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quick question fellas . Steak.
- Thread starter 24/7canes
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Colombie
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Except for those Left Wing Vegan ********.Four pages without politics. Lmao
Steak is the one thing everyone agrees on
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Man y’all leave my boy Brock and his well done steaks alone
That's always predicated by the quality of the cut and the marbling in the meat. If your steaks check both those boxes, then salt, pepper, and brown butter if your cast iron prepping. Let the meat speak for itself.
Easy now, that would probably kill him.
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Pit Boss will be at the house by Wednesday. Love the way it cooks.
I broil steaks all the time so easy and comes out great every time.
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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.
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Much like Ben Shapiro, moisture is the issue for me. On Sunday’s I am either roasting a chicken or a steak. That’s basically the one day a week where we are able to really cook. I like supporting the local butchers.
Night before I cook a steak, I put some salt on it to draw out as much of the liquid at the surface level as I can. I’m able to sear-roast using a cast iron skillet and gas burner & oven. I get a fat steak and I want it as dry as possible for that initial sear.
I score it and try to leave it in the fridge overnight on a cookie rack, sitting on top of a neoprene cutting board; this way the the drippings have somewhere to collect that’s easy to clean. The air gets to the steak. Periodically, I wipe off any of the liquid that pools at the surface. By the time it’s out of the fridge - it is bone dry.
The sacrifice I make is getting it to room temp. I think it will condensate if I leave it out too long. Additionally, it’s easy to over salt depending on if/how you season it.
I put a dry rub on about 15 minutes prior to cooking. It takes me about 25 minutes to get my entire meal prep done. I set the oven to 500 and put canola in the cast iron skillet and sit it on a burner at medium high. Once the canola oil is ready, I cook strips and t bone at 2:30 on the top and bottom. For ribeyes, it’s ~2 minutes if I sear all the sides.
I drain as much of the oil in a sauce pot, I lightly coat the steaks with olive oil, I put in a pad or 2 of butter - 1 for each side - and some rosemary in the skillet. Lately, I’ve been slicing heads of garlic in half and throwing EM I’m too. Easy way to have roasted garlic to spread on whatever.
Oven for ~6 each side, I like it rare/medium rare. 500 degrees. Once done, I let it rest for 18-20 minutes before I cut it. I do something with the drippings in the skillet.
I’ve never ordered Pittsburgh style, but I’m going for something on the low- end of the spectrum. I want that sweet sweet crust on the outside - not burnt. I am aiming for the medium-rare bulls-eye. If I miss, I want to miss short and be rare than overcooked. It’s getting close to Sunday.
Night before I cook a steak, I put some salt on it to draw out as much of the liquid at the surface level as I can. I’m able to sear-roast using a cast iron skillet and gas burner & oven. I get a fat steak and I want it as dry as possible for that initial sear.
I score it and try to leave it in the fridge overnight on a cookie rack, sitting on top of a neoprene cutting board; this way the the drippings have somewhere to collect that’s easy to clean. The air gets to the steak. Periodically, I wipe off any of the liquid that pools at the surface. By the time it’s out of the fridge - it is bone dry.
The sacrifice I make is getting it to room temp. I think it will condensate if I leave it out too long. Additionally, it’s easy to over salt depending on if/how you season it.
I put a dry rub on about 15 minutes prior to cooking. It takes me about 25 minutes to get my entire meal prep done. I set the oven to 500 and put canola in the cast iron skillet and sit it on a burner at medium high. Once the canola oil is ready, I cook strips and t bone at 2:30 on the top and bottom. For ribeyes, it’s ~2 minutes if I sear all the sides.
I drain as much of the oil in a sauce pot, I lightly coat the steaks with olive oil, I put in a pad or 2 of butter - 1 for each side - and some rosemary in the skillet. Lately, I’ve been slicing heads of garlic in half and throwing EM I’m too. Easy way to have roasted garlic to spread on whatever.
Oven for ~6 each side, I like it rare/medium rare. 500 degrees. Once done, I let it rest for 18-20 minutes before I cut it. I do something with the drippings in the skillet.
I’ve never ordered Pittsburgh style, but I’m going for something on the low- end of the spectrum. I want that sweet sweet crust on the outside - not burnt. I am aiming for the medium-rare bulls-eye. If I miss, I want to miss short and be rare than overcooked. It’s getting close to Sunday.
SWFLHurricane
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Petty's wipes there *** with any competition....
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5ringshowboutu
"Wynwood **** sucking short bus faqqit"
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Pettys is the truth. Saturday mornings with my pops started at pettys sneaking a browsing beer then Lombardis for some shrimp.
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Bunker Mentality
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TheMatador
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Try doing your ketchup on it before cooking. Smear on ketchup and salt and pepper before throwing it in the microwave.
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