Need New Beef Ideas!

rcbaughn · 03-31-2013, 02:11 PM

Alright, I'm one of those people, who for my tastes at least, think all that good steaks really needs is salt, pepper, and some good charring and juicy middle, but everyone I'm cooking for said they want something new. I understand that it's the weekends and looking forward to something new on a Saturday night cookout when work is over is nice. They've all hinted that they've had their fill of the ole regular rosemary, red wine or red wine vinegar, Montreal Steak seasoning, Dale's marinade, Bourbon steaks, and probably 80% of the regular grilled steak recipes you see on the web or in books.

I guess me talking meat, grilling, and smoking so much has them thinking I know what I'm doing and am creative enough to make something great outside the norm. I have never shown them this site so maybe they won't learn I'm just a big ole copycat and noob. :-)

But does anyone have anything that is really tasty and a bit off the wall? The cut of beef doesn't matter, ribeye, tbone, sirloin, etc. Any cut that works well on the grill and is cut a bit on the thicker side and grills good, nothing low and slow kinda deal because my briskets haven't burned out the fam yet like regular steaks. I could eat a salt and peppered steak nightly if I could afford it, but not everyone loves beef like I do.

My fam luckily are all medium rare to medium cooked steak people so I really just need flavors since most steaks no matter the cut will be tender enough hopefully as long as I don't botch it and turn it to a gray chunk.

But thanks guys, and if ya got any real good and out there steak ideas and maybe sides throw em out. I know I ask a lot here and don't give near as much back, but hopefully you fellers ain't getting sick of me. Hopefully with some more learning and reading and practice I'll be posting up more and better food pr0n than I have. Looking forward to seeing what some of you fellers have under them grilling and smoking hats! No super secret recipes though, I don't want a hitman after me if it gets spilled! Lol!!! I ain't good at keeping recipe secrets! Lolol.

Neonnblack · 03-31-2013, 02:15 PM

Get rid of em. I never get tired of un seasoned steak.

rcbaughn · 03-31-2013, 02:32 PM

Haha me either. I need to trade the family then huh?

Bludawg · 03-31-2013, 02:34 PM

I have found my self in that same situation a time or 3 that is when I use my super secret marinate.

1 bottle Zesty Italian Dressing
1/2 small bottle Lea & Perins
1 shot glass of Louisiana Hot sauce
1 beer

mix it all up drop the steaks in for a 8 hr soak rinse pat dry and grill No seasoning needed.

aawa · 03-31-2013, 02:42 PM

Flanks steak/hanger steak w/ chimchurri marinade. Cook the steaks to temperature you want and then spoon more of the chimchurri over it.

If you don't know what chimchurri is, it is an Sauce that is made in Argentina mostly for beef.

~1cup Parsely
4-6 cloves of Garlic
2-3 tablespoons of Oregano
1/2 cup Olive Oil
1-2 tablespoons of Red Wine Vinegar
Salt/Pepper to taste

You can add in crush red peppers or cayenne if you want to add some heat to it. I prefer the pesto like flavor without the spicy heat to it.

aawa · 03-31-2013, 02:49 PM

Another thing I do is a filipino style marinade and then throw it on the grill.

1.5 cups soy sauce
hand full of crush cloves of garlic
1 large onion roughly chopped
2 tablespoons black pepper
1-2 tablespoons sesame oil (can use any oil really)
Juice of 2-3 lemons. (normally you use 6-8 kalamansi, but they are hard to find in the U.S.)
*optionall 1/2 can of brown soda (coke, dr. pepper, pepsi)
After I grill it, I sprinkle some toasted sesame seeds but that isn't needed.

This will give you a sweet, salty, base flavor with notes of acid to really give it a zing. I use whatever cut of meat is on sale when I use this marinade.

Skidder · 03-31-2013, 03:21 PM

Evoo and Todds Dirt enough said!

BBQ Bandit · 03-31-2013, 05:24 PM

Braised beef shanks... a winner every time.

http://www.bbq-brethren.com/forum/sh...d.php?t=154840

landarc · 03-31-2013, 06:04 PM

Make up some of this...

Beef Rib Marinade
1 lime, juiced and half rind julienned
1/4 cup Coconut Secret coconut palm syrup
4 tablespoons Red Boat Fish Sauce
1/8 cup Victorino coconut white balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon Red Boat black pepper, ground
1/2 pear, diced
4 cloves garlic
5 green onions diced
1 tablespoon ginger, crushed

All of this was prepared and combined in a blender, given a few quick pulses to combine and mash things up a bit. This was then poured over the beef. I was able to get some really good beef chuck ribs, which the butcher cut into thirds for me. These were then butterflied and given some quick work with the tenderizing mallet.

