin paper would do - you decide after you've read the rest of the recipe. Wrap a similar amount of herbs (or more) around the outside of the fish, then wrap the paper all round it. Wrap the whole thing up in newspaper (!) - a newspaper at least - and tie it up with string.
Dump it in a bucket of water. Sea water's good if you're on the beach and the water's clean enough. It may be too big for the average bucket, but the point is to get it good and soaked. Soaking in beer works well, too.
Up it goes on the grill - good even glow along the length of it - not too near, not too far - it can pretty much self-regulate there.
Smoke n steam all over the shop (this is an outdoor recipe, right?) but it takes a while to get all that moisture out of the paper.
Nevertheless there comes a time when all that (news)paper on the bottom side has done about all it can against the burning fiery furnace. You've left the skin on the fish, though, so you can run it close. Turn it over when you have to and avoid making smart-arse judgements as to when it will be done (25 minutes a side, says Jamie, which is where I got the recipe from).
Then you have to hack through all that charred mess into what might as well be called heaven, where you will get your reward.
What effectively happens is that the fish gets sort of smoked and baked in there, with all that delicious herbiage. I've done it a couple of times and served folks with it - lots of raised eyebrows of course, but only positive remarks when the lid's off.
I dare you. I was worried both times I did it (smoke, steam, burnt offering), but it came out right and I think it nearly always will. |
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03/03/2009 03:18:58 PM · #45 |
Originally posted by alans_world:
So I̢۪m reading this post, and even added my own recipe, and my taste buds start a calling. My wife is out and about, so I give her a yell on the cell phone, and tell her I have a hankering for beef. What I don̢۪t know is the wife is at Costco, $9 LB yikes, the wife prefers sirloin (not into the fat) and the kids, well rib is $9, so sirloin for them also. I look at the different recipes on this post, but I go with the tried and true (page 1 on this post) and hickory is sounding good. Well let me tell you folks, I might have had as good a piece of meat in my life, no, I don̢۪t think I have, it was fantastic. I even over cooked it to medium waiting for the thick sirloins (makes note for future).
Now for the problem. Unless that was a fluke, I seriously doubt I will be able to buy my Rib steaks anywhere else, and well $9 LB, sigh.. |
Short of the butcher's, Costco is my top choice for meat. They cut twice as thick as anyone else, it's fresh, and you can see into the workspace and watch their handling procedure and see the cleanliness. I pay between $8 and $25/kilo, which is 2.2lbs., depending on the cut. Sirloin's usually about $9 or about $4/lb.
As for the grilling.... I let my son do it :D |
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