grilling steak and burgers

[MadJack]

try this!

1. Do NOT marinade steak at all, with anything, ever. If you need to marinade a piece of meat you should have bought a better piece of meat in the first place.

2. Pour a bottle of Worchestershire sauce into a saucepan (they're all about the same, brand name doesn't matter)

3. Add 1 complete stick of real butter (no margarine)

4. Warm contents on low heat, just enough to melt the butter (do not let it boil)

5. Brush liberally on each side of the steak each time you turn it

6. :toast:

 

[Morris]

5. Brush liberally on each side of the steak each time you turn it

6. :toast:

You're only supposed to flip the steak once, :shrug:

 

[MadJack]

You're only supposed to flip the steak once, :shrug:

Twice, but what do I know? :0003

There are 18 thousand opinions on cooking steaks and I think yours might be the best, from what I have read. The old HOT cast iron skillet for searing and then sticking it in the oven until it's done to your own specs.

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

:0008

 

[MadJack]

I just read a thread with over 3000 replies and this method WINS over anything else. Maybe a tweak here and a tweak there but this method beats grilling hands down. Restaurant quality, they say.

This will be my next method for cooking steaks until I get it down pat :0008

 

[BobbyBlueChip]

I like marinade :shrug:

Especially Worchestershire :0074

 

[MadJack]

I like marinade :shrug:

Especially Worchestershire :0074

Yeah, can't wait to try the worchestershire and butter thing :0074

I put that stuff on my crabcakes too :0074

 

[Sportsaholic]

I just started doing worchestershire on my steak while they are cooking a couple weeks back(no butter). Makes a tasty gravy for diping :0008

 

[MadJack]

Twice, but what do I know? :0003

There are 18 thousand opinions on cooking steaks and I think yours might be the best, from what I have read. The old HOT cast iron skillet for searing and then sticking it in the oven until it's done to your own specs.

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

:0008

Been thinking about this method and I have my own tweak that I will be trying today.

I'm going to fire up my egg just like I usually do when preparing to cook steaks. This time, however, the cast iron skillet will be on the grill while my temperature is heading to 700 degrees.

The searing will be done in the skillet and the remainder of the cook will be completed on the egg.

I'll be using butter and worchestershire mixture as well.

Heading out to Sams after my shower for the nice and think ribeyes :toast:

 

[Nole]

Been thinking about this method and I have my own tweak that I will be trying today.

I'm going to fire up my egg just like I usually do when preparing to cook steaks. This time, however, the cast iron skillet will be on the grill while my temperature is heading to 700 degrees.

The searing will be done in the skillet and the remainder of the cook will be completed on the egg.

I'll be using butter and worchestershire mixture as well.

Heading out to Sams after my shower for the nice and think ribeyes :toast:

Update please. I think your approach is dead on!


:toast:

 

[MadJack]

Update please. I think your approach is dead on!


:toast:

I had the best steak *I* ever cooked.

The only thing I will do different next time is not use the worchestershire and butter mix. The steaks were good but I don't think they needed any help at all. I'll find out next time.

I fired my grill and put the cast iron pan on the grate and closed the lid.

When the grill hit 650 degrees I poured a little canola oil in the pan until it started to smoke. Almost immediately.

Then I dropped the steak in for 1 minute, turned for another minute and had a perfect sear. :0074

Took the steak off and did the same with the other 3 steaks. (small skillet)

Then I put all 4 on at once and cooked for about 3 more minutes for mine and my wife took over on the rest. Mine was perfect med rare with a nice crust and tender as all hell :00hour

Oh, before I put the steaks back on I threw onions and mushrooms in the iron skillet and fried those babies up. Nice!

I will perfect this and this will be the only way I cook steaks for now on.

Normally, when you try to sear your steaks on the grill, when you open the lid you lose a lot of heat. That cast iron skillet STAYS FUCKING HOT! and will give you that nice crusty outside sear you want :0074

This worked for me but always have an open ear to suggestions. :0008

 

[vanbasten]

thanks jack

thanks jack

thanks for the youtube post. haven't been on here in a while, came by for a visit this morning and saw your post.

the wife and i just had the best ribeyes I ever made. i always grill, but i went and got a 12" cast iron skillet today and did them exactly to the specs in the alton brown video. inch and a half thick, seared 40 seconds each side and went 2 and a half minutes each side in 500 degree oven, instead of 2 minutes because of the thickness. came out a perfect medium rare. only kosher salt, pepper, and canola oil. absolutely loved them.

served with rosemary red potatoes and sauteed button mushrooms - babay bellas and white buttons in a balsamic garlic sautee.

thanks again. i hope all is good with you.

 

[MadJack]

thanks for the youtube post. haven't been on here in a while, came by for a visit this morning and saw your post.

the wife and i just had the best ribeyes I ever made. i always grill, but i went and got a 12" cast iron skillet today and did them exactly to the specs in the alton brown video. inch and a half thick, seared 40 seconds each side and went 2 and a half minutes each side in 500 degree oven, instead of 2 minutes because of the thickness. came out a perfect medium rare. only kosher salt, pepper, and canola oil. absolutely loved them.

served with rosemary red potatoes and sauteed button mushrooms - babay bellas and white buttons in a balsamic garlic sautee.

thanks again. i hope all is good with you.

Me too today! Glad you enjoyed! :toast:

 

[yyz]

Why would glazing your meat in a butter sauce be any better than letting it marinate?

BTW: I would never stop anyone from cooking a steak this way, but it certainly isn't what makes it a great steak. Letting your steak "rest" is hugely important, and I think most people forget about that.

 

[Morris]

Tryed the worchestershire and butter but didn't care for it. Better with just salt and pepper.

 

[Sportsaholic]

Better with just salt and pepper.

Please review the "Bashing Announcement" at the top of the Forum :0008

 

[MadJack]

Tryed the worchestershire and butter but didn't care for it. Better with just salt and pepper.

I agree :0008

 

[grooven]

Kosher salt for this guy....And I cook all my steaks from the freezer

 

[Sportsaholic]

Kosher salt for this guy....And I cook all my steaks from the freezer

Why the freezer :shrug:

 

[MadJack]

Going with this again today. Firing the grill at 330 for a 4pm sear :toast:

 

[PocketAces]

Wow, this just sounds perfect. Here I was excited about my brats on the grill.

I figured this morning if I was going to watch futbol then I should be grilling brats.

Soccer is great but is it football season yet? I mean sheesh, it IS snowing here.