Marinate some flank or hanger steaks overnight. Then grill/char over very high heat, but across grain. Serve as tacos, or just strips of meat, it is delicious. Kimchi and pickled carrots, small flour tortillas, or over rice

Robert Yuras · 03-31-2013, 09:14 PM

Sounds like you need a French cookbook sir...Don't mess with the meat, start working on SAUCES!!

http://en.wikipedia.org/wiki/Demi-glace

Demi-Glace is where its at. You can work for YEARS changing and perfecting demi-glace sauces. Once you learn to make it, you can reduce them down into super condensed pastes. Then when you grill a steak, just saute some mushrooms/onions, add a tbl of demi-glace base, degalze with brandy or red wine and have some of the best steak sauce ever.

Kloogee · 03-31-2013, 09:56 PM

Maybe throw 'em a curve and give 'em a pig instead of a cow?

Hoss · 03-31-2013, 10:02 PM

Picanna with chimmichurri.:wink. When your local meat supplier has a sale on Sirloins,ask them for the caps. They usually discount them heavily..

CharredApron · 03-31-2013, 10:13 PM

Quote:

Originally Posted by Robert Yuras

Sounds like you need a French cookbook sir...Don't mess with the meat, start working on SAUCES!!

http://en.wikipedia.org/wiki/Demi-glace

Demi-Glace is where its at. You can work for YEARS changing and perfecting demi-glace sauces. Once you learn to make it, you can reduce them down into super condensed pastes. Then when you grill a steak, just saute some mushrooms/onions, add a tbl of demi-glace base, degalze with brandy or red wine and have some of the best steak sauce ever.

I'm with Robert on this one. Sauce is the Boss. Demi Glace is the key to a whole new highway. Get yourself a mess of veal bones and get to roasting. My freezer is never without it. Search Cabernet Reduction.

rcbaughn · 04-02-2013, 05:12 PM

Those are some awesome sounding marinades so far! I tried the Bourbon steak recipe this weekend that I found and it was good, but made the steaks pretty dern sweet instead of providing a whole lot of bourbon flavor.

Does alcohol tenderize meat like acidic ingredients do? Makes me wonder. It was half bourbon and half water base with a lot of brown sugar and spices.

Quote:

Originally Posted by Robert Yuras

Sounds like you need a French cookbook sir...Don't mess with the meat, start working on SAUCES!!

http://en.wikipedia.org/wiki/Demi-glace

Demi-Glace is where its at. You can work for YEARS changing and perfecting demi-glace sauces. Once you learn to make it, you can reduce them down into super condensed pastes. Then when you grill a steak, just saute some mushrooms/onions, add a tbl of demi-glace base, degalze with brandy or red wine and have some of the best steak sauce ever.

I have never made it but I have certainly heard of it and read about it online. Seems like a lot of work to make, but it would be a fun project. Finding veal bones is probably the problem, but beef bones are available all day long at Publix down the road from me.

Skidder · 04-02-2013, 06:56 PM

Quote:

Originally Posted by BBQ Bandit

Braised beef shanks... a winner every time.

http://www.bbq-brethren.com/forum/sh...d.php?t=154840

besides lamb one of the best

03-31-2013, 02:11 PM	#1
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	Need New Beef Ideas! Alright, I'm one of those people, who for my tastes at least, think all that good steaks really needs is salt, pepper, and some good charring and juicy middle, but everyone I'm cooking for said they want something new. I understand that it's the weekends and looking forward to something new on a Saturday night cookout when work is over is nice. They've all hinted that they've had their fill of the ole regular rosemary, red wine or red wine vinegar, Montreal Steak seasoning, Dale's marinade, Bourbon steaks, and probably 80% of the regular grilled steak recipes you see on the web or in books. I guess me talking meat, grilling, and smoking so much has them thinking I know what I'm doing and am creative enough to make something great outside the norm. I have never shown them this site so maybe they won't learn I'm just a big ole copycat and noob. :-) But does anyone have anything that is really tasty and a bit off the wall? The cut of beef doesn't matter, ribeye, tbone, sirloin, etc. Any cut that works well on the grill and is cut a bit on the thicker side and grills good, nothing low and slow kinda deal because my briskets haven't burned out the fam yet like regular steaks. I could eat a salt and peppered steak nightly if I could afford it, but not everyone loves beef like I do. My fam luckily are all medium rare to medium cooked steak people so I really just need flavors since most steaks no matter the cut will be tender enough hopefully as long as I don't botch it and turn it to a gray chunk. But thanks guys, and if ya got any real good and out there steak ideas and maybe sides throw em out. I know I ask a lot here and don't give near as much back, but hopefully you fellers ain't getting sick of me. Hopefully with some more learning and reading and practice I'll be posting up more and better food pr0n than I have. Looking forward to seeing what some of you fellers have under them grilling and smoking hats! No super secret recipes though, I don't want a hitman after me if it gets spilled! Lol!!! I ain't good at keeping recipe secrets! Lolol. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

