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Re: Grilling steaks [Re: warrior] #6557419
06/17/19 09:32 AM
06/17/19 09:32 AM
Joined: Nov 2011
Posts: 23,494
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 23,494
New Hampshire

Originally Posted by warrior
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?


^^^^^^^ Smaht Man right there....Reverse sear


It is better to die on your feet than to live on your knees.
Re: Grilling steaks [Re: Bristleback] #6557435
06/17/19 09:52 AM
06/17/19 09:52 AM
Joined: Jan 2014
Posts: 1,986
Shenandoah County, VA
L
l1ranger Offline
trapper
l1ranger  Offline
trapper
L

Joined: Jan 2014
Posts: 1,986
Shenandoah County, VA
i did a mess of beef for fathers day - usually keep it pretty simple with salt, pepper, garlic - sometimes paprika or cayenne, or both

filet - direct heat just long enough to get those good grill marks - then indirect for a couple minutes - rare end of medium rare
ribeye - indirect heat for about 15 minutes, then sear for those good grill marks - rare end of medium rare
strip steak - direct heat to sear the fat cap (stand them up on end) - indirect heat for about 10 minuets, then back to direct heat to ...you guessed it...get those good grill marks. my least favorite cut of steak - so it gets the medium doneness for the kiddos. I cut the fat cap off for me, and let them at the lean parts

lastly, tri tip - this one got about 2 hours of indirect heat, low and slow, then finished off direct, then rested in a cooler for another hour - sliced thin against the grain - poor mans brisket. eat with the fat cap from the strip steaks


Josh
Re: Grilling steaks [Re: Bristleback] #6557436
06/17/19 09:54 AM
06/17/19 09:54 AM
Joined: Feb 2011
Posts: 2,042
SE Kansas
K
K52 Offline
trapper
K52  Offline
trapper
K

Joined: Feb 2011
Posts: 2,042
SE Kansas
Start with your own home grown corn finished beef, salt & pepper and finish rare / medium rare over wood coals. I figure the only reason people put all that crap on their steak or soak them in something is because they have never had a really good steak or don't like beef.

Re: Grilling steaks [Re: K52] #6557440
06/17/19 09:58 AM
06/17/19 09:58 AM
Joined: Dec 2006
Posts: 10,476
Philippines, s.e. asia,ohio
west river rogue Offline
trapper
west river rogue  Offline
trapper

Joined: Dec 2006
Posts: 10,476
Philippines, s.e. asia,ohio
Originally Posted by K52
Start with your own home grown corn finished beef, salt & pepper and finish rare / medium rare over wood coals. I figure the only reason people put all that crap on their steak or soak them in something is because they have never had a really good steak or don't like beef.

me too.

Re: Grilling steaks [Re: Bristleback] #6557446
06/17/19 10:07 AM
06/17/19 10:07 AM
Joined: Nov 2017
Posts: 1,093
Hathaway Montana
Cathouse Jim Offline
trapper
Cathouse Jim  Offline
trapper

Joined: Nov 2017
Posts: 1,093
Hathaway Montana
Originally Posted by Bristleback
Always looking for a new seasoning, marinade or rub.


Easy Homemade Rub you will like

1/4 cup fine ground coffee
2 tbl brown sugar
2 tbl garlic powder
1 tbl onion powder
2 tbl sea salt
2 tbl course black pepper
1 tsp ground ginger

Mix all ingredients together, rub steak with olive oil and cover with the rub. The longer it sits the better the flavor.


"I've reached nearly fifty four years of age with my system."

NTA Life member
MTA Life member
Re: Grilling steaks [Re: Bristleback] #6557791
06/17/19 10:20 PM
06/17/19 10:20 PM
Joined: Jan 2007
Posts: 986
Iowa
B
Bristleback Offline OP
trapper
Bristleback  Offline OP
trapper
B

Joined: Jan 2007
Posts: 986
Iowa
Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide??
Thanks everyone, Marty I ordered some Cavenders and another seasoning that was highly recommended.

