Watcha cookin'?

lamb chops.jpg

Lamb rib chops, roasted Brussels, finger potatoes, delicata squash with an heirloom tomato/white nectarine with mint salad
 
Steaks. A near-perfect exquisite piece of culinary art with much time, seasoned to perfection, timer watched like a hawk for meticulous flip times.....on a cheap-ass paper plate.

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WJCO said:
Steaks. A near-perfect exquisite piece of culinary art with much time, seasoned to perfection, timer watched like a hawk for meticulous flip times.....on a cheap-ass paper plate.

View attachment 303294
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TrailHunter said:
That is Perfectly cooked. [emoji1360]
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What is the timing for a steak? I have to say that I've never timed cooking a steak. I normally just cook by feel. Also what is the perfect seasoning?

Paper plates or fine china, good steak is good steak.
 
MTG said:
What is the timing for a steak? I have to say that I've never timed cooking a steak. I normally just cook by feel. Also what is the perfect seasoning?

Paper plates or fine china, good steak is good steak.
Click to expand...

I’ve never really timed it either.. lol.. few minutes each side and red center is how I like it... I season 3 ways while cooking:
1. Salt n Pepper
2. Butter, Salt n pepper
3. Worcestershire sauce, pepper.

#3 with mushrooms is my favorite.

Now I’m hungry.
 
TrailHunter said:
That is Perfectly cooked. [emoji1360]
Click to expand...

MTG said:
What is the timing for a steak? I have to say that I've never timed cooking a steak. I normally just cook by feel. Also what is the perfect seasoning?

Paper plates or fine china, good steak is good steak.
Click to expand...

TrailHunter said:
I’ve never really timed it either.. lol.. few minutes each side and red center is how I like it... I season 3 ways while cooking:
1. Salt n Pepper
2. Butter, Salt n pepper
3. Worcestershire sauce, pepper.

#3 with mushrooms is my favorite.

Now I’m hungry.
Click to expand...

I've done the timed method about ten times or so now and it comes out consistent each time so I'm sticking with it. Grill at 300-325 for 3 minutes per side. That's it.

For seasoning I make a rub: 2 or so teaspoons of sea salt, 2 or so teaspoons of black pepper, one teaspoon of garlic powder, one teaspoon or less of thyme.

When put on the grill, I glob a tablespoon or so of butter on the steak and leave it on there while steak cooks. I add the same amount again to the other side after flipping it.

Then once on a plate, I add a little bit of Worcester sauce.
 
WJCO said:
I've done the timed method about ten times or so now and it comes out consistent each time so I'm sticking with it. Grill at 300-325 for 3 minutes per side. That's it.

For seasoning I make a rub: 2 or so teaspoons of sea salt, 2 or so teaspoons of black pepper, one teaspoon of garlic powder, one teaspoon or less of thyme.

When put on the grill, I glob a tablespoon or so of butter on the steak and leave it on there while steak cooks. I add the same amount again to the other side after flipping it.

Then once on a plate, I add a little bit of Worcester sauce.
Click to expand...

The best advice I ever got when it comes to grilling steaks is the following:

1. Season both sides of the meat

2. Pack the fat layer with coarse salt = crispy deliciousness

3. Heat, heat and more heat; hot as the grill will get. Adjust times accordingly

4. Add toppings during rest period to prevent grill flare ups

My unsolicited advice to anyone who cares.
 
WJCO said:
I've done the timed method about ten times or so now and it comes out consistent each time so I'm sticking with it. Grill at 300-325 for 3 minutes per side. That's it.

For seasoning I make a rub: 2 or so teaspoons of sea salt, 2 or so teaspoons of black pepper, one teaspoon of garlic powder, one teaspoon or less of thyme.

When put on the grill, I glob a tablespoon or so of butter on the steak and leave it on there while steak cooks. I add the same amount again to the other side after flipping it.

Then once on a plate, I add a little bit of Worcester sauce.
Click to expand...

Simple. I do the same thing only cook it in butter about two table spoons for a 1.1/4 thick ribeye


Sent from my iPad using WAYALIFE mobile app
 
sipafz said:
The best advice I ever got when it comes to grilling steaks is the following:

1. Season both sides of the meat

2. Pack the fat layer with coarse salt = crispy deliciousness

3. Heat, heat and more heat; hot as the grill will get. Adjust times accordingly

4. Add toppings during rest period to prevent grill flare ups

My unsolicited advice to anyone who cares.
Click to expand...

1. Wood fire or hardwood lump charcoal...seriously hot

2. Steak at room temp for an hour...season with coarse sea salt (Hawaiian salt) & fresh coarsley ground pepper

3. Oil grate with peanut or grape seed oil-soaked paper towel with tongs

4. Sear steak to desired doneness (which means rare) and only turn once

5. Let steak rest 10 minutes before carving
 
Brute said:
1. Wood fire or hardwood lump charcoal...seriously hot

2. Steak at room temp for an hour...season with coarse sea salt (Hawaiian salt) & fresh coarsley ground pepper

3. Oil grate with peanut or grape seed oil-soaked paper towel with tongs

4. Sear steak to desired doneness (which means rare) and only turn once

5. Let steak rest 10 minutes before carving
Click to expand...

I do miss the Weber Charcoal Grill. It’s all gas nowadays, although I do like to throw a cedar, maple or apple plank on the flavor bars for a touch of smoke. Totally agree with grilling room temp meat and make sure it’s dry, not just juicy out of the package. I will have to try oiling the grates. I have not been doing that. #4&5, yes & yes!
 
chili.jpg

Starting a batch of chili with all the usual suspects...including pancetta, Spanish chorizo, boneless chuck, and a fire roasted poblano...
 

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