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-   -   Help with an award winning steak (http://www.bbq-brethren.com/forum/showthread.php?t=164398)

RLTXBBQ 06-27-2013 08:11 AM

Help with an award winning steak
 
Headed down to south Texas this weekend to an IBCA cook off, they have a T-Bone as one of the categories for GC. Why a t-bone I have no idea other than who ever had that idea is a bone head too lmao. I say that because the two sides of the bone are totally different steaks in texture so how do you know which side each judge is going to taste?, in addition some teams turn in porter houses but again that one little piece wont be enough for a whole preliminary round so not a good idea imo plus although the rules state 1" I have seen some teams turn in 1 1/2 or a little thicker and the HJ accepts it anyway should be all the same and ribeyes imo, oh well rant over.
I put it in this part of the forum because steaks are not normally part of a comp much less part of the gc so wanted input from a bigger crowd that does cook steaks, dont do them often myself. Have tried McCormicks and every other name brand steak rubs and some big name comp champs steak rubs too in with no luck placing at that event over the years, my last thing to try I guess is just salt n pepper. Already have some prime tb's aging in my dedicated fridge.
thanks, for any advice or input.

cholloway 06-27-2013 08:18 AM

I prefer just S&P with the T-bone cooked quickly over super hot coals. About 2-3 minutes per side depending on thickness.
But,then again, I'm not one of the judges.

luke duke 06-27-2013 08:33 AM

If it were me, I would find the highest quality steak that I could find (ie. Wagyu), cook it indirect around 200-225 until the IT is ~110, then sear it until it is medium rare. You might consider getting a Grill Grate for some nice sear marks.

CharredApron 06-27-2013 09:25 AM

Montreal Seasoning lightly dusted over Garlic Infused Olive Oil Rub. Screaming hot grill with a steak weight (I use a brick wrapped in foil) 1/4 turned to a new spot on the grill to get perfect cross hatched grill marks, turn and repeat. Pull when the Filet side hit IT of 125 wrap in foil with a dollop of butter and rest for 5 min. Box it with Kale and run to the turn-in!
Good Luck!

Jed

Teltum 06-27-2013 09:33 AM

I like to use EVOO, corse crushed sea salt and medium crushed black pepper.

Reverse sear @ reasonably high heat (last one I did was 305) with a couple peices of oak smoking on the edge of the hot coals go till 110 indirect with the cover on. pull steaks, I don't cover because I want to slow the cooking process so they don't over cook during the sear. Then I let the coals get searing hot. Steaks on, rotate 30 degrees for proper sear marks, flip, rotate pull at 124 degrees IT depending the thickness thicker pull slightly colder it will continue cooking and be at 130 mid-rare perfect. This is time managment and thermapen contest. Do a couple cheaper cuts to pratice and get the timing down because it cooks for about 5-7 more mins after it is pulled.

You are in Texas, known for it's love of simple and hot, you may wish to add a small amout of cyanne pepper to the EVOO a day or 2 before to allow the oil to pick up the cayanne pepper flavor but not over power the meat. If I were going in to win I would use Prime Black Angus and ensure it is properly aged. I know alot of people say waigu, and I won't say waigu is not without it's merits but waigu is so expensive because it has to be imported for the most part so your selection of this crazy expensive meat is more limited than of Black Angus. You will probably need to cook some Q for your butcher to get the right steaks.

TroyA65 06-27-2013 11:07 AM

I give them a splash of Whoosh & soy and then let them set for about an hour. Pat dry then hit each side with a dusting of garlic salt, onion salt, fresh ground tellicherry black pepper, then I hit the last side with celery salt. Obviously don't need other salt. If you are worried about salt content/control use powders instead + kosher salt.

I appreciate the S&P purists but I don't think that's gonna get you a call in a contest. LOL don't know that my suggestion will either for that matter!!

Riz58 06-27-2013 11:09 AM

Simple is best. Lone Star Tavern in Bell Meade outside Waco always has a line. The closest I have come to copying their flavor is thus: Worcestershire on the steak, season salt on the steak, add garlic, let it rest 5 minutes, then onto the grill. Cook to medium/medium rare depending on preference.

Bludawg 06-27-2013 11:44 AM

Quote:

Originally Posted by Riz58 (Post 2531090)
Simple is best. Lone Star Tavern in Bell Meade outside Waco always has a line. The closest I have come to copying their flavor is thus: Worcestershire on the steak, season salt on the steak, add garlic, let it rest 5 minutes, then onto the grill. Cook to medium/medium rare depending on preference.

^^^This^^^ one of the best steaks I have ever ate !!!

Teltum 06-27-2013 11:51 AM

Quote:

Originally Posted by TroyA65 (Post 2531087)
I appreciate the S&P purists but I don't think that's gonna get you a call in a contest. LOL don't know that my suggestion will either for that matter!!

It's Texas. It's a common joke that they don't sauce their chickens at comps because it compramises traditional BBQ.

Gordon Farking Ramsay cooks his steaks in EVOO and S&P and he is up to 10-11 michlin stars, although he is a traditionaly trained french chef so reverse searing is a recent devlopment so it is not fully embraced by traditional chefs yet. This is from at least 7-8 episodes of Hell's Kitchen. The food critics eating these steaks consistanty say they are the best they have had provided the cook isn't burning them.

The only thing I can see about Gordon Ramsay Steaks is that they are dry aged for 28 days in a hymalian salt room.

Food for thought anyway.

Teltum 06-27-2013 12:46 PM

Plus all Waigu means is Japanese-cow. And per USDA regulations they can't have the bone in when they are imported due to foot and mouth disease.

So all waigu means with respect to good producers is it is a japanese breed.

Kobe is an unenforcable marketing term here in the us, in Japan it means something.

So waigu here in the states generally means great marbleing with a low fat melting point. Red/Black Angus generally means good marbleing. I have had my share of domestic beef and consistantly Black Angus is the best IMO.

Quick story - I had a buddy renting a house on a local Black Angus farm and every time I walked by the cows my mouth would water and palms got itchy. Needless to say it was really akward when I was cooking brisket and the cows were in the close field.

Good artical on kobe waigu -
http://www.forbes.com/sites/larryolm...nd-wagyu-beef/

RLTXBBQ 06-27-2013 01:08 PM

Now thats funny, thanks for the replys gang, have a week to practice with some cheapo rib eyes from sams


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