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Favorite STEAK recipes

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Here's two we do......

 
Bone in Ribeyes 1.5 inches thick, coat liberally with Lawrys & fresh ground pepper, cookem blazing hot and fast, serve them mooing..............
 
Flank steak, take wishbone zesty italian salad dressing, 4 tablespoons of chili powder, 2 tablespoons sugar, 2 tablespoons coarse blackpepper and marinate overnight... Grillem hot and fast...... makes great fajitas or any way you want to eat them...
 
Meat buying tip... I have found if you can get a few people in on the buy, you can purchase a case of chicken or meat from Sams or Costco and save apprx: 35% of the normal purchase... We do this with the Flank steaks and Chicken breast at the beginning of summer with 3 other familys... 80 pounds of steak and 80 pounds of chicken divided by four makes a heck of a lot of meals.  I just picked up the flank steak at $3.30 a pound... VERSES $6-8 a pound when summer bbqs start going full blast.
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NY strip with a light rub of brown sugar and smoked with some hickory...
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Originally posted by scooter65 scooter65 wrote:

Here's two we do......

 
Bone in Ribeyes 1.5 inches thick, coat liberally with Lawrys & fresh ground pepper, cookem blazing hot and fast, serve them mooing..............
 
SOMEBODY HAS BEEN IN MY RECIPE BOX!!!!
 
I always buy bulk and vacuum pack.  Vac bags cost an arm & leg but no freezer burn.
Every 6 weeks or so the area stores have 1-3 day meat sales.  Whole boneless Rideyes $3.99-4.99lb.  boneless, skinless chicken breast $1.79lb in 10lb bags.  Whole New York Strips $3.99lb  I have gotten to where I cut them up myself too sense the stores never seem to do it right, I like them thick! Bandito  Cool  Yippee
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 14:35
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Getting ready to go out to eat as we speak, "Beef, its what for dinner".
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I have a friend who is a butcher... he makes his own steak rubs and sausage spices.  His rub on ribeyes, t-bones or porter house.  I don't really like New York strips, but will eat them if there is nothing else.  I don't like the consistency of the strips.  Cooked about 4 minutes on each side on a grill or about 15 minutes if smoked. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 16:19
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To me, there's no cut of steak better than a good 1" - 1.5" prime or choice ribeye.  They consistently have the most marbling and, to me, the best flavor of any other cut of steak.
 
I marinate mine for 2 - 3 hours in a special marinade I won't reveal, and then rub with cracked black peppercorns, garlic, rosemary, and a few other spices.  I don't add any additional salt to the steak, as there is just the right amount of salt in the marinade, and too much salt prior to cooking will dry out the steak too much.  I then get a super hot bed of coals going on the grill.  It's important for the coals to be really hot to quickly sear the outside and seal in the juices.  I place a pile of hickory wood chips on one side of the coals to impart a wood smoke flavor to the steaks.  I DO NOT use a gas grill, as it doesn't impart the flavors that cooking over wood does!  Depending on the thickness of the steak, I grill for 5 - 8 minutes per side for medium rare; about 10 min per side for medium.  If I'm cooking for someone who likes their steak cooked to more than medium, they'll have to cook it themselves, as I won't ruin a good steak by turning it into a dry piece of charcoal.  During the last 2 min of cook time, I put a tab of butter on top of the steak to keep the outside moist and marry the spices on the outside together.
 
I then let the steaks sit in a covered pan for a few minutes before serving to allow them to cool slightly and let the seasonings mellow together.
 
I believe a really good quality, well-prepared steak needs no steak sauce.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 16:22
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What is... steak sauce??????? precious...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 16:25
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It's that thick, brown stuff that folks who have never eaten a truly great steak slather all over the top of their charred piece of dry meat to enhance its leathery flavor.
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"give it to us raaaw and wriggllliinnngg...keep nasty steak sauce...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 17:51
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Originally posted by RifleDude RifleDude wrote:

To me, there's no cut of steak better than a good 1" - 1.5" prime or choice ribeye.  They consistently have the most marbling and, to me, the best flavor of any other cut of steak.
 
I marinate mine for 2 - 3 hours in a special marinade I won't reveal, and then rub with cracked black peppercorns, garlic, rosemary, and a few other spices.  I don't add any additional salt to the steak, as there is just the right amount of salt in the marinade, and too much salt prior to cooking will dry out the steak too much.  I then get a super hot bed of coals going on the grill.  It's important for the coals to be really hot to quickly sear the outside and seal in the juices.  I place a pile of hickory wood chips on one side of the coals to impart a wood smoke flavor to the steaks.  I DO NOT use a gas grill, as it doesn't impart the flavors that cooking over wood does!  Depending on the thickness of the steak, I grill for 5 - 8 minutes per side for medium rare; about 10 min per side for medium.  If I'm cooking for someone who likes their steak cooked to more than medium, they'll have to cook it themselves, as I won't ruin a good steak by turning it into a dry piece of charcoal.  During the last 2 min of cook time, I put a tab of butter on top of the steak to keep the outside moist and marry the spices on the outside together.
 
