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Grilling steaks #6557291
06/17/19 12:45 AM
06/17/19 12:45 AM
Joined: Jan 2007
Posts: 986
Iowa
B
Bristleback Offline OP
trapper
Bristleback  Offline OP
trapper
B

Joined: Jan 2007
Posts: 986
Iowa
I love a great grilled steak. Always looking for a new seasoning, marinade or rub. I’m of the opinion a great steak doesn’t need steak sauce!!LOL.....medium rare n full of flavor!!!
Love to hear what your favorite steak ritual is.

Re: Grilling steaks [Re: Bristleback] #6557293
06/17/19 12:52 AM
06/17/19 12:52 AM
Joined: Jan 2007
Posts: 25,425
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 25,425
Georgia
Onion and garlic powders salt and fresh cracked black pepper a touch of smoked paprika if broiling. I'm liking the reverse sear method if not grilling them. There's something other than medium rare?


[Linked Image]
Re: Grilling steaks [Re: Bristleback] #6557300
06/17/19 01:51 AM
06/17/19 01:51 AM
Joined: Feb 2014
Posts: 25,692
nm
A
adam m Offline
trapper
adam m  Offline
trapper
A

Joined: Feb 2014
Posts: 25,692
nm
Light rub if good extra virgin olive oil then cover with s&p diced garlic is my typical go to. I've been wanting to try bourbon steaks. Growing up my neighbors would soak tbones in a 5 gallon bucket and fill with Budweiser until all steaks were covered then marinated either overnight and until dinner the next day or marinated from morning until dinner pat dry before cooking. I still can taste those steaks just thinking about it

Re: Grilling steaks [Re: Bristleback] #6557303
06/17/19 03:42 AM
06/17/19 03:42 AM
Joined: Dec 2006
Posts: 29,750
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
"Grumpy Old Man"
D

Joined: Dec 2006
Posts: 29,750
williamsburg ks
Salt and pepper is all I really want on a nice corn finished beef ribeye. Pretty hard to beat the flavor of a mesquite fire left to burn down into coals for cooking. All wood is good but especially the root of a dead mesquite bush. Just cant beat it .


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: Grilling steaks [Re: Bristleback] #6557307
06/17/19 04:52 AM
06/17/19 04:52 AM
Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
S
SGT. C Offline
trapper
SGT. C  Offline
trapper
S

Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
Salt and pepper and a little Montreal and on the Traeger it goes. Add a little smoke to it and it's good to go. Worth every penny of the $700 spent. Sarge


Getting old is a fatal mistake

Always looking for reloading componets

I know a beaver or two, because I've seen a beaver or two
Re: Grilling steaks [Re: Bristleback] #6557312
06/17/19 05:32 AM
06/17/19 05:32 AM
Joined: Dec 2006
Posts: 29,750
williamsburg ks
D
danny clifton Offline
"Grumpy Old Man"
danny clifton  Offline
"Grumpy Old Man"
D

Joined: Dec 2006
Posts: 29,750
williamsburg ks
I had to look up Traeger. Appears a lot more high tech than a hole in the ground with three rocks supporting an old refrigerator grill. Or trap stakes laid across a fire pit of stones to cook on. I would have to learn how to cook all over again. I can honestly say though I've never had better meals than what I've had cooked on a open fire or even on my coleman white gas stove on my pickup tailgate. I have ate in some high end restaurants in multiple cities. A couple come to mind that made me wonder what made them special. Some were amazing. So were a lot of those refrigerator grate on three rocks over a hole meals too.

I bet a high end grill like that would eliminate all guess work. Get the perfect heat every time.


Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: Grilling steaks [Re: Bristleback] #6557313
06/17/19 05:34 AM
06/17/19 05:34 AM
Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
west river rogue Offline
trapper
west river rogue  Offline
trapper

Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
If its a good flavorful steak it needs nothing. You just ruin it covering it up. knock the horns off and wipe its snotty nose....red is good.

Re: Grilling steaks [Re: west river rogue] #6557316
06/17/19 05:49 AM
06/17/19 05:49 AM
Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
S
SGT. C Offline
trapper
SGT. C  Offline
trapper
S

Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
Originally Posted by west river rogue
If its a good flavorful steak it needs nothing. You just ruin it covering it up. knock the horns off and wipe its snotty nose....red is good.

