Good Ideas for Finishing the Steak

ecowper

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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#1

Good Ideas for Finishing the Steak

August 12, 2016, 10:50 AM

This article in Food and Wine has some great suggestions for finishing the steak after it comes off the grill.

Shaving garlic onto the steak sounds like an idea I am going to have to try.

http://www.foodandwine.com/blogs/5-ways-flavor-your-meat-while-its-resting?xid=pd_keywee_jul16&kwp_0=188438&kwp_4=765435&kwp_1=384555
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Huskee

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#2

August 12, 2016, 11:08 AM

Yum! I bet roasted garlic would be good too, I like how it gets soft & mild.
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RonB

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#3

August 12, 2016, 11:15 AM

Or maybe saute some garlic in a little beef fat and drizzle on the steak. (We need a "yum" emoticon)
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ecowper

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Joined: Jul 2014

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Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#4

August 12, 2016, 11:20 AM

RonB that sounds awesome
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Nate

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Joined: Apr 2015

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#5

August 12, 2016, 11:41 AM

On chops I already do the melted butter and thyme thing where I spoon it on as I am reverse searing them.

On steaks I have been known to just put a pad of butter on them as soon as they come off although I am thinking I may start melting the butter and adding some garlic and thyme to it.

Last edited by Nate; August 12, 2016, 07:31 PM.
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1 - 2

2 comments

#5.1

CandySueQ commented

August 12, 2016, 02:35 PM

Editing a comment

I'm with you on this! I'm sautéing button mushrooms with butter and garlic and pouring that luscious oil over the steak when done. Mushrooms on the side!

#5.2

Nate commented

August 12, 2016, 07:29 PM

Editing a comment

CandySueQ , great idea! my wife would love that as she is a mushroom fan! I may have to do that for her sometime... I will have to leave the mushrooms off mine but I usually oil and season onion slices/rings and grill them on or with my steaks and eat them on the side.
Mitrakas

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Joined: Jun 2016

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Location: Marlboro, MA
#6

August 12, 2016, 12:03 PM

Those are some great suggestions to add another layer of flavor
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Potkettleblack

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#7

August 12, 2016, 01:34 PM

Mandoline, schmandoline... I'm putting the microplane on that raw garlic.
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Huskee

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Joined: May 2014

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Location: Clare, Michigan area

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Smokers / Grills
Yoder loaded Wichita offset smoker

PBC

Grilla Silverbac pellet grill

Slow 'N Sear Deluxe Kamado (SnSK)

Slow 'N Sear Master Kettle (cart-mounted)

Slow 'N Sear Travel Kettle

Masterbuilt Gravity 560

Weber 22" Original Kettle Premium (copper)

Weber 26" Original Kettle Premium (light blue)

Weber Jumbo Joe Gold (18.5")

Weber Smokey Joe Silver (14.5")

Traeger Flatrock Griddle

Thermometers
SnS 500 4-probe wireless

(3) Maverick XR-50 4-probe Wireless Thermometers

A few straggler Maverick ET-732s

Maverick ET-735 Bluetooth (in box)

Smoke X4 by ThermoWorks

Thermapen MkII, orange & purple

ThermoPop, yellow, plus a few more in a drawer for gifts

ThermoWorks ChefAlarm (wife's)

Morpilot 6-probe wireless

ThermoWorks Infrared IRK2

ThermoWorks fridge & freezer therms as well

Accessories
Instant Pot 6qt

Anova Bluetooth SV

Kitchen Aide mixer & meat grinder attachment

Kindling Cracker King (XL)

a couple BBQ Dragons

Weber full & half chimneys, Char-Broil Half Time chimney

Weber grill topper

Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)

Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills

Pittsburgh Digital Moisture Meter

Beverages
Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold & Lime

Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois

Fav cheap beers: Pabst, High Life, Hamm's & Stroh's

Most favorite beer: The one in your fridge

Wine: Red - big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc

Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted. Neat please.

Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

About me
Real name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).

Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
#8

August 12, 2016, 01:53 PM

Originally posted by Potkettleblack View Post

Mandoline, schmandoline... I'm putting the microplane on that raw garlic.

Microplane shcmicroplane...I have nothing to add I just wanted to type microplane schmicroplane.
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#8.1

Potkettleblack commented

August 12, 2016, 02:00 PM

Editing a comment

Don't get me wrong. The Benriner is fun. Except I've given myself a non-minor cut about 30% of the time I've used it. ADD + Benriner is a bad mix.
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#9

August 12, 2016, 03:32 PM

I'm 100% in on the garlic ideas. I love garlic. The butter and garlic also sounds great. I'm craving a steak now.
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1 - 2

2 comments

#9.1

ecowper commented

August 12, 2016, 06:02 PM

Editing a comment

Cooking Tri-Tip tonight. Made some chimichurri ... But I think I'm going to try the garlic slices too

#9.2

fuzzydaddy commented

August 13, 2016, 06:02 AM

Editing a comment

@ecopower Mmmm, Tri-Tip sounds wonderful! Post some photos!
Danjohnston949

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Location: 1410 9th. St. N, Fargo ND
#10

August 13, 2016, 07:30 AM

ecowper, After all the Fancy Work is Done, I usually Finish a Steak with a Knife and Fork! I have bare handed it but it's kind of messy! 😆😃😃😄
😇 I couldn't resist! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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2 comments

#10.1

ecowper commented

August 13, 2016, 09:40 AM

Editing a comment

Hah! I pick that bone up and go to town!

#10.2

David Parrish commented

August 14, 2016, 06:43 AM

Editing a comment

Fork and Knife. Best way to go!
l'inferno

Former Member

Joined: Jun 2016

Posts: 183
#11

August 14, 2016, 06:35 AM

ecowper

Chimchurri is a brilliant suggestion.
Spectacularly simple and goes with so many things.
I know what I'm making it 2nite.
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#11.1

ecowper commented

August 14, 2016, 04:27 PM

Editing a comment

I crush some garlic into mine and add some red pepper flakes. Give's it a slight bite

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