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quick question fellas . Steak.

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caneinorlando said:
Which I agree with....Pepper (especially course) can get Bitter if applied to Steak beforehand....I rub mine with a touch of Olive Oil and Salt....
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Yes sir I knew about the pepper. Ive heard that if you put to much salt before cooking it can dry out the steak thats why I was asking. I was messing around on you tube earlier today and saw the salt topic brought up about steaks and wether to salt before or after cooking. The chef I watched said he liked the steak that he seasoned after he cooked it. He took the steak and cut in half so there were no differences in meat quality. It got me thinking and here we are.
 
24/7canes said:
Ive seen professional chefs season steak and lots of other foods after cooking.
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Which I agree with....Pepper (especially course) can get Bitter if applied to Steak beforehand....I rub mine with a touch of Olive Oil and Salt....
24/7canes said:
Yes sir I knew about the pepper. Ive heard that if you put to much salt before cooking it can dry out the steak thats why I was asking. I was messing around on you tube earlier today and saw the salt topic brought up about steaks and wether to salt before or after cooking. The chef I watched said he liked the steak that he seasoned after he cooked it. He took the steak and cut in half so there were no differences in meat quality. It got me thinking and here we are.
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Salt will draw moisture out...thats why I lightly salt....If I'm making a Burger...and cook it on a Flat Top (which I prefer) the salt will form a Crust on the Burger...
 
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I’m not sure if there’s a Publix Greenwise near any of you. However, if there is, you can buy a full rack of your favorite cut and dry age it for free. They’ll trim it up and cut to your specs. I picked up a 34 day dry aged NY today. Gave me 9 steaks at an inch and a quarter for $134. I usually wait until it’s on sale. These were $8.99 a LB lmao. It’s choice beef, not prime. The one i go to was a greenwise and converted back to a regular Publix. They don’t sell prime there. However, for just weekend grilling, it’s a fun way to spend nothing for a great steak.
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24/7canes said:
Ny strip. I usually get Rib eye but dam it was expensive so just went with strip.
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To me it all depends on your grill. I use an old fashioned grill and alternate between direct heat and well off center for smoking purposes. I sear it over direct heat for about a minute on each side, then move it so it'll smoke for... however long. Usually had a few beers by that point. Marinade overnight beforehand with garlic, ginger, whatever-the-**** I think I might like the next day. If it turns out, great. If not, I blame the kids for not getting more beer from the fridge.
 
Boarcane said:
I’m not sure if there’s a Publix Greenwise near any of you. However, if there is, you can buy a full rack of your favorite cut and dry age it for free. They’ll trim it up and cut to your specs. I picked up a 34 day dry aged NY today. Gave me 9 steaks at an inch and a quarter for $134. I usually wait until it’s on sale. These were $8.99 a LB lmao. It’s choice beef, not prime. The one i go to was a greenwise and converted back to a regular Publix. They don’t sell prime there. However, for just weekend grilling, it’s a fun way to spend nothing for a great steak.
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They'll actually dry age them for me?? Thanks for posting this I can't wait to ask my Publix!
 
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Seasoning is going to depend on your Cut and cooking method. For your traditional steak and potatoes If you are going with a good cut (I’m a ribeye guy) and high heat on a cast iron or grill, skip the pepper and other foo foo seasonings. Olive oil, salt, let it get to room temp, hit it with the heat (I only flip once) pull it off and let it rest for the juices to suck back in prior to cutting. Could throw some butter on SizLing for the Ruth Chris type method if you need to add some fat and you have a leaner cut.
 
I like 1.5 to 2 inch Strips. Let them get room temp. Pile up the charcoal on one side of the Weber kettle. While the coals are getting hot season with course black pepper, garlic power and liberal sea salt. Put steaks on direct heat over coal for 2 mins per side. Move to indirect side and cook another 5-6 minutes. Take them off and slap a nice chunk of room temperature butter with a little thyme in it on top of the steaks. Tent with foil and let rest. Boom.
 
iCaneOX said:
They'll actually dry age them for me?? Thanks for posting this I can't wait to ask my Publix!
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The greenwise or old converted greenwise stores have the equipment. It’s an unbelievable underutilized resource. Every Publix “should“ do it... Talk about a way to build brand loyalty and deliver value.
 
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