Steak grillin tips

#51
#51
volsforever27 said:
I'm just trying to get that same taste that my fav steakhouse over here gets it. I can tell it's a seasoning almost like a powder (ok not powder but you get the idea), but not really sure what kind it is.
Nothing in a store has really impressed me, other than Dale's.
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what steakhouse?
 
#52
#52
doozer said:
hard to go wrong with a cajun or blackening seasoning on fish, especially salmon.

i find that if you can't buy from a place that flies in fresh seafood daily (in Knoxville that Place is the Shrimp Dock) that Kroger is hard to beat for their meats and seafood.
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also, try a peppercorn.
 
#53
#53
doozer said:
also, try a peppercorn.
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have tried peppercorn, but not in quite some time... should probably go back to that. Never liked blackened seasoning, but cajun is a real possibility.

I think ultimately Va Beach just spoiled me because I frequented fresh seafood restaurants on an almost weekly basis. I think the only chain restaurant i ever went to up there was applebee's once for happy hour with friends (didn't eat) and regularly frequented all you can eat wings at Hooters. Laugh if you want, but I love their wings. I miss crabcakes like you wouldn't believe.
 
#54
#54
i make it a point to eat myself stupid on seafood as much as possible when visiting the beach. the all you can eat seafood buffets lose money on me.
 
#55
#55
doozer said:
i make it a point to eat myself stupid on seafood as much as possible when visiting the beach. the all you can eat seafood buffets lose money on me.
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all you can eat buffets are nice, but individually cooked meals just taste so much better I don't mind paying more and eating less.
 
#56
#56
volfanbill said:
I've never waited either. Even reached a point nowadays where i eat my salad while i let it cook. I think it's at it's juiciest and most correctly cooked right off the grill.

Obviously a steakhouse is different from a fish house but do you (or anyone else) have any ideas for grilling fish? I typically just use lemon pepper on salmon, but salmon is getting so expensive and "fresh" talapia and other white fishes aren't so fresh once they reach E. Tenn and therefore don't have as much flavor as I'd like.
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Just go catch some crappie or sauger, fillet them and bam you have something better than talapia.

If you'd like and if you're coming to the O&W game, I can try and give you some fresh fillets.

Lay out some aluminum foil on the grill. Salt, pepper and lemon juice on those puppies. Cook until they're done. Best fish you'll ever eat.
 
#57
#57
justingroves said:
Just go catch some crappie or sauger, fillet them and bam you have something better than talapia.

If you'd like and if you're coming to the O&W game, I can try and give you some fresh fillets.

Lay out some aluminum foil on the grill. Salt, pepper and lemon juice on those puppies. Cook until they're done. Best fish you'll ever eat.
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I grew out of fishing years ago and have never gotten back into it. My uncle still goes occasionally and we feast on what he brings home. My plans are to make the O&W game so I might have to take you up on that offer.
 
#58
#58
volfanbill said:
I grew out of fishing years ago and have never gotten back into it. My uncle still goes occasionally and we feast on what he brings home. My plans are to make the O&W game so I might have to take you up on that offer.
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Just let me know. I'll be going crappie fishing in the next week or so.
 
#59
#59
emainvol said:
I am with therealut on the sea salt, I like to throw in some freshly ground black peppercorn as well though. My advice, find a dedicated butcher shop, get a porterhouse cut an inch thick, coat both sides liberally with sea salt and peppercorn, cook rare.
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You are a conservative at heart!
 
#62
#62
This is an excellent recipe for cooking steaks. I have had it and it is to die for.

Barbecued Cowboy Steaks
Bon Appétit | July 2003
Robb Walsh
108266.jpg

recipe photo reviews (79) my notes Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

Servings: Makes 4 to 8 servings.

subscribe to Bon Appétit
Ingredients1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes
 
#63
#63
I have been using this method as described by an executive chef from Michael Jordan's Steak House in NYC. Basically, you coat them in a butter-oil mixture, and rub in a lot of salt and fresh pepper. Salt almost makes a crust, and they don't taste as salty as you might think when they come off.

The article linked above also has some recipes for a chili rub and an herb rub if you want more seasonings. I haven't tried them but salt and pepper on a good steak is usually enough for me.
 
#64
#64
doozer said:
i also recommend brushing both sides of the steak with vegetable/olive oil before applying your seasoning of choice.
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Doesn't that turn the dry rub into a liquid marinade?:p...to each his own, personally a good cut of meat IMO only needs a touch of sea salt and the smoke of the charcoal (gas sux). I did recently try A1's Chicogo Style Marinade on a lower quality ribeye (black pepercorn and dried red bell pepper are the main ingredients) that turned out well.
 
#65
#65
Post script: this marinade is very thick , more like a paste than a liquid like Dale's
 
#66
#66
volmanjr said:
Doesn't that turn the dry rub into a liquid marinade?:p...to each his own, personally a good cut of meat IMO only needs a touch of sea salt and the smoke of the charcoal (gas sux). I did recently try A1's Chicogo Style Marinade on a lower quality ribeye (black pepercorn and dried red bell pepper are the main ingredients) that turned out well.
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I'm with you, if the meat is a good cut you don't want to hide it's natural flavor. I like Chef Paul Prudhommes Magic Salt applied sparingly. The only time I ever marinade is when I'm grilling Terriyaki style with veggies, and then you use a cheaper cut like roundsteak or sirloin. I might try using butter as a base. As far as cooking, I've developed a timing method of 1 beer for the first side and about 3/4 of a beer for the second side.
 
#68
#68
Gave the new grill a test-run this weekend on a 2" NY Strip from Fresh Market - used the above recommendation on butter/olive oil glaze with sea salt and cracked pepper. Hickory chips smoked in foil, seared about 5 minutes, flipped, then turned it down for about 10 minutes on medium. Wow. Steakhouse quality, and one steak was plenty for my wife and I.
 
#69
#69
volmanjr said:
Doesn't that turn the dry rub into a liquid marinade?:p...to each his own, personally a good cut of meat IMO only needs a touch of sea salt and the smoke of the charcoal (gas sux). I did recently try A1's Chicogo Style Marinade on a lower quality ribeye (black pepercorn and dried red bell pepper are the main ingredients) that turned out well.
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not really.

nowhere do i state you allow your steak to sit in vegetable oil.

a bush or two to each side is more than adequate. then apply your seasoning.
 
#71
#71
doozer said:
not really.

nowhere do i state you allow your steak to sit in vegetable oil.

a bush or two to each side is more than adequate. then apply your seasoning.
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My bad, I really was going by the other poster. I'm going to give it a try today if the weather permits.
 
#72
#72
I usually only use sea salt and fresh pepper, but a friend of mine cooks ribeyes and uses a marinade of 1/2 soy sauce and 1/2 worcestershire. He stabs them with a fork and soaks them for an hour, out of the refrigerator, turning at 30 minutes. I do have to say, these are some of the best steaks I've ever had. I have cooked them like this after eating his. Don't knock it until you try it...
 
#74
#74
I smoke more than I grill now. I bought a Masterbuilt electric smoker, and it's awesome. I have a brisket smoking today. I have bought a whole ribeye and smoked it, as well as a rib roast for prime rib. Unbelievable. Smoked ribs make grilled ribs taste terrible. Low and slow. Pork butt for pulled pork, salmon, etc...I still use my grill through the week, but smoke on the weekends.
 
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