Pink is better.


Getting old is a fatal mistake

Always looking for reloading componets

I know a beaver or two, because I've seen a beaver or two
Re: Grilling steaks [Re: danny clifton] #6557318
06/17/19 05:55 AM
06/17/19 05:55 AM
Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
S
SGT. C Offline
trapper
SGT. C  Offline
trapper
S

Joined: Dec 2006
Posts: 3,198
Midlands South Carolina
Originally Posted by danny clifton
I had to look up Traeger. Appears a lot more high tech than a hole in the ground with three rocks supporting an old refrigerator grill. Or trap stakes laid across a fire pit of stones to cook on. I would have to learn how to cook all over again. I can honestly say though I've never had better meals than what I've had cooked on a open fire or even on my coleman white gas stove on my pickup tailgate. I have ate in some high end restaurants in multiple cities. A couple come to mind that made me wonder what made them special. Some were amazing. So were a lot of those refrigerator grate on three rocks over a hole meals too.

I bet a high end grill like that would eliminate all guess work. Get the perfect heat every time.

It's the best thing since Apple pie. Once you get it right. All you have to set and walk away. Perfect timing and heat.. Take a brisket for example, set the temp and time and your done. Frees you up to do other things. Don't have to worry about gas or wood going out.
But at times, a steak over an open fire can't be beat.

Last edited by SGT. C; 06/17/19 05:56 AM.

Getting old is a fatal mistake

Always looking for reloading componets

I know a beaver or two, because I've seen a beaver or two
Re: Grilling steaks [Re: danny clifton] #6557319
06/17/19 05:59 AM
06/17/19 05:59 AM
Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
west river rogue Offline
trapper
west river rogue  Offline
trapper

Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
Originally Posted by danny clifton
Salt and pepper is all I really want on a nice corn finished beef ribeye. Pretty hard to beat the flavor of a mesquite fire left to burn down into coals for cooking. All wood is good but especially the root of a dead mesquite bush. Just cant beat it .

Im with you Danny,no need to ruin a good piece of Beef.

Re: Grilling steaks [Re: Bristleback] #6557324
06/17/19 06:07 AM
06/17/19 06:07 AM
Joined: May 2011
Posts: 2,492
Garden,Michigan
B
Buck (Zandra) Offline
trapper
Buck (Zandra)  Offline
trapper
B

Joined: May 2011
Posts: 2,492
Garden,Michigan
Montreal steak seasoning is hard to beat


Buck(formely known as Zandra)
Re: Grilling steaks [Re: Bristleback] #6557345
06/17/19 06:56 AM
06/17/19 06:56 AM
Joined: Mar 2016
Posts: 2,162
N.E. Nebr
L
LDW Offline
trapper
LDW  Offline
trapper
L

Joined: Mar 2016
Posts: 2,162
N.E. Nebr
Salt and pepper for me also. Sauces and marinades just ruin a good steak. Prefer steaks over wood coals, but my ribs in my Green Mountain Grill

Re: Grilling steaks [Re: Bristleback] #6557355
06/17/19 07:19 AM
06/17/19 07:19 AM
Joined: Jan 2007
Posts: 986
Iowa
B
Bristleback Offline OP
trapper
Bristleback  Offline OP
trapper
B

Joined: Jan 2007
Posts: 986
Iowa
We have a Treager grill n all I can say is wow, we’ve had ours about 7-8 years. The indirect heat source is no doubt slower to cook on , but it sure produces incredible results. That and a good meat thermometer.
I need to learn more about aging stakes at home. I know a buddy RW has done this with excellent results and he’s quite the food guru.
Great chat, great hearing different ideas, perspectives.

