OT: Steaks, grilled or fried?

[dukebluesTX]

Today I was thinking, and I realized the best steaks I have ever had, had been fried on a flat top grill. The crust you get from frying a steak imparts a flavor that cannot be beat, IMO. Especially if its from an older restaurant where the flat top has been seasoned for a few decades. What do you guys think?

 

[DukeDenver]

Experts will tell you that the best steak is dry aged beef cooked in a cast iron skillet. The problems with that is it’s hard to find dry aged beef, it would be expensive anyway and I feel much manlier behind the grill.

 

[Willcampbell]

Grilled, on my back deck, and bloody rare. Cowboy rib-eye, please.
OFC

 

[Showenuff]

What DukeDenver said.

 

[Showenuff]

Here are some 1.5 inch thickers I grilled up for the boys on hold'em night the other night .

 

[Showenuff]

I had to use the grill the guy at the club had and it was a piece, but they turned out pretty good anyway. We grilled 14 1.5 inch ribeyes, had twice baked baked potatoes and salad before 9 hours of Texas Hold'em. Good stuff.

 

[hpnole]

venison backstrap, seasoned, wrapped in bacon and cooked on the grill.

 

[Willcampbell]

Here are some 1.5 inch thickers I grilled up for the boys on hold'em night the other night .

When is the next game?
OFC

 

[Showenuff]

Every Monday night Will, C'mon down !

 

[dukebluesTX]

What I've started doing is putting a cast iron skillet on the grill and getting it real hot with the lid down. I also toss the ribeyes in the freezer for an hour or so before I grill them. Put some butter on the skillet and fry the ribeyes, flipping every minute or so (increased flipping means more crust per what I read). Steaks turn out nice and crusty.

 

[timo0402]

What I've started doing is putting a cast iron skillet on the grill and getting it real hot with the lid down. I also toss the ribeyes in the freezer for an hour or so before I grill them. Put some butter on the skillet and fry the ribeyes, flipping every minute or so (increased flipping means more crust per what I read). Steaks turn out nice and crusty.

Legit never heard of this method haha

 

[timo0402]

Here are some 1.5 inch thickers I grilled up for the boys on hold'em night the other night .

@dukehokie our invite must not have made it to nova

 

[IPSYCHOSIS]

You cook steaks for your buddies ! I need new buddies ! Lol $

 

[crazyduke3]

Grilled, if your a man that is.

 

[dukehokie]

@dukehokie our invite must not have made it to nova

Maybe @Showenuff is send our steaks in the mail.

 

[Canadian Dukie]

3 inch thick beef tenderloin on the grill

 

[BluePhil]

Rub with salt and pepper and walk them by the fire slowly!

Grilled that is. Really hot grill and flip them only once.

In bad weather I take my Iron frying pan and put it in the oven at 500 degrees. Take it out and cook the steak on one side on a stove eye, flip the steak over and pop the whole thing back in the oven for just a few minutes.

Mix up some Gorgonzola butter and voila perfect steak!

Steaks must be room temp before you cook, loosens the meat fibers and cooks better.

 

[sgrooms]

What I've started doing is putting a cast iron skillet on the grill and getting it real hot with the lid down. I also toss the ribeyes in the freezer for an hour or so before I grill them. Put some butter on the skillet and fry the ribeyes, flipping every minute or so (increased flipping means more crust per what I read). Steaks turn out nice and crusty.

The cast iron works great. Can't say I've heard of the freezer idea. Are you doing it to not burn them in the cast iron?

I agree with the room temperature approach. Use the cast iron for the searing and to get your crust, but grill the steak to cook it. Turns out great.

I'm surprised no one has mentioned broiling them.

 

[PatrickYates]

Sous-vide.

 

[skysdad]

I like mine medium, most of the time from Longhorn Steak House with a nice salad , baked potato and their awesome bread because for some reason just can't cook a good steak. OFC

 

[dukebluesTX]

The cast iron works great. Can't say I've heard of the freezer idea. Are you doing it to not burn them in the cast iron?

I agree with the room temperature approach. Use the cast iron for the searing and to get your crust, but grill the steak to cook it. Turns out great.

I'm surprised no one has mentioned broiling them.

I had read about the freezer idea from a "steak expert" online. The idea being, if you want a crust on the outside of the steak, it can, at times, be difficult to achieve due to the fact that most of us do not have grills that get as hot as a professional restaurants. So to cheat, you cool the steak in the freezer so the internal temp stays cooler why you sear the outside. It works. But the key is actually the flipping. By flipping more often (as opposed to the age old belief that less is better) you actually increase the crust. Another important aspect is to dab the steak with a paper towel. You don't want meat moisture "steaming" the steak while you are cooking it.

If any of you guys ever make it to Topeka Kansas, the North Star Steakhouse has the best steaks on earth. Hard to replicate a 60 year old seasoned flat iron grill. Just sayin'. But I will keep trying

 

[2004Audi]

Sous-vide.

yes, we have a winner. put them on the cast iron skillet a few mins each side for a char