View Full Version : Lucky I caught this article
OferL
10-08-2017, 07:51 AM
I thawed two strip steaks and I was thinking what to do with them. I caught this article just at the right time:
http://amazingribs.com/recipes/beef/extreme_steak.html
Took the skewers and the chimney and went for it:
https://i.imgur.com/2x2c9TCh.jpg
too bad my chimney isn't big enough for the two pieces:
https://i.imgur.com/EXBMeQNh.jpg
Had to put them one at a time
https://i.imgur.com/Zwp9hB6h.gif
Nice browning
https://i.imgur.com/qldtzrnh.jpg
And nice MR inside
https://i.imgur.com/J9yBWuth.jpg
Stingerhook
10-08-2017, 07:55 AM
Oh my yes please.
WareZdaBeef
10-08-2017, 07:55 AM
Thats still Moo'n. Not MR. I'd tell the waitress to send it back.
Thats still Moo'n. Not MR. I'd tell the waitress to send it back.
Agreed. That is simply raw meat which has undergone a shallow searing to the outside.
I'd hit it........
Big George's BBQ
10-08-2017, 08:29 AM
I would hit that I have done great steaks cooking them directly on the lump charcoal
JDM46
10-08-2017, 09:00 AM
thats still moo'n. Not mr. I'd tell the waitress to send it back.
no, no, send it to me instead
Notorious Q.U.E.
10-08-2017, 09:48 AM
Looks like Steak Tatar which looks just like that
OferL
10-08-2017, 12:46 PM
Oh my yes please.
:grin:
Thats still Moo'n. Not MR. I'd tell the waitress to send it back.
What are you talking about... There's medium near the crust and rear in the middle. :grin:
Agreed. That is simply raw meat which has undergone a shallow searing to the outside.
I'd hit it........
And you'd like it :grin: that's the definition of a steak to me
I would hit that I have done great steaks cooking them directly on the lump charcoal
Thanks Big George
no, no, send it to me instead
It'll get cold :wink:
OferL
10-08-2017, 12:49 PM
Looks Perfect !
Thanks OlyQ
Looks like Steak Tatar which looks just like that
I believe tarar is raw chopped ir ground beef. With raw egg on top.
T.Mac
10-08-2017, 12:52 PM
Looks good to me. Next time try putting the cooking grate of your charcoal grill on top of the chimney. You'll get grill marks and won't lose juices because of the skewers that way.
Looks like Steak Tatar which looks just like that
You are thinking of Carpaccio. Tartar is chopped or ground. Both delicious when prepared correct.
When cooking a steak I need it med-rare. Rare is simply too chewy for my taste. Another 5-10 degrees would tenderize that thing perfectly.
I would also suggest putting the grill grate on top of the chimney. Much easier.
This is the perfect way to sear tuna steaks. Saw Alton Brown do that decades ago.
OferL
10-08-2017, 04:07 PM
Looks good to me. Next time try putting the cooking grate of your charcoal grill on top of the chimney. You'll get grill marks and won't lose juices because of the skewers that way.
You are thinking of Carpaccio. Tartar is chopped or ground. Both delicious when prepared correct.
When cooking a steak I need it med-rare. Rare is simply too chewy for my taste. Another 5-10 degrees would tenderize that thing perfectly.
I would also suggest putting the grill grate on top of the chimney. Much easier.
This is the perfect way to sear tuna steaks. Saw Alton Brown do that decades ago.
Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
CptKaos
10-08-2017, 04:28 PM
A good steak is best when there's a chance it could run away
Looks good to me
Larry
Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
Sear marks are the result of too much heat, in the opinion of Amazing Ribs. They occur after the meat has reached it's optimum "crusting" (the Maillard reaction) and has entered the "burned charcoal" phase.
cowgirl
10-08-2017, 08:02 PM
Looks delicious Ofer!
Thanks T.Mac and Cook. I have seared using a grate before.
Wanted to try something different. Amazingribs.com is always against sear marks caused by grates for some reason.
That's why they call themselves Amazing Ribs...and not Amazing Steak
cheez59
10-09-2017, 01:25 AM
Great job OferL. I like steak so rare a good vet could bring it back.:icon_smile_tongue:
klbth
10-09-2017, 02:36 AM
That looks good to me!
Titch
10-09-2017, 02:48 AM
Looks great, I would prefer a little more done , but thats just me.
Btw
Who gives a care what gets it done.
Demosthenes9
10-09-2017, 10:06 PM
If I remember correctly, amazing ribs is against sear marks because there's minimal maillard, reaction. They prefer the entire surface to be browned/seared. You can easily do that on a grate by moving or flipping the steak repeatedly.
Sent from my Nexus 6 using Tapatalk
OferL
10-10-2017, 02:57 AM
If I remember correctly, amazing ribs is against sear marks because there's minimal maillard, reaction. They prefer the entire surface to be browned/seared. You can easily do that on a grate by moving or flipping the steak repeatedly.
Sent from my Nexus 6 using Tapatalk
I think you're right.
Using the skewers is another method for even Maillard efect.
As there nothing touching the meat's surface, every part gets the same amount of heat. That way the browning occurs all over at the same time.
It's not a novel concept. By flipping the meat I was essentially doing the same thing a rotisserie does. Only close to the heat source and turning fast.
This also slowed down the browning, because the grates would have seared the meat faster even if I'd moved the steak around.
And that was a good thing. Otherwise I wouldn't even get it warm in the middle... :wink:
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