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Kranky
Grandpa
Goosey
.
I like that way too.
Big Mick
"2014 - Kunce of the year"
Generally season as the pan is heating up, so just before.
I have been known to marinate stuff overnight though, but normally don't plan that far ahead.
DREADLIFT
Member
Season prior to cooking, specifically salt.
You dont want to season your marinades with salt either, draws all the moisture out of the meat.
Although for epic thick cuts of meat (500-700gram rib eye/viking cutlets) I like to salt the every loving fuck out of it a good 2 hours before cooking. Cook it on a bbq off the flame for half an hour or so depending on thickness turning regularly then charring the shit out of it. Guarentee itll be the most tastiest tender testosterone boosting thing you've eaten.
You dont want to season your marinades with salt either, draws all the moisture out of the meat.
Although for epic thick cuts of meat (500-700gram rib eye/viking cutlets) I like to salt the every loving fuck out of it a good 2 hours before cooking. Cook it on a bbq off the flame for half an hour or so depending on thickness turning regularly then charring the shit out of it. Guarentee itll be the most tastiest tender testosterone boosting thing you've eaten.
Grunta
Packing a Huge Member
I do it similar.
Season before cooking
1 minute on plate to sear
Flip, 1 minute on plate
3 minutes on each side on grill with lid closed
REST it before digging into it (although most of the time the temptation is too great to wait and I hook straight into it)
Pour green pepper sauce
Dig in
Season before cooking
1 minute on plate to sear
Flip, 1 minute on plate
3 minutes on each side on grill with lid closed
REST it before digging into it (although most of the time the temptation is too great to wait and I hook straight into it)
Pour green pepper sauce
Dig in
I use the same process, but I drop the heat after after the first couple of minutes.
Sent from my GT-I9505 using Tapatalk
these are the things i consider important:
no salt before cooking
no marinades
no oil or spray
room temperature meat (1hr out of fridge)
super hot clean BBQ (grill side not flat side)
cook leaner cuts can be a bit rarer - 2:30-3:00 a side
fattier cuts a bit longer - 3:00-3:30 a side
wrap steaks in alfoil, leave on a plate for at least 5 minutes (if you have 2 steaks wrap together but rotate so each of them gets to soak in those juices for a few minutes)
just before plating do your seasoning
fuck now im hungry
no salt before cooking
no marinades
no oil or spray
room temperature meat (1hr out of fridge)
super hot clean BBQ (grill side not flat side)
cook leaner cuts can be a bit rarer - 2:30-3:00 a side
fattier cuts a bit longer - 3:00-3:30 a side
wrap steaks in alfoil, leave on a plate for at least 5 minutes (if you have 2 steaks wrap together but rotate so each of them gets to soak in those juices for a few minutes)
just before plating do your seasoning
fuck now im hungry
This
Most important would be cooking the seak at room temp and not cold..
Salt is the ONLY true "seasoning" Salt as you wish, I always do before and after
Next most important thing for me apart from your preferred cut of steak would be cooking method.
For me, Charcoal with just a kiss of smoke, Literally 1 or 2 wood chips
I like my meat well done, Yes the meat is still fall apart soft when well done and cooked correctly.
My favorite cut would have to be a Tomahawk steak that's been cooked indirect till medium well. Then reversed seared till its nice and brown/crispy edged.
The biggest factor in a good steak, apart from sourcing good meat to begin with it AGE.
Fresh beef is rubbish so steaks. Get yourself a bar fridge and set the humidity right with a tray of salt or buy a humidifier.
Buy meat in Primal cuts only and age that bad boy for a couple months. Cut off the black shit and you will be amazed
When you pay $100+ in a top end restaurant its that's price because its been aged. You loose a bit of meat in the process but so worth it.
Salt is the ONLY true "seasoning" Salt as you wish, I always do before and after
Next most important thing for me apart from your preferred cut of steak would be cooking method.
For me, Charcoal with just a kiss of smoke, Literally 1 or 2 wood chips
I like my meat well done, Yes the meat is still fall apart soft when well done and cooked correctly.
My favorite cut would have to be a Tomahawk steak that's been cooked indirect till medium well. Then reversed seared till its nice and brown/crispy edged.
The biggest factor in a good steak, apart from sourcing good meat to begin with it AGE.
Fresh beef is rubbish so steaks. Get yourself a bar fridge and set the humidity right with a tray of salt or buy a humidifier.
Buy meat in Primal cuts only and age that bad boy for a couple months. Cut off the black shit and you will be amazed
When you pay $100+ in a top end restaurant its that's price because its been aged. You loose a bit of meat in the process but so worth it.
Goosey
.
I had a beautiful rib eye at the local pub the other week, with red wine jus veg and chips.
Didn't hang around long, it's amazing how many seniors go out for Dins.
Grunta
Packing a Huge Member
Always looking for a better steak, is it Ok to ask which pub? Notice you also in Melb.
Goosey
.
The Mitcham, it's a bit hit and miss, but the one i had last week was perfect.
The coach and horses in ringwood is OK but I don't like going there as it's funding the Collingwood footy club lol.