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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-27-2013, 09:25 PM
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#1 |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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Ground beef steak
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?
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04-27-2013, 09:27 PM
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#2 |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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oh, and by several mean several packs, not just these two :-)
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04-27-2013, 09:31 PM
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#3 |
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is one Smokin' Farker
  Join Date: 04-16-13
Location: here
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| Thanks from:---> |
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04-27-2013, 09:32 PM
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#5 |
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is Blowin Smoke!
 
Join Date: 02-02-13
Location: Springfield, IL
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Try some Montreal Steak seasoning. Simple, but tasty.
__________________
-Mike- (Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere |
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04-27-2013, 09:33 PM
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#6 |
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is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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And by the way don't over cook it . If it ain't red it's dead. Feed it to the dogs
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04-27-2013, 09:36 PM
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#7 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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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. |
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04-27-2013, 09:41 PM
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#8 |
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somebody shut me the fark up.
  Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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| Thanks from:---> |
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04-27-2013, 09:41 PM
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#9 | |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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Quote:
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04-27-2013, 09:52 PM
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#10 | |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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Quote:
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| Thanks from:---> |
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04-27-2013, 11:36 PM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Let us know haw it turns out for ya.
KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-28-2013, 12:03 AM
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#12 |
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Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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I rarely season steaks with anything, normally its on the grill with nothing on it. Tasty.
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04-28-2013, 07:31 AM
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#13 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
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I'm confused. The thread title is "Ground Beef Steaks" Those don't look ground???
__________________
"Ron Rico, Boss. You can call me Captain Ron..." 2018 Chicago Area Mid-Summer Picnic!!! The Naked Fatty! 4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven |
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04-28-2013, 09:26 AM
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#14 | |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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Quote:
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04-28-2013, 09:43 AM
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#15 | |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Redmond, WA
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Quote:
No pron pics as my phone's battery went dead last night.  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  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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