Re: Grilling steaks [Re: adam m] #6557797
06/17/19 10:27 PM
06/17/19 10:27 PM
Joined: Mar 2007
Posts: 35,129
McGrath, AK
W
white17 Offline

"General (Mr.Sunshine) Washington"
white17  Offline

"General (Mr.Sunshine) Washington"
W

Joined: Mar 2007
Posts: 35,129
McGrath, AK
Originally Posted by adam m
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


I hate it when those extra virgins show up !! There's never enough food to go around !! They eat like horses !!

A bit of Johny's Seasoning and 5 minutes on each side !! All a guy................or a gal needs


Mean As Nails
Re: Grilling steaks [Re: Bristleback] #6557844
06/17/19 11:10 PM
06/17/19 11:10 PM
Joined: Mar 2010
Posts: 3,035
wyoming southeast
D
danvee Offline
trapper
danvee  Offline
trapper
D

Joined: Mar 2010
Posts: 3,035
wyoming southeast
Im not much on store bought spices but just love a product called Char Crust hard to find so I buy it on line try it at least once and use it as directions say I think you will like it. Ever time I use it I get asked what my secret is great product.

Re: Grilling steaks [Re: white17] #6557858
06/17/19 11:41 PM
06/17/19 11:41 PM
Joined: Feb 2014
Posts: 25,692
nm
A
adam m Offline
trapper
adam m  Offline
trapper
A

Joined: Feb 2014
Posts: 25,692
nm
Originally Posted by white17
Originally Posted by adam m
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


I hate it when those extra virgins show up !! There's never enough food to go around !! They eat like horses !!

A bit of Johny's Seasoning and 5 minutes on each side !! All a guy................or a gal needs

Hahahaha me too.

Re: Grilling steaks [Re: Bristleback] #6557865
06/18/19 12:10 AM
06/18/19 12:10 AM
Joined: Nov 2011
Posts: 23,494
New Hampshire
N
Nessmuck Offline
trapper
Nessmuck  Offline
trapper
N

Joined: Nov 2011
Posts: 23,494
New Hampshire
Just put more salt and fresh black pepper than you need.....that’s it.....let the beef speak for itself.


It is better to die on your feet than to live on your knees.
Re: Grilling steaks [Re: Bristleback] #6558079
06/18/19 12:47 PM
06/18/19 12:47 PM
Joined: Dec 2006
Posts: 923
AR
P
Preacherman Les Offline
trapper
Preacherman Les  Offline
trapper
P

Joined: Dec 2006
Posts: 923
AR
Pit Boss grill and cook by touch is how I do it, not a thermometer. I don't think there is anything like wood for flavor regardless of the meat.

Re: Grilling steaks [Re: Bristleback] #6558191
06/18/19 04:20 PM
06/18/19 04:20 PM
Joined: Aug 2010
Posts: 10,787
Asheville, NC
C
charles Offline
trapper
charles  Offline
trapper
C

Joined: Aug 2010
Posts: 10,787
Asheville, NC
No marinade. Don’t want to steam a steak. Can’t convince cook at hunting camp. His steaks come out gray in the middle from steam.

Re: Grilling steaks [Re: Bristleback] #6558225
06/18/19 05:34 PM
06/18/19 05:34 PM
Joined: Dec 2006
Posts: 286
PA
S
scrapper Offline
trapper
scrapper  Offline
trapper
S

Joined: Dec 2006
Posts: 286
PA
? for those of you that have the Treager grill. Which model do you have and how long can you cook on a bag of pellets?

