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  • smokenoob
    commented on 's reply
    Sounds like a Texas Steak Spa

  • Old Glory
    replied
    For thicker steaks seasoned with SPG and reverse seared is my preferred way to go. I like Malcolm Reed's AP Rub. For thinner steaks like flat Iron or Skirt I use hot and fast just keep flipping.

    As noted in several posts it's all about the meat. A good steak will come out great as long as you cook it to you desired temp.

    Leave a comment:


  • Huskee
    replied
    A simple steak cook with salt & fire & a good tender cut is often all that's needed.

    I have begun not planning a dry brine with ribs and steaks. Granted, I will if I have the time and motivation, but often I don't. I salt them an hour or so before cooking, sometimes less, and they're always wonderful. I think any meat that you eat the whole thickness of, you're getting all the salt in one bite, so time dry brining is far less important. Roasts, briskets, etc I make sure to do 24hrs+.

    I am still in the steak rub camp though.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    You can always nail one. Other methods are more fool proof so when I’ve got the planning time...

    In the end, the results can be close indistinguishable if the methods are executed well.

  • grantgallagher
    commented on 's reply
    Ive heard of air chilled chicken but never steak...

  • smokenoob
    replied
    This is like Saturday Night Live in the pit, great fun!

    Leave a comment:


  • ofelles
    commented on 's reply
    And I was ready to try your method. 😋

  • Troutman
    replied
    Okay I first give the steak a good massage with some avocado oil. I pay special attention to the spinalis because I want that tender and juicy. Once fully rubbed and salt brined I take it to my friend's private air hanger and we dangle the steak about three quarters of the way out on the left wing of his Cessna (that's critical, has to be the left wing) for about an hour at the set altitude of exactly one mile. After landing the steak goes through a cooling down, has a light injection and is then bathed again in avocado oil. The key here is to let the oil dry just slightly. When tacky I apply my seasoning and sometimes pre-chew the edges to give it a jump start. Then on to a hot searing set of grill grates and out comes this.....

    Click image for larger version

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    Ah just messin' with you guys. Happy steak cooking and enjoy a glass of red on old Troutman !!!

    Leave a comment:


  • JoeSousa
    replied
    I did a bunch of carne asada skirt steak for Mother's Day. My dad doesn't like anything spicy at all so I cooked him up a skirt with just salt and pepper right before throwing on the grill, flipped it a few times, cooked it to medium well (just eyeballed it, no thermometer), and sliced it up for him. I snuck a couple pieces of it and it was amazing.

    I am always amazed how sometimes the simplest cook can be the best. I need to do more cooks like that.

    Leave a comment:


  • Jfrosty27
    replied
    The last three steak cooks I’ve done were hot and fast via the just keep flipping method. One over charcoal and two on gas grills. SPG just before cooking. All turned out great.

    Leave a comment:


  • Oak Smoke
    replied
    We eat steak at least once a week. If I start out with a good quality steak the thing that determines how I cook it will be the thickness. Those 3/4 inch steaks from the local store are great to just s&p and throw on the grill. Some of the best I've had are done that way. If they are the 1 1/2 inch ones like we did Sunday for Mother's Day, or thicker, then I'm a fan of reverse sear. I usually add a chunk of mesquite while I'm getting them up to temp just for the added flavor. I've tried several rubs on steak, I can't get away from just salt and pepper, it's what I like best.

    Leave a comment:


  • Murdy
    commented on 's reply
    A quality piece of meat will come out good unless you do something stupid to it

  • GoldenJet
    replied
    Can't go wrong with S&P.

    Of course, a nice chimichurri marinated skirt steak isn't bad either.

    One of my favorite experiments was using Montreal seasoning along with a local rib joint's rub(similar to Magic Dust) on a couple fat bone-in ribeyes...use the Spicy Montreal if you really want to kick it up a notch.

    Again, S&P is often all you really need...with a great piece of meat.

    Leave a comment:


  • FireMan
    replied
    After struggling & fighting steaks well into my Amazing Ribs career, the best friend is a thermo pen or a meater. I never brine a steak, never. Salt em a little before I cook em. Pepper em on the last go around cuz I don’t wanna burn the pepper. Flip, flip, flip, flip til 120-125, sometimes bathe em in butter or duck fat. I now “kill” em. Yessir!
    Last edited by FireMan; May 11, 2021, 12:27 PM.

    Leave a comment:


  • TripleB
    replied
    That's basically how I do my steaks all the time. Did a 3 oz and 8 oz Filet, 16 oz bone in Ribeye and 15 oz NY strip for my family a couple days ago. Thawed them that day, 3 hour dry brine, seasoned 1/2 hr just before going on the grill, front sear and finished indirect. cooked all the steaks to 135 d. Everybody's steak came out perfect.
    Last edited by TripleB; May 11, 2021, 09:43 AM.

    Leave a comment:

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