03-31-2013, 02:32 PM	#3
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	Haha me either. I need to trade the family then huh? __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

03-31-2013, 02:34 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I have found my self in that same situation a time or 3 that is when I use my super secret marinate. 1 bottle Zesty Italian Dressing 1/2 small bottle Lea & Perins 1 shot glass of Louisiana Hot sauce 1 beer mix it all up drop the steaks in for a 8 hr soak rinse pat dry and grill No seasoning needed. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-31-2013, 02:42 PM	#5
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Flanks steak/hanger steak w/ chimchurri marinade. Cook the steaks to temperature you want and then spoon more of the chimchurri over it. If you don't know what chimchurri is, it is an Sauce that is made in Argentina mostly for beef. ~1cup Parsely 4-6 cloves of Garlic 2-3 tablespoons of Oregano 1/2 cup Olive Oil 1-2 tablespoons of Red Wine Vinegar Salt/Pepper to taste You can add in crush red peppers or cayenne if you want to add some heat to it. I prefer the pesto like flavor without the spicy heat to it. __________________ ~Ren~ Fat Kids Club Founding Member

03-31-2013, 02:49 PM	#6
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Another thing I do is a filipino style marinade and then throw it on the grill. 1.5 cups soy sauce hand full of crush cloves of garlic 1 large onion roughly chopped 2 tablespoons black pepper 1-2 tablespoons sesame oil (can use any oil really) Juice of 2-3 lemons. (normally you use 6-8 kalamansi, but they are hard to find in the U.S.) optionall 1/2 can of brown soda (coke, dr. pepper, pepsi) After I grill it, I sprinkle some toasted sesame seeds but that isn't needed. This will give you a sweet, salty, base flavor with notes of acid to really give it a zing. I use whatever cut of meat is on sale when I use this marinade. __________________ ~Ren~* Fat Kids Club Founding Member

03-31-2013, 02:15 PM	#2
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	Get rid of em. I never get tired of un seasoned steak.

03-31-2013, 03:21 PM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Evoo and Todds Dirt enough said!

03-31-2013, 05:24 PM	#8
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Braised beef shanks... a winner every time. http://www.bbq-brethren.com/forum/sh...d.php?t=154840 __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

03-31-2013, 06:04 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Make up some of this... Beef Rib Marinade 1 lime, juiced and half rind julienned 1/4 cup Coconut Secret coconut palm syrup 4 tablespoons Red Boat Fish Sauce 1/8 cup Victorino coconut white balsamic vinegar 2 tablespoons rice wine vinegar 1 tablespoon Red Boat black pepper, ground 1/2 pear, diced 4 cloves garlic 5 green onions diced 1 tablespoon ginger, crushed All of this was prepared and combined in a blender, given a few quick pulses to combine and mash things up a bit. This was then poured over the beef. I was able to get some really good beef chuck ribs, which the butcher cut into thirds for me. These were then butterflied and given some quick work with the tenderizing mallet. Marinate some flank or hanger steaks overnight. Then grill/char over very high heat, but across grain. Serve as tacos, or just strips of meat, it is delicious. Kimchi and pickled carrots, small flour tortillas, or over rice __________________ [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]

03-31-2013, 09:14 PM	#10
Robert Yuras Is lookin for wood to cook with. Join Date: 12-10-12 Location: San Antonio,TX	Sounds like you need a French cookbook sir...Don't mess with the meat, start working on SAUCES!! http://en.wikipedia.org/wiki/Demi-glace Demi-Glace is where its at. You can work for YEARS changing and perfecting demi-glace sauces. Once you learn to make it, you can reduce them down into super condensed pastes. Then when you grill a steak, just saute some mushrooms/onions, add a tbl of demi-glace base, degalze with brandy or red wine and have some of the best steak sauce ever.

03-31-2013, 09:56 PM	#11
Kloogee Full Fledged Farker Join Date: 09-05-12 Location: Midwest	Maybe throw 'em a curve and give 'em a pig instead of a cow?

03-31-2013, 10:02 PM	#12
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Picanna with chimmichurri.:wink. When your local meat supplier has a sale on Sirloins,ask them for the caps. They usually discount them heavily..