|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#41
|
|||
|
|||
|
#42
|
||||
|
||||
I'm q'in it up today. Gonna try your smoked salt idea
|
#43
|
||||
|
||||
if you put anything other than crushed black pepper and sea salt you are ruining it!
|
#44
|
||||
|
||||
Quote:
X2. Pittsburgh med rate |
#45
|
||||
|
||||
Quote:
Kosher salt instead of sea salt |
#46
|
||||
|
||||
I like to put small amounts of butter on top of mine while on the grill, not too healthy but keeps it juicy and tender. I've tried the alton brown method but still prefer a hot charcoal fire. No marinade here but I have stumbled across a jewel called Chupacabra Seasoning and my wife will no longer touch a steak if I didn't cook it.
|
#47
|
|||
|
|||
[SIZE=1]2 tablespoons olive oil
1 tablespoon soy sauce 2 teaspoons Montreal Steak Seasoning 1 teaspoon Espresso Powder(any finely ground coffee will work) Mix all ingredients well and rub on both sides of one steak and let sit for at least one hour. More time is better.[/SIZE] |
#48
|
||||
|
||||
I don't know if anyone addressed this option, if so disregard.
1. Buy a Big Green Egg 2. Fire it up to 600 or more degrees, you could go 800 if you want 3. Ribeye 3/4", with your favoritge rub, 2 minutes on each side 4. close vents and bake until desired doneness (wireless thermometer) 5. 145 degrees for medium rare 6. remove and tent with foil for 5 minutes 7. enjoy (Ruth's Chris can't do better) disclaimer ... garbage in, garbage out...so get good meat |
#49
|
||||
|
||||
I like to dust steaks with salt and leave on the counter to come to room temp. After an hour+, rub steaks with EVOO and season with Weber's Chicago steak seasoning (grinder version).
|
#50
|
||||
|
||||
Steak
I just use Montreal Staek Seasoning on both sides, rub it in. Hot BBQ Charcoal/Mesquite, get a good sear on the meat, don't cook over medium. Never fails me...
|
Bookmarks |
|
|