The Perfect Steak

[day_trippr]

[kingofcool]

Okay I'm confusing BBQDAWG and DawgPhan.


DawgPhan - enjoy the meal and let me know how it goes. Obviously the macon comments were directed for you.

BBQDAWG - thanks for the website rec. Can you reccomend any bottles that really struck your fancy?

[ckone]

[GOON'S BBQ]

[Toga]

[bobobrown]

below is an email that i sent to some friends. this is how i do steaks...usually rib-eyes, but i've done this on tips, strips, and chuck-eyes. i promise you'll like it if you give it a try.

this rub is based on another rub i stole from the internet. the original one only calls for garlic, salt, pepper, oregano(instead of the rosemary), thyme, and paprika. my brother has done the original and liked the results. i've added pretty much everything in the spice rack, i can't help myself.


2-3cloves garlic, minced fine, add a pinch of salt and smash with broad side of knife, kind of into a paste
4t kosher salt (don't get all crazy...3t=1T)
1T cracked black pepper
1T chili powder
2t brown sugar (i use light)
2t coffee (ground)
1t dried thyme (crumble with your fingers)
1t dried rosemary (crumbled)
1t paprika
1t cumin
1t ground mustard
dash or 2 of crushed red pepper

mix all ingredients in bowl. smash up any remaining garlic pieces with a fork...you won't get them all, there will be some pilly pieces in there.

1-take steaks out of fridge 1hr before you are going to cook them
2-remove steaks from packaging and dry with paper towel
3-lightly oil steaks (olive, veg, canola, whatever)
4-apply rub to steaks (generously...pat it on, rub it in, whatever...just get it on, all over)
5-let steaks sit on counter for remainder of hr (covered with plastic wrap or foil)
6-cook steaks to your liking ("your liking" should be rare to med rare...any more than med rare and you ruined your steak. actually the more i think of it, med rare is too done. to truely enjoy a steak the way it is meant to be enjoyed it must be cooked rare to just shy of medium rare. this is not my opinion, it is FACT. also, i could go on and on about how you should cook your steak on the grill, ie: grill temp, lid up or down, rotating, turning, etc...but that is another email)
7-remove steaks from grill, put a couple small pats of butter on each steak, loosely cover steaks with foil and DO NOT TOUCH for 5-10 minutes...set the table, make the mashed potatoes, have another drink, or sit quietly staring at eachother...just don't touch the steaks
8-enjoy delicious red meat

[DawgPhan]

[DawgPhan]

[Toga]

[DawgPhan]

[kingofcool]

Just called my butcher. They can ordered dry aged beef but have to buy the whole roast. Inquiring about the ribeye right now. Crossing my fingers that I can afford it.

[kingofcool]

$19.99 for the dry aged ribeye and you have to buy the whole ribeye. She said the smallest they've gotten is 12 lbs.

Might have to keep looking.

[DawgPhan]

Ate @ Rathbun's Steak last night and while I wouldn't call it the perfect steak it was very good. We sampled a lot of the menu at our table and the service was pretty good. It wasnt the best service I have ever had, but it was solid. Bill with tip for 5 people was $500 and we all had wine and liquor.

Steaks
Dry Aged Porterhouse
Dry Aged Ribeye
Fillet

Fish
Trout

Sides
Jalapeno Creamed Corn
Silver Queen Grits
Mashed Potatoes
Mac and Cheese Tart
Braised Brussels Sprouts
Smoked Greens

Apps
Crab Cakes
Lobster Fritters
Dry Aged Eye of Rib Carpaccio

The crab cakes and carpaccio were excellent. The Carpaccio was velvety and tender. The crab cakes were moist and delicious. The lobster fritters weren't great...the lobster seemed rubbery and there was a lot of batter.

All of the sides were great. My wife, mother and mother inlaw all raved about the smoked greens and Brussels sprouts.

MIL had the trout, said it was good. I had sampled all the steaks and they were all well cooked and nicely seasoned...the dry aged beef some very buttery and tender.

Over all it was a great time and we will be heading back in febuary for the standard guy's day meat-a-thon...they also offer cigars on the menu and have a smoking room. Will certainly have to look into that next trip.

[kingofcool]

Sounds excellent. Read about those greens. Sounded ridiculous. I have a soft spot in my heart for carpaccio (well all things raw really: oysters, tartare, sushi, etc). A cigar and a nice cordial would go fantastic after that meal.

I most say that I am not a huge fan of trout. Probably because I've eatin so much farmed raised trout in my life that it just grosses me out.

