quick question fellas . Steak.

[Suhrthing]

Why complicate something so simple?

Only worry about the quality of the cut ... then full sear at as high temp as you can to bring the internal to around 135 and you're good to go. Absolutely no need to f' with hatch marks, reverse sears, brines, excessive seasonings. If you want to get fancy fry it with butter, garlic and rosemary... otherwise let the beef shine.

 

[FrancisSawyer]

@Dr.L.ThugU doesn't worry too much about the cook, he mostly just focuses on how much Ketchup he uses when eating his london broil.

Ketchup on London Broil? That should be a misdemeanor. At least!

 

[bbcane]

Ketchup is all you need, just ask brock

 

[24/7canes]

A bunch of us are from Orlando, the Publix HQ is down the road in Lakeland.

But I still prefer local places. I go to Petty's in Longwood any time I want high quality protein. I've frequently had them custom-grind hamburger meat for me, sometimes I get 50-50 (half-bacon) and I've also done blends that include filet and other prime cuts.

Ive heard about that place all the time.

 

[24/7canes]

Pettys is the truth. Saturday mornings with my pops started at pettys sneaking a browsing beer then Lombardis for some shrimp.

Been buying them St Argentin pink shrimp at $12.99 a lb from Lombardis. They taste really good and thats a good price for a good size shrimp.

 

[24/7canes]

close thread

Sorry but not closing thread. I have heard from a **** ton of chefs to season almost everything after you grill. Ive also seen this done while watching the BBQ Pit master show that Myron Mixon host and hes considered a god when it comes to bbq and grilling. Him and Bobby flay have got to be two of the most highly respected grillers on the planet and ive seen them both season after they take a steak off a grill.

 

[24/7canes]

Ketchup is all you need, just ask brock

This Brock character is getting roasted, non pun intended.

 

[Boarcane]

I pepper my steaks after grilling for the first time last night, because of this thread. It was still great and honestly the difference wasn’t noticeable. I’ll keep experimenting. There’s always room for improvement. The one thing I’m getting better at is, understanding the starting temperature of the meat and it’s correlation having the time to produce my preferred char and internal temperature. It’s crazy to me that everyone says “room temperature” always and that tells me they’re not into rare or rare plus steaks with a char on my grill lol. What’s room temperature anyway? Some say leave it out for two to three hours and some think that’s thirty minutes. It’s so personal. Everyone has a different grill, char preference, desired temperature and ultimately different thickness. It’s truly an art. I hope you all had a great perfect steak this weekend.

 

[Moonman]

How long before cooking do you season your steak. I know to season after as well but wondering about pre seasoning.

I usually season about 30-45 minutes prior to grilling. Most important thing is to let the meat sit until it reaches room temp.