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mattkins99 04-27-2013 09:25 PM

Ground beef steak
 
1 Attachment(s)
Due to some poor labeling at the store I got what appear to be several small but very nicely marbled steaks for very cheap. Problem is, I hardly ever eat steak except at restaurants. Any suggestions on how to prepare these? I have Alton Browns episodes on how to cook steaks seared into my brain (pun intended,) but I'm more thinking a seasoning. Something a little more than just salt and pepper. Thoughts?

mattkins99 04-27-2013 09:27 PM

oh, and by several mean several packs, not just these two :-)

Mark Warren 04-27-2013 09:31 PM


popeye 04-27-2013 09:31 PM

as for me i do like olive oil salt and pepper . But it has to be fresh ground .

93vpmod 04-27-2013 09:32 PM

Try some Montreal Steak seasoning. Simple, but tasty.

popeye 04-27-2013 09:33 PM

And by the way don't over cook it . If it ain't red it's dead. Feed it to the dogs

bbqbull 04-27-2013 09:36 PM

Sometimes I grill my steaks with out any type of rub whatsoever. If you want a bit of salt and pepper after they have rested then it is up to the consumer of that steak.
I love the taste of beef alone myself.

landarc 04-27-2013 09:41 PM

I use a basic rub. It works great, those sort of look like culotte steaks, aka tri-tip steaks.

Basic Meat Rub
three parts Kosher salt and medium grind black pepper
1/2 part granulated garlic, granulated onion, paprika, chile powder
pinch of sugar

Mix all together and apply to steak. Grill. If you want to get a little fancy, omit the garlic and onion granules. Make a slurry of garlic, onion, Worcestershire sauce and some parsley, add the rub and slather it all over the steaks. Then grill.

mattkins99 04-27-2013 09:41 PM

Quote:

Originally Posted by popeye (Post 2462671)
And by the way don't over cook it . If it ain't red it's dead. Feed it to the dogs

lol, yes, mine will be a nice medium rare. The wife on the other hand is fond of ordering the filet butterflied when we eat out at a steak house...:crazy:

mattkins99 04-27-2013 09:52 PM

Quote:

Originally Posted by landarc (Post 2462677)
I use a basic rub. It works great, those sort of look like culotte steaks, aka tri-tip steaks.

Basic Meat Rub
three parts Kosher salt and medium grind black pepper
1/2 part granulated garlic, granulated onion, paprika, chile powder
pinch of sugar

Mix all together and apply to steak. Grill. If you want to get a little fancy, omit the garlic and onion granules. Make a slurry of garlic, onion, Worcestershire sauce and some parsley, add the rub and slather it all over the steaks. Then grill.

Winner, I have all of that in my pantry so that's what I'm going with. I love Worcestershire too :-)

code3rrt 04-27-2013 11:36 PM

Let us know haw it turns out for ya.

KC

Neonnblack 04-28-2013 12:03 AM

I rarely season steaks with anything, normally its on the grill with nothing on it. Tasty.

Ron_L 04-28-2013 07:31 AM

I'm confused. The thread title is "Ground Beef Steaks" Those don't look ground??? :confused:

mattkins99 04-28-2013 09:26 AM

Quote:

Originally Posted by Ron_L (Post 2462888)
I'm confused. The thread title is "Ground Beef Steaks" Those don't look ground??? :confused:

sorry, ya they were steaks mis-labeled as ground beef.

mattkins99 04-28-2013 09:43 AM

Quote:

Originally Posted by code3rrt (Post 2462768)
Let us know haw it turns out for ya.

KC


No pron pics as my phone's battery went dead last night. :sad:

So two things. First, I'd purchased a rib-eye as a just in case steak and cooked it along with the two in the package above. I didn't notice any difference in flavor between the cuts, but the unknown cuts were more tender than the rib-eye. The rib-eye wasn't tough, but the little unknown steaks were like a filet in their tenderness.

From a rub perspective, I'm an idiot. I made the paste, smashed it on the steaks and then topped with freshly ground black pepper and Kosher salt, but I forgot the paprika and chili powder until they were half done on the grill. I was trying to time it with the rest of the dinner and I'm just not used to fast cooking :blah: Anyway, good, but I could have used more salt and the chili-powder would have added some nice heat. All my fault... live and learn.

After letting the steaks rest mine was medium and I was shooting for medium rare. Still very good. I got my wife's steak to a perfect for her well done. Both were very juicy and I'd buy these again in a second!


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