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11:16 AM on 06/29/2010
I love grilled steaks, but my favorite:

1 2-2.5 inch bone in "Cowboy" steak or ribeye
1 Tablespoon Kosher Salt
2 Tablespoons whole black peppercorns, either crushed with the back of a large knife or in a mortar and pestle
2 clove garlic mashed and chopped
4-5 sprigs of rosemary chopped

Finely chop salt, pepper, garlic and rosemary together. Dry off beef then rub half of the salt/herb mixture into the beef.

Let rest uncovered overnight in the refrigerator, pull out about an hour before you cook.

Heat oven to 450 (convection is best but not necessary), heat a large stainless skillet on high, add 2 table spoons of olive oil and butter, swirl together in the pan and add beef sear for 2 min per side, place in oven for 10-15 min depending on thickness, flip once about half way through.

Pull out flip in pan and place a table spoon of butter on top and let it rest for 5 min. If you don't have some made (I am a geek) buy pre-made demi glace, heat with a dash of veal stock then add a slab of butter and a sprig of rosemary whisk together and serve with the beef. Be patient and enjoy!
11:32 AM on 06/29/2010
I'm coming over to your place tonight for dinner! Your recipe sounds delicious. Thank you. I'm copying it down and will be making it myself. Ummmm, I can just taste it!
12:29 PM on 06/29/2010
You just made me very hungry!!
11:06 AM on 06/29/2010
The video was very informative. And, FUN! I'm so glad I just bought two beautiful prime rib-eyes. I'm confident they will be especially good!
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cintirich
Support the Constitution, not talking points.
11:03 AM on 06/29/2010
Craig,

Thanks for the great tips! I have a question about flank steaks though if you don't mind expanding the topic.

My mother in law owns a bakery right next to a butcher shop and my wife has taken to picking up flank steaks there that come soaking in a plastic bag of marinade. She loves them but I think they taste way to salty...you can't really even taste the steak flavor.

In your opinion, what's the best way to prepare a flank steak? I've always marinated for a few hours using a mixture of a little olive oil, salt, pepper and minced garlic. I've then set the gas grill to screaming hot (475-500 degrees), put the steak on and let it sit about 3:15 - 3:30 per side, then take it off and wrap loosely in foil to let it rest for about 10 minutes.

I want to go with something like that, but I'd like your advice because I want my wife to really be able to tell the difference the next time we have steak.

Finally, skirt or flank or is there a big difference? Thanks!
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henrypapillon
Put a Psychiatrist in every NRA meeting.
11:19 AM on 06/29/2010
Try some of the meat tenderizer made from pineapple extract--or some pineapple juice. It really works on the meat and tenderizes it, as does terriyaki sauce, But don't do it for more than 4 hours or the meat gets the consistency of liver.
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MajorKong
If the pilot's good, see, I mean if he's reeeally
12:41 PM on 06/29/2010
There is a difference. Skirt is usually a thinner cut and is a little more tender than flank.

I find that flank usually needs a marinade to tenderize it.
yappnmutt
humping legs for liberty
10:58 AM on 06/29/2010
i like my steaks extremely rare or as the french call it bleu. i have only been able to get one restaurant to cook it my way so i rarely(yuk, yuk) order steaks in a restaurant.

first, season an inch and a half thick steak. salt and pepper is fine. let it sit at room temperature for a coupla hours. most store bought steaks are very wet so a lot of water drains from the meat during this time. a good aged steak is best if your local butcher has them.

next, a metal melting flame is critical. real charcoal is best but the standard brands work. before the steak is placed upon the grill soak it with vegetable oil. the steak will be engulfed in flames when placed on the grill and will burn with a high flame for a minute or two. turn it once. brush some more oil on it. when that flame dies down the steak is done. the fat is blackened and the meat is sizzling but the inside is cold.
garystartswithg
el sueno de la razon produce republicans
10:47 AM on 06/29/2010
i think any seasoning/marinade with salt would help hold in moisure -- wouldn't it?
yappnmutt
humping legs for liberty
10:59 AM on 06/29/2010
salt draws the moisture out.
03:27 PM on 06/29/2010
Then why are brined chicken breasts so tender?
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
03:58 PM on 06/29/2010
Marinades don't penetrate beef very far. Look at the picture on this page:
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html
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aligatorhardt
Cut on the bias
10:43 AM on 06/29/2010
The habit of charcoal roasting of steaks and the burnt grill marks are distasteful to me. I do not like the burned black portions of the steak. Blackened meat has also been shown to contain carcinogens. It is nearly impossible to find a steak or burger cooked on a grill or pan where burning is not present. Roasts are not cooked to the point of burning and they are more tasteful to me. I do not agree with the author's opinion.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
04:03 PM on 06/29/2010
Actually I warn against burning MEAT. Burnt meat has been implicated as a cancer risk and it tasted bad. But ribeyes have a lot of edge fat and when it starts to blacken just a little, it is a sign that it is the last possible moment to turn, and that the sear is at its best. Read what I wrote. I talked about a little black on the edge fat, not the meat.
10:29 AM on 06/29/2010
We like it rare, so there is no time for cool vs fiery cooking. Season a ribeye, let it sit at room temp for at least an hour, then grill over a very hot fire (flames are good). For a 1-inch steak, grill 3 minutes, give a quarter turn and grill same side for 2 minutes to get great grill marks, flip over and grill 1 to 2 minutes more. With a bit of flame kissing the meat, you end up with a good scorch and it will cook quickly. For a really tasty crust, use a layer of minced garlic on the top side. It won't taste garlicky, just yummy.
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exxman
Visualize Whirled Peas.
11:55 AM on 06/29/2010
At those temperatures doesn't the garlic burn? Burnt garlic is bitter. Definately not good eats.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
04:05 PM on 06/29/2010
Get thicker steaks so you can get more of the surface dark like the grill marks and still have your meat rare. You're missing a lot of flavor and texture.
10:25 AM on 06/29/2010
I don't know the answer to this question, but I do know you have set my mouth to watering. Thanks a lot, Meathead! ;)
10:00 AM on 06/29/2010
I like ribeye, but tenderloin is my favorite. I get the iron skillet very hot and toss the steak onto it. 2 minutes on each side, then 7 minutes in a 450 degree oven. Extremely good meduim rare steak. Very hot, but buttery tender. And I do let it sit out for about an hour before cooking.
09:53 AM on 06/29/2010
Craig, do you have a preferred distance you prefer to set the grill rack over your coals when cooking steaks? I feel like my built-in rack is too high so on the side of the grill I create my hot zone, I lower it so that it sits only an inch or two above the coals. This gets me into trouble sometimes if I get distracted for more than a minute or two. Anyway, I just wondered if there was any preference from the pros or if it really is a matter of taste, particular grill, etc.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
10:00 AM on 06/29/2010
Yes, I like to get the coals close, 1 to 2" from the meat. I often put bricks under the lower grate on my Weber kettle to raise them up. Heat is the secret.
10:32 PM on 06/29/2010
Craig, I saw that hint about the bricks on your website last year (after your posts here drew my attention), and it has helped my steak cooking immensely. I actually just bought some new bricks just for this, because I felt the bricks I had on hand were getting the coals too close; I just have to work on the two-zone thing in conjunction with the bricks, and my steaks will be EPIC thanks to you, dude. Many thanks.