[RLane22]

Go by you local meat market if you have one or go to the grocery store and get some nice quality cuts 2 to 2 1/2" thick cuts. Take them home and place them in a bowl tequilla and viva italian dressing or worcestershire and viva italian dressing. Place them in a cooler full of ice for a couple of days and head to deer camp. Go hunting, tell old hunting stories, tell lies that everyone has heard at least 10 time in several different ways, drink a few more drinks and build a nice campfire get a good bed of coals and place your grate over your campfire. Walk over to the cooler get the marinated meat out grab some garlic or montreal steak seasoning, ground pepper and some sea salt, your choice. Sprinkle just a tad on the meat and lay it on the very hot grate. I like to turn mine every few minutes some like to leave it on each side for a longer time than I do. Both ways seem to work but turning it I get a good feel for what I am looking for. I use tongs to turn it never poking a hole in the steaks to keep the moisture in. Take the meat off share with friends and hear a sweet peaceful quiteness come over the camp while the meat melts in your mouth. Well that is what we do every year first week of deer season. Just got back and the steaks were t-bones and ribeyes. Cant beat a good steak over a campfire in my book.
_________________
Randy

Slow Down and take the time to enjoy the good things in life.

1st build

2nd build

[BBQDawg]

RLane22- did you just say to go to the butcher and get two good cuts of meat, then drown them in Tequlia and Italian dressing?

Wow, i almost got keel hauled by daytripprs old man for saying that i was cooking a steak to medium. I hope you dont use good tequlia, that would be a sin, or good Italian dressing for that matter.

Kingofcool-Just picked up a bottle of Stranahans, its waiting patiently on the counter for my kids to go to bed. I'll let you know how i like it tommorow.

[BluDawg]

I raise my own beef it is all grass fed Angus. That said, when it come to grilling the perfect steak I'm not to choosy as I like it all. My favorite cut is Ribeye followed by Sirloin then NY strip. The cast iron pan method produces a very tasty steak indeed.
When it comes to grilling I don't season at all. I light 2 chimneys of lump and dump them to one side of the Weber so that it is touching the grate and slopes to the center put on the lid and get it good and hot with intake and exhaust wide open after 5 min I plug in a hairdryer and direct it to the intake for 5 min now the grate is glowing red close to 1100 deg. Then the steak goes on 3 min per side then off the fire lid up the Kettle 4 min pull it and let it rest 10 min. when it comes off the fire I hit it with sea salt cracked pepper and a roasted garlic compound butter.
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[Cal-B-Que]

For the home cook, Meatgarden captured the best thoughts. I used to consider it sacrilege to cook a steak in the kitchen, BBQ was always a must!

But I was wrong; I started to realize that the best steaks that I ate were prepared in a kitchen (at my favorite restaurants). My favorite cut has always been filet mignon; I love a good NY Steak, Rib-eye, or Porterhouse, but I eat smaller quantities now, and filet s the priciest cut for one reason - it is the best you can get.

I prefer filet mignon wrapped in bacon and finished with a Jack Daniels bourbon and cream reduction sauce; Here is the recipe that I use:


Pull Filet(s) out of fridge to warm to room temp. Preheat oven to 375 degrees.

Wrap the side of each steak with a bacon strip and secure with bakers twine or by tooth picking bacon ends to steak. Sprinkle steaks with kosher salt and freshly ground course black peppercorns (about 1/4 tsp each per side for average steaks).

Per each steak prepare: 1 three inch stem of fresh rosemary, 3 mushrooms (button or crimini) sliced into 1/4” slices, and 1 clove garlic finely minced, and one pat (tablespoon) of butter.

Heat cast iron pan to med-high heat; brown the baconed sides of the steak (about 1 min per side), then brown one flat side of the steak for 3 minutes. Turn steak and brown for 1 minute.

Then add Rosemary (lay on top of filet). Place pan in oven for 8-12 minutes for Med-Rare, depending on steak size/quantity at 375 degrees (8 minutes for one 8 oz steak). A few minutes before end of oven time, toss in mushrooms, and a pat of butter to the side of the steak. Steak is medium rare when its internal temperature reaches 128-130 degrees Fahrenheit.

Pull steak put of pan and place on serving platter and discard Rosemary sprig(s); then place pan on a medium heat burner. Add 1 clove of chopped garlic, and sauté with mushrooms for a minute. Deglaze pan with 2 Tablespoons of Jack Daniels Bourbon. Add a tablespoon or two of Heavy Whipping Cream shortly after. Reduce and stir sauce until desired consistency is reached. Pour mushrooms and sauce over steaks and serve.

[RLane22]