Steak tips

[ScottEtkin]

Ok...I've considered myself pretty damn good at cooking steaks, but this week I tried something I have been meaning to try for years. This week I prepped my steak by covering it in fine sea salt and let it rest 1 hour per inch of thickness. After the resting time, rise off all the salt and cook to desired internal temp. Absolutely the most tender steak ever!!!

 

[grubworm]

i was working off a company dive boat in the Gulf years back and had one of the best steaks out there...i asked the cook what he did and he said he marinated it in half italian dressing and half coke overnight. it was surprisingly tender and good. i tried this on tough stew meat and it worked really well for making kabobs out of it

 

[chuckoverland]

Demitri's bloody mary seasoning is a great marinade too.

 

[bmwguru]

Ok...I've considered myself pretty damn good at cooking steaks, but this week I tried something I have been meaning to try for years. This week I prepped my steak by covering it in fine sea salt and let it rest 1 hour per inch of thickness. After the resting time, rise off all the salt and cook to desired internal temp. Absolutely the most tender steak ever!!!View attachment 106971

Would that be like a dry brine? I don't know so it's not a trick question.

Edit: I googled it and it appears that that is in fact a dry brine technique. Who knew...

 

[chuckoverland]

My husband started it but we have a tradition now of bringing filet mignon every few trips. Temps for filet are actually 10 degrees higher than normal steaks for doneness.

 

[ScottEtkin]

Would that be like a dry brine? I don't know so it's not a trick question.

Edit: I googled it and it appears that that is in fact a dry brine technique. Who knew...

Yes...the salt pulls out excess moisture which is similar to a dry ageing of the meat. It breaks down the fat layers in the meat and makes even a cheaper piece very tender.

 

[chuckoverland]

If you are cooking steaks in your smoker, stick them in the freezer for half an hour first. Longer cooktime = longer in the smoke.

 

[ArkansasDon]

Love BBQ'n Beef, Brisket & Tri Tip's large pieces of meat. I use spray Pam on the meat then homemade dry rub, usually a layered of 2 types, a All Purpose \ Santa Maria Style Rub followed with a Texas Style Pepper Rub. I like the meat @ room temperature before when applying the rub & loading in the pit. I want the dry rub to penetrate into the meat with that saturate look. I like pulling them & having that rest period so the juices redistributes back into the meat before slicing.

 

[ScottEtkin]

Love BBQ'n Beef, Brisket & Tri Tip's large pieces of meat. I use spray Pam on the meat then homemade dry rub, usually a layered of 2 types, a All Purpose \ Santa Maria Style Rub followed with a Texas Style Pepper Rub. I like the meat @ room temperature before when applying the rub & loading in the pit. I want the dry rub to penetrate into the meat with that saturate look. I like pulling them & having that rest period so the juices redistributes back into the meat before slicing.
View attachment 107067View attachment 107068View attachment 107069

Looks absolutely amazing!!!

 

[ScottEtkin]

Anybody use:

 

[Hans Sommer]

Here's a good marinate that I've been using for years. It's great to do the night before you head out and let it marinate while driving out to camp.
The orange and pinapple juice soak in and tenderize the beef and then when you cook it it comes back out and the sugars caramelize on the outside with the spices. It's really good Attached is the recipe and here's a Fire grilling minute on YouTube.

 

[grubworm]

Anybody use:
View attachment 107122

yeah, thats probably the best one i have used

 

[David C Gibbs]

Marinade for 8 hours -
1/3 Cup Red Wine
1/4 Cup Soy Sauce
1/4 Cup Worstershire Sauce
2 Tbsp Honey
3 Cloves Garlic - minced
1 Tsp Rosemary
1 Tsp Ground Black Pepper
Super Hot Grill - 5 Minutes each side,
Aluminum Foiled Potatoes, Carrots, Onions & Mushrooms
Easy Clean up...

 

[DrivingTacoLoco]

This is just making me hungry!!