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Thread: You're cooking your steak wrong

  1. #1
    1st Scoring Line
    Salty Dog's Avatar
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    Default You're cooking your steak wrong


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    there's some good stuff in that article. I'll have to do the salt and rest technique.
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    It is good stuff, the best is using the Thermapen. I have been using one for years, and it has improved my cooking immensely

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    brush olive oil on, salt it then rest it up. comes out great every time, on the grill or in the smoker, or what have you.
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  5. #5

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    Canola oil has a much higher flash point than olive oil. I also finish off with a little butter before I pull it off the grill.
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    a little butter is fine but why ruin the natural taste of a nice steak? that is unless you bought a cheap low-grade piece of meat that had been colored to make it look red.
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    Salt, pepper, coarse garlic powder, rest for :45 to an hour.

    I need a thermapen, but the thumb technique has actually worked pretty well for me. Made a bunch of bitchin' NY steaks at the cabin and pulled them at a tinge below medium.
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  8. #8

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    recently had the Porterhouse for two at Ruth's Chris and they finish it off with butter. Did it need the butter? Probably not, but it was divine.
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  9. #9
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    job's Avatar
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    1.5" thick ribeye.

    Kosher salt & pepper.

    Sit for 45min while I get coals ready, some vinyl on the turntable, and a couple of bourbon on the rocks down my gullet.

    6 mins each side.

    Finger test.

    Rest 5min.

    Into the belly.

    No fancy devices, seasonings, or methods required.

    Thread closed.
    Last edited by job; June 19th, 2013 at 08:40 AM.

  10. #10
    you rollin dirty?
    ketel&tonic's Avatar
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    Quote Originally Posted by job View Post
    1.5" thick ribeye.

    Kosher salt & pepper.

    Sit for 45min while i get coals ready, some vinyl on the turntable, and a couple of bourbon on the rocks down my gullet.

    6 mins each side.

    Finger test.

    Rest 5min.

    Into the belly.

    No fancy devices, seasonings, or methods required.

    Thread closed.
    this.

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