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post #1 of 37 (permalink) Old 09-17-2005, 07:32 PM Thread Starter
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Steak......do your best!

thought this would be interesting....

let's hear your "famous recipe" for cooking steak ~

i prefer ribeyes from costco....can't beat them for good cuts!

i marinade for 3 hours prior to cooking. steaks must be fully thawed prior to marinading. i also cover them thorougly with tenderizer.

my marinade is:

2/3 cup red wine vinegar (Regina)
2/3 cup Lee & Perrins Worcestershire
1/8 cup olive oil
1/2 tsp soy
1/4 tsp lemon juice

after putting the steaks in marinade, sprinkle on mccormick montreal steak pepper and lemon pepper. cover dish with saran wrap and put in the refrigerator. after about 2 hours, turn over and sprinkle toppings again.

i used to sear them in an iron skillet before i put them on the grill, but i found that it dries the steak out a bit. just can't get the grill hot enough on a regular stove.

cook over charcoal ONLY, with soaked hickory chips. time varies. i like mine medium~rare, wife likes well~burnt.

most times, the flavor of the steak is so good, you don't even need A1!


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post #2 of 37 (permalink) Old 09-17-2005, 07:36 PM
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Get in the Truck.......Go to Long horn..... :




post #3 of 37 (permalink) Old 09-17-2005, 07:40 PM Thread Starter
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Quote:
Originally Posted by Wheatman
Get in the Truck.......Go to Long horn..... :




:jacked

that didn't take long.....


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post #4 of 37 (permalink) Old 09-17-2005, 07:42 PM
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How is it :jacked ? Thats how i cook my Steaks....
post #5 of 37 (permalink) Old 09-17-2005, 07:42 PM Thread Starter
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Quote:
Originally Posted by Wheatman
How is it :jacked ? Thats how i cook my Steaks....
oh....is it one of those places that you cook your own? never heard of the place, so.....


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post #6 of 37 (permalink) Old 09-17-2005, 07:47 PM
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Sorry ill quit.....


post #7 of 37 (permalink) Old 09-17-2005, 07:54 PM
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I just cooked up coastco ribeye. Here's what I do..toss some extra virgin olive oil on both sides. Cook on my gas barbie until done med. rare.

When I lived in the city I would go eat at Outback steakhouse..ribeye of course


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post #8 of 37 (permalink) Old 09-17-2005, 07:54 PM
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You'll have to ask my wife... lol



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post #9 of 37 (permalink) Old 09-17-2005, 08:12 PM
 
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Little bit of soy.. Little bit of Worcestershire.. Rub in Montreal Steak seasoning.

All bought from Costco. My Father in law works over there so we get bulk meat and then he knows someone in the Butcher shop to chop em for us.
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post #10 of 37 (permalink) Old 09-17-2005, 08:49 PM
The answer? Simple: 42
 
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My steaks are very simple...


I cross slice the top and bottom of the steak, about 1/8" deep. Afterwards, I put worchester sauce on followed by a mixture of spices and salts:

Lowry's
Mrs. Dash Lemon & Pepper
Mrs. Dash Original blend
Garlic salt
Cajun pepper
Celery seeds

Let sit for 30 minutes to 2 hours, then grill. I have a Weber charcoal grill. Never did like gas grills.
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post #11 of 37 (permalink) Old 09-17-2005, 09:01 PM Thread Starter
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Quote:
Originally Posted by Wheatman
Sorry ill quit.....


damn wheat...that was easy. :


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post #12 of 37 (permalink) Old 09-18-2005, 12:14 AM
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lol.. mustard & italian dressing or w sauce and tenderizer.. overnight. :
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post #13 of 37 (permalink) Old 09-18-2005, 09:16 AM
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I'll list the vital ingredients here:
Onions
Gaaaahlic
Olive Oil
Vinegar
Soy Sauce
Worchesterchire
fresh Lime
Adobo
Salt
Pepper



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post #14 of 37 (permalink) Old 09-18-2005, 09:39 AM
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i require a steak, george forman, and pepper. that's it


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post #15 of 37 (permalink) Old 09-18-2005, 09:46 AM
 
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Quote:
Originally Posted by fjorn
My steaks are very simple...


I cross slice the top and bottom of the steak, about 1/8" deep...
Never cut/slice a steak open like that... cause all the juice will flow out when you cook it...



:corn
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post #16 of 37 (permalink) Old 09-18-2005, 09:52 AM Thread Starter
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that's always been the big thing for me.....how to keep the juices in.

i didn't used to poke the steaks with a fork...i used to (believe it or not) inject the steaks with marinade. that way, the marinade could get inside without having to soak. i also used to sear them, but like i said, you need a REALLY hot grill surface to sear. mine just kinda dried 'em out. in the end, it was a bunch of work without real results.

i found the steaks to have the most flavor....and still be juicy....just poked with a fork and placed in marinade for 2+ hours. there's also people that disagree with the fork, but it works pretty good for me.


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post #17 of 37 (permalink) Old 09-18-2005, 10:40 AM
 
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I dont tell :offsett
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post #18 of 37 (permalink) Old 09-18-2005, 10:42 AM
 
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Quote:
Originally Posted by valerossi
Quote:
Originally Posted by fjorn
My steaks are very simple...


I cross slice the top and bottom of the steak, about 1/8" deep...
Never cut/slice a steak open like that... cause all the juice will flow out when you cook it...



:corn
:imwst

That's what the wife told me too and she religously watches Martha Stewart. : Don't use a fork to poke em either.
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post #19 of 37 (permalink) Old 09-18-2005, 10:54 AM Thread Starter
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Quote:
Originally Posted by Steve04R1
I dont tell :offsett
just cause your mom still cooks for you..... :


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post #20 of 37 (permalink) Old 09-18-2005, 11:03 AM
 
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ohhhhhhhhhhh

I wish she did.. .Asshole
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