I then let the steaks sit in a covered pan for a few minutes before serving to allow them to cool slightly and let the seasonings mellow together.
 
I believe a really good quality, well-prepared steak needs no steak sauce.
 
 
WHAO......  whats this 'I wont reveal'??  This is about sharing with your brethren.... We need that marinade........  Your killing us with that description.  It was so eloquent we could get it published as a romance novel.........
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 18:23
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????????????? Steak + Fire  well done thank you!    Big Smile
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Originally posted by Kickboxer Kickboxer wrote:

I have a friend who is a butcher... he makes his own steak rubs and sausage spices.  His rub on ribeyes, t-bones or porter house.  I don't really like New York strips, but will eat them if there is nothing else.  I don't like the consistency of the strips.  Cooked about 4 minutes on each side on a grill or about 15 minutes if smoked. 
 
Know what ya mean Dan, its hard to find a good strip test.  Often grissley., fatty and tuff.
But ocne in a while a good one will come along and be quite delious!
 
Ribeyes Rule!  Porterhouse, T-Bone in order,  More on the rubs please!  I rarely used more than Lawry Garlic Salt. Fresh ground Salt &Pepper and Worstershire Sauce.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 18:27
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My favorite is nothing fancy. A filet mignon seasoned with salt and pepper and garlic powder. Bar-b-q it how you like your steak (stay below medium as steak tends to get dry past this). a good steak doesn't need much seasoning in my mind, a good steak will always speak for itself.

Edited by Monster - May/13/2009 at 18:27
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A nice ribeye cooked on a hot grill to sear both sides.  Cook to medium.  Little salt and eat.  If I catch you with steak sauce at my house you will get slapped.  Since I used to work for a cattle man, I get to drive through the lot and pick the one I want to be sent to the butcher.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 18:34
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Originally posted by RifleDude RifleDude wrote:

To me, there's no cut of steak better than a good 1" - 1.5" prime or choice ribeye.  They consistently have the most marbling and, to me, the best flavor of any other cut of steak.
 
I marinate mine for 2 - 3 hours in a special marinade I won't reveal, and then rub with cracked black peppercorns, garlic, rosemary, and a few other spices.  I don't add any additional salt to the steak, as there is just the right amount of salt in the marinade, and too much salt prior to cooking will dry out the steak too much.  I then get a super hot bed of coals going on the grill.  It's important for the coals to be really hot to quickly sear the outside and seal in the juices.  I place a pile of hickory wood chips on one side of the coals to impart a wood smoke flavor to the steaks.  I DO NOT use a gas grill, as it doesn't impart the flavors that cooking over wood does!  Depending on the thickness of the steak, I grill for 5 - 8 minutes per side for medium rare; about 10 min per side for medium.  If I'm cooking for someone who likes their steak cooked to more than medium, they'll have to cook it themselves, as I won't ruin a good steak by turning it into a dry piece of charcoal.  During the last 2 min of cook time, I put a tab of butter on top of the steak to keep the outside moist and marry the spices on the outside together.
 
I then let the steaks sit in a covered pan for a few minutes before serving to allow them to cool slightly and let the seasonings mellow together.
 
I believe a really good quality, well-prepared steak needs no steak sauce.
Do you need to take a nap before you eat??? Really, extra effort makes it all the better!  I soak about 1/2 my hickory chips for 10 min in water
 
Nicely detailed sir!  I will follow it exactly, Rosemary and all! Smile
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QUOTE=[Kickboxer]
What is... steak sauce??????? precious...
[/QUOTE]
 
UH... Dan.... Just what kind of Testing DID you do at work today???
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 18:46
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Originally posted by scooter65 scooter65 wrote:

Originally posted by RifleDude RifleDude wrote:

 
 
WHAO......  whats this 'I wont reveal'??  This is about sharing with your brethren.... We need that marinade........  Your killing us with that description.  It was so eloquent we could get it published as a romance novel.........
 
