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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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04-20-2011, 11:04 PM
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#1 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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How to cook the perfect steak
Here's my favorite method for cooking the perfect steak on a Weber Kettle:
1. Buy 1" thick Rib eye Steaks. 2. Marinate the steaks in soy sauce for 30 minutes. 3. Discard the soy sauce and sprinkle both sides with Montreal Steak Seasoning. 4. Pound, don't rub the spice into the meat. 5. Light about a chimney of coals. 6. Pour the hot coals into a single layer on the charcoal grate of your kettle. 7. Put the top grate on and clean it with a BBQ brush. 8. Spray the grate with Pam or oil it with a paper towel held with tongs. 9. Slap those steaks on and cook them to an internal temp of 135F (about 5 minutes a side.) 10. Take them off and let them rest for a few minutes before you chow down.     |
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04-20-2011, 11:24 PM
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#2 |
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Full Fledged Farker
  Join Date: 03-26-09
Location: Chicago
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Whats the purpose of the soy sauce for 30 minutes and what is montreal sauce equivelent?
thats almost to pink almost looks like its getting into a medium rare what do the judges want? rare or medium rare?
__________________
Proud owner of a Matt (RIP) MEYER METAL WORKS CUSTOM 6' off set smoker. WSM 18" Weber 18", one Electric Cookair and a large egg |
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04-20-2011, 11:47 PM
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#3 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Judges?
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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04-20-2011, 11:51 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Can I come for dinner?? Lookin' great Michael!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-20-2011, 11:53 PM
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#5 |
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is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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I'll take one bro!! Maybe a couple for the kids too!!
 I'm no "judge" but I WANT some of that!! 
__________________
[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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04-20-2011, 11:55 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Montreal Steak Seasoning is a very course grind of Salt and Pepper and other seasonings. When you say judges, do you mean in pro bbq competition? If you do, there is no steak category. Only the 4 traditional comp meats: 1. Pork Butt 2. Brisket 3. Chicken 4. Ribs However, most contests have side categories on the day before the main contest, which could definitely include steak. In this case it is judged by the same criteria as the comp meats: 1. Appearance. 2. Taste 3. Texture These things can vary from one sanctioning body to the next. |
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04-20-2011, 11:56 PM
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#7 |
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Babbling Farker
 Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Looks good from here, I'll take a couple please!
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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04-21-2011, 12:00 AM
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#8 | ||
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Quote:
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04-21-2011, 12:56 AM
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#9 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Some fellow brethren have said that throwing some mesquite chunks onto the hot coals gives the steak some added flavor. Would mesquite work well with the soy sauce? or not really?
thanks
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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04-21-2011, 12:58 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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IMO steak doesn't need much if any smoke. Just a hot quick burn.
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-21-2011, 01:30 AM
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#11 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks good to me! Out here many steak houses (like there are many real steak houses) cook over a bed of Mesquite coals. Not smoking but grilling and if done right the flavor is excellent.
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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04-21-2011, 01:47 AM
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#12 | |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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04-21-2011, 02:39 AM
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#13 |
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Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Rib eye, my favorite steak and as far as I'm concerned that one is just perfect.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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04-21-2011, 05:49 AM
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#14 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Doesn't sound bad M.!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-21-2011, 06:05 AM
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#15 |
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Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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+1 for the mesquite -- I recommend a handful of chips (assuming charcoal fire). It doesn't take much. You're not smoking them, just adding another dimension of flavor. I use mesquite pellets when I cook steaks on my Memphis and get rave reviews.
I like your approach, NWBBQ. I do very much the same thing except instead of the soy I use Worchestershire, red wine and a dash or two of EVOO.
__________________
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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