Re: Grilling steaks [Re: Bristleback] #6557362
06/17/19 07:35 AM
06/17/19 07:35 AM
Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
west river rogue Offline
trapper
west river rogue  Offline
trapper

Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
Originally Posted by Bristleback
We have a Treager grill n all I can say is wow, we’ve had ours about 7-8 years. The indirect heat source is no doubt slower to cook on , but it sure produces incredible results. That and a good meat thermometer.
I need to learn more about aging stakes at home. I know a buddy RW has done this with excellent results and he’s quite the food guru.
Great chat, great hearing different ideas, perspectives.

we hang ours for about a week in the fall and they are nice and tender

Re: Grilling steaks [Re: Buck (Zandra)] #6557376
06/17/19 08:06 AM
06/17/19 08:06 AM
Joined: Jan 2012
Posts: 8,231
Misery
Michael Morris Offline
"Hombre que mata demasiadas cosas"
Michael Morris  Offline
"Hombre que mata demasiadas cosas"

Joined: Jan 2012
Posts: 8,231
Misery
Originally Posted by Buck (Zandra)
Montreal steak seasoning is hard to beat


x2


Push yourself to be more than you were
Re: Grilling steaks [Re: Bristleback] #6557381
06/17/19 08:26 AM
06/17/19 08:26 AM
Joined: Dec 2012
Posts: 6,501
Wi.
D
Diggerman Offline
trapper
Diggerman  Offline
trapper
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Joined: Dec 2012
Posts: 6,501
Wi.
Start with the steak at room temp, Fresh ground black pepper rubbed in. shortly before cooking salt, sear and cook over Hickory coals, no flame.

Re: Grilling steaks [Re: Bristleback] #6557387
06/17/19 08:37 AM
06/17/19 08:37 AM
Joined: Dec 2006
Posts: 17,548
Rodney,Ohio
SNIPERBBB Offline
trapper
SNIPERBBB  Offline
trapper

Joined: Dec 2006
Posts: 17,548
Rodney,Ohio
For myself or just a couple people, I'm really liking the sous vide method unless you want food now. Finish on the grill or cast iron on the stove. Simple seasoning, doesn't take make to overpower a good steak.

Sauce and marinades are for jerky and well done steak.

Re: Grilling steaks [Re: Bristleback] #6557388
06/17/19 08:38 AM
06/17/19 08:38 AM
Joined: Sep 2010
Posts: 2,213
NE
M
Marty B Offline
"arbitrary noob"
Marty B  Offline
"arbitrary noob"
M

Joined: Sep 2010
Posts: 2,213
NE
[Linked Image]


This is the best hands down. Does its best work on Beef, elk, speedgoat type meat. Kind of blah on pork and such.


If you just shake some in the palm of your hand and taste it, it won't impress you.....at all.

But you grill it or roast it on meat and its the best steak you ever ate. You can trust a fat guy on that.





I think it has something to do with the Maillard reaction.







Maillard Reaction click here.

Re: Grilling steaks [Re: Bristleback] #6557411
06/17/19 09:21 AM
06/17/19 09:21 AM
Joined: Sep 2013
Posts: 18,382
Green County Wisconsin
G
GREENCOUNTYPETE Offline
trapper
GREENCOUNTYPETE  Offline
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G

Joined: Sep 2013
Posts: 18,382
Green County Wisconsin
just coarse salt and pepper on good beef.

but lets be hinest I get a lot more cheep pork than good beef soon that Johny's seasoning salt.

I like them rare , get that grill smoking hot sear it good flip sear , reduce heat and give it about 5-7 minutes a side , done

Red is good. pink is nearly ruined but still edible, if it isn't solidly pink in the middle it is ruined might as well have made stew out of it .

on pork pink is ok but not to far done just enough to get the texture to change.

Last edited by GREENCOUNTYPETE; 06/17/19 09:24 AM.

America only has one issue, we have a Responsibility crisis and everything else stems from it.
Re: Grilling steaks [Re: GREENCOUNTYPETE] #6557417
06/17/19 09:29 AM
06/17/19 09:29 AM
Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
west river rogue Offline
trapper
west river rogue  Offline
trapper

Joined: Dec 2006
Posts: 10,472
Philippines, s.e. asia,ohio
Originally Posted by GREENCOUNTYPETE
just coarse salt and pepper on good beef.

but lets be hinest I get a lot more cheep pork than good beef soon that Johny's seasoning salt.

I like them rare , get that grill smoking hot sear it good flip sear , reduce heat and give it about 5-7 minutes a side , done

Red is good. pink is nearly ruined but still edible, if it isn't solidly pink in the middle it is ruined might as well have made stew out of it .

on pork pink is ok but not to far done just enough to get the texture to change.

i m with u pete

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