What's new
By:

Favorite Cut of Meat

  • Thread starter Thread starter Deleted member 365
  • Start date Start date
So good.
Turned out perfect.

Did 7 minutes on each side and took the temperature and it was right at 145. Pulled em off and dug in

Sent from my CPH2451 using Tapatalk
 
And...... They're gone.
Took 4 minutes to eat it all lol

Sent from my CPH2451 using Tapatalk
 
Had some asparagus with the steaks
Beer for me and vizzy for the wife.
Sent from my CPH2451 using Tapatalk
 
fishonjazz said:
So good.
Turned out perfect.

Did 7 minutes on each side and took the temperature and it was right at 145. Pulled em off and dug in

Sent from my CPH2451 using Tapatalk
Click to expand...
Overcooked! So sad! Glad you liked it though, enjoy!
 
Good answers

What do you use to season your steaks with?

Usually I’ll go with olive oil, Montreal steak seasoning, and some kosher salt

OR

Kosher salt and maybe some black pepper. Picanha is good enough with just kosher salt.
 
The Thriller said:
Good answers

What do you use to season your steaks with?

Usually I’ll go with olive oil, Montreal steak seasoning, and some kosher salt

OR

Kosher salt and maybe some black pepper. Picanha is good enough with just kosher salt.
Click to expand...

Depends mostly just salt and pepper served with garlic butter but sometimes i add fresh garlic. Other times I might marinate overnight in chimichurri or a coffee rub. Really just depends on what I'm doing, the butcher down the road does lamb and chicken pre-marinated Greek style which is awesome but you have to cook it either that day or the next or it will turn cause of the acidity of the marinate. Really just depends on what I'm serving with and how I'm cooking too.

On the BBQ I generally do the Greek stuff from the butcher, I might serve with a garden salad and BBQ'd eggplant or i'll do seafood which will generally have a lemon chilli marinate, drowned muscles with garlic and fresh chilli on the stove served with prawns or crabs done on the barbie. I do a lot of brisket, lamb shoulder and pork belly in the oven as a roast, all bar the pork belly will have some kind of rub depending on what veggies I'm serving with. Steaks I'll either do on the BBQ or pan fry in lard, if I'm pan frying its normally just for me so its simple with just some salt and pepper. If I'm using the BBQ I might use a marinate and its usually the larger cuts like rib eye or T-bone.

I almost always use a marinate if I'm cooking game like kangaroo (red wine, garlic and rosemary) or venison.
 
The Thriller said:
Good answers

What do you use to season your steaks with?

Usually I’ll go with olive oil, Montreal steak seasoning, and some kosher salt

OR

Kosher salt and maybe some black pepper. Picanha is good enough with just kosher salt.
Click to expand...
I just do about the same as you

Sent from my CPH2451 using Tapatalk
 
You must log in or register to reply here.

Share this page
Back
Top