Last edited by scrapper; 06/18/19 05:34 PM.
Re: Grilling steaks [Re: Bristleback] #6558244
06/18/19 06:18 PM
06/18/19 06:18 PM
Joined: Jan 2007
Posts: 986
Iowa
B
Bristleback Offline OP
trapper
Bristleback  Offline OP
trapper
B

Joined: Jan 2007
Posts: 986
Iowa
Ours is model BBQ070, grilling area is approximately 20”x24”, serves our family of 4 great n no problem if we have a few friends over.
Pellets, correct depends on outside temp along with how your cooking: a brisket or a couple Boston butts for 12-14 hours at 250 vs searing steaks at 450.
I’ve never once thought, oh my this grill uses a lot of pellets. I buy 3-4 bags when I find them on sale at $15/bag. Generally speaking, summer time grilling a bag of pellets will last us 12-15+++ grilling sessions when cooking steaks/burgers. When this one is retired, I’ll replace it with another pellet grill ASAP, no questions about it.

Re: Grilling steaks [Re: Bristleback] #6558254
06/18/19 06:35 PM
06/18/19 06:35 PM
Joined: Dec 2006
Posts: 17,550
Rodney,Ohio
SNIPERBBB Offline
trapper
SNIPERBBB  Offline
trapper

Joined: Dec 2006
Posts: 17,550
Rodney,Ohio
Originally Posted by Bristleback
Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide??
Thanks everyone, Marty I ordered some Cavenders and another seasoning that was highly recommended.



Remember your not cooking the steak in the water, it goes in a vacuum sealed bag or a Ziploc with the air squeezed out. Then finish it on the grill or flattop or cast iron.

Re: Grilling steaks [Re: Marty B] #6558262
06/18/19 06:48 PM
06/18/19 06:48 PM
Joined: Jan 2017
Posts: 10,063
Marion Kansas
Y
Yes sir Offline
"Callie's little brother"
Yes sir  Offline
"Callie's little brother"
Y

Joined: Jan 2017
Posts: 10,063
Marion Kansas
Originally Posted by Marty B
[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.

Good stuff right there

Re: Grilling steaks [Re: Bristleback] #6558269
06/18/19 06:58 PM
06/18/19 06:58 PM
Joined: Jun 2010
Posts: 16,261
Iowa
~ADC~ Offline
The Count
~ADC~  Offline
The Count

Joined: Jun 2010
Posts: 16,261
Iowa
Start with a good well marbled ribeye (bone-in is best IMO). Generous garlic and onion salt both sides as much black pepper as you like. On a VERY hot grill (I like lump charcoal) until its medium rare, turning only once!

Re: Grilling steaks [Re: Bristleback] #6558273
06/18/19 07:07 PM
06/18/19 07:07 PM
Joined: Sep 2011
Posts: 2,581
sometimes PA sometimes ME
E
ebsurveyor Offline
trapper
ebsurveyor  Offline
trapper
E

Joined: Sep 2011
Posts: 2,581
sometimes PA sometimes ME
Real hardwood or hardwood charcoal. With good meat (Filet mignon) no chemicals needed except maybe a little salt. If really hungry go with a porterhouse & none of those extra chemicals.

Last edited by ebsurveyor; 06/18/19 07:07 PM.
Re: Grilling steaks [Re: Bristleback] #6558282
06/18/19 07:22 PM
06/18/19 07:22 PM
Joined: Aug 2008
Posts: 16,171
ny
U
upstateNY Offline
trapper
upstateNY  Offline
trapper
U

Joined: Aug 2008
Posts: 16,171
ny
Marinating about any meat in Italian dressing is tough to beat.Then on the steaks a bit of montreal steak seasoning does the trick.Good meat dosnt need over seasoning.

Last edited by upstateNY; 06/18/19 07:23 PM.

the wheels of the gods turn very slowly
Re: Grilling steaks [Re: Bristleback] #6558434
06/18/19 11:41 PM
06/18/19 11:41 PM
Joined: Mar 2010
Posts: 3,035
wyoming southeast
D
danvee Offline
trapper
danvee  Offline
trapper
D

Joined: Mar 2010
Posts: 3,035
wyoming southeast
Not a fan of Treager for grilling it just does not get hot enough to sear the meat and do a good crust on it. It does work well for slow cooking at lower temps though but for sure not for grilling meat.

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