 
You Get the Rope, I'll Get the board and water!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 19:24
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Originally posted by SD Dog SD Dog wrote:

A nice ribeye cooked on a hot grill to sear both sides.  Cook to medium.  Little salt and eat.  If I catch you with steak sauce at my house you will get slapped.  Since I used to work for a cattle man, I get to drive through the lot and pick the one I want to be sent to the butcher.
If you get to pick and know what your doing it makes a world of difference in quality and TASTE.
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Brickets with a few hickory chips thrown on.  Medium rare to medium.  I really like ribeyes.  Also like a nice thick chunk of top round roast and cook it like a streak (sometimes called a london broil).  Anyway, then just a little salt and pepper.

If I am going to marinade it, there is a recipe that my mom uses.  It is great for steaks, roasts, bobs.  Let is soak for a couple days, and then cook.

Also like a rub of garlic, onion, salt, and pepper.

Also after eating the beef out here on the farm, there is just no comparison.  I will buy in the store if I have to, but it is just not as good.


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Using A1 on a steak is like drinking wine coolers...IMO

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NY strip chased across the grill,i like my meat rare. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/13/2009 at 22:12
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Originally posted by budperm budperm wrote:

Originally posted by Kickboxer Kickboxer wrote:

I have a friend who is a butcher... he makes his own steak rubs and sausage spices.  His rub on ribeyes, t-bones or porter house.  I don't really like New York strips, but will eat them if there is nothing else.  I don't like the consistency of the strips.  Cooked about 4 minutes on each side on a grill or about 15 minutes if smoked. 
 
Know what ya mean Dan, its hard to find a good strip test.  Often grissley., fatty and tuff.
But ocne in a while a good one will come along and be quite delious!
 
Ribeyes Rule!  Porterhouse, T-Bone in order,  More on the rubs please!  I rarely used more than Lawry Garlic Salt. Fresh ground Salt &Pepper and Worstershire Sauce.
If you want Gene's rub, I can get you some.  Gives steak the best flavor you have ever tasted.  He could do a HUGE business of barbeque and steaks if he wanted to, but loves being a butcher.  Let me know, I need a new stock anyway, think I only have enough left for a couple of steaks or I would just send you some.  
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Originally posted by budperm budperm wrote:

Originally posted by SD Dog SD Dog wrote:

A nice ribeye cooked on a hot grill to sear both sides.  Cook to medium.  Little salt and eat.  If I catch you with steak sauce at my house you will get slapped.  Since I used to work for a cattle man, I get to drive through the lot and pick the one I want to be sent to the butcher.
If you get to pick and know what your doing it makes a world of difference in quality and TASTE.


You bet it does.  I always got the job of waiting for the truck to deliver the cattle, sometimes it was way late when the driver got lost.  Went through all the work of vaccinating, implanting, etc to make sure they hit the rate of gain goals.  Selecting "the one" was the best reward for the work, and oh baby, it tasted good.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: May/14/2009 at 05:55
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Originally posted by Kickboxer Kickboxer wrote:

Originally posted by budperm budperm wrote:

[QUOTE=Kickboxer]
If you want Gene's rub, I can get you some.  Gives steak the best flavor you have ever tasted.  He could do a HUGE business of barbeque and steaks if he wanted to, but loves being a butcher.  Let me know, I need a new stock anyway, think I only have enough left for a couple of steaks or I would just send you some.  
 
Absolutely YES Dan!  I have started to experiment with rubs.  Does Gene have more than one type? 
I'll have to hide em from my son.  The burger concocted the best BBQ Sauce I have ever tasted using Old Bay, Hunt's, Sweet baby Ray's and a couple of secrets he won't share.
 
Let me know more!
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Originally posted by SD Dog SD Dog wrote:

Originally posted by budperm budperm wrote:

Originally posted by SD Dog SD Dog wrote:

A nice ribeye cooked on a hot grill to sear both sides.  Cook to medium.  Little salt and eat.  If I catch you with steak sauce at my house you will get slapped.  Since I used to work for a cattle man, I get to drive through the lot and pick the one I want to be sent to the butcher.
If you get to pick and know what your doing it makes a world of difference in quality and TASTE.


You bet it does.  I always got the job of waiting for the truck to deliver the cattle, sometimes it was way late when the driver got lost.  Went through all the work of vaccinating, implanting, etc to make sure they hit the rate of gain goals.  Selecting "the one" was the best reward for the work, and oh baby, it tasted good.
 
You ever want to split a steer let me know!  Last time we tried that here we didn't get back the same meat we took to the butcher.  My brother-in-law raised a few black Angus with his uncle.  Feed that thing sweetfeed for last 3+ months.  He looked GOOD.  Uncle killed and dressed it himself.
Took it to a local Butcher for processing and what we got back was a mixed pile of equivalent weight meat from 5 steers.  Boy could you tell the difference when you cooked and ate a steak that came off our animal versus the mix.  We all were pretty pissed at Butcher for mixing the animals.  Last time we used him after 25years.
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