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Oiling beef before grilling????

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    #16
    I throw on beef love (rendered beef fat) after the searing is done, then add really corse salt. Flavor boost!

    trim the steak off all edge fat, most people do not eat that anyway. Cube it up small, then put it in a cast iron pan on medium love heat and let it render out. I like to throw some garlic, thyme and rosemary in there too. Spread rendered fat on the steak after searing and enjoy!

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      This is how my mom pan fried steak. She'd use the fat trimmings for the grease in the pan before adding whatever steak cut was on sale, usually round steak. She still overcooked the steaks, though. We'd chew and chew on pieces of our little portions of steak until we could finally force the bites down our gullets.

      Anyway, when I make up a little tallow like you do, on the fly, I think of her rendering that fat. Nothing went to waste.

    • Spinaker
      Spinaker commented
      Editing a comment
      Haha, over cooked round steak…..a story as old as time. fzxdoc

    #17
    Oil the grates.

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      #18
      THANKS TO YOU ALL. Using less oil, cleaning and wiping the grates separately, a two-zone fire, and not rushing the sear until hot spots had calmed down, added up to a perfect tri-tip with no soot or flares. Because it stretched out the lightiing through cooking through carving time, I even got in a few more sips. (smile)

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      • Spinaker
        Spinaker commented
        Editing a comment
        Try the beef love!😎🫡

      • FireMan
        FireMan commented
        Editing a comment
        You had it inya alla time there buddy! 🕶

      • fzxdoc
        fzxdoc commented
        Editing a comment
        All's well that ends well. Back to a life of peace and domesticity, along with extra libation sips and great tri tip. Nothing not to like.

        Congrats on that tri tip cook.

        K.

      #19
      The bottom line is that you don't want your meat "wet" going on the grill. It will inhibit the milliard process (forming crust) because of the moisture (steaming). Oil is not considered "wet", but "dry" (no water) and will assist won't retard the milliard process. This is from what I've read from a few sources....FWIW. So do as your wife suggests, it won't affect the process and as (Bill) Purc said, "happy wife, happy life".

      Cheers

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