Comments for Steak-Enthusiast.com http://www.steak-enthusiast.com The Ultimate Source For Everything Beef Mon, 08 Mar 2010 22:32:55 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Top 10 Steak Grilling Tips by Steve http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-797 Steve Mon, 08 Mar 2010 22:32:55 +0000 http://www.steak-enthusiast.com/?p=2676#comment-797 Best way to ruin a steak is cook it in the oven. Charcoal and wood fired works best. Best way to ruin a steak is cook it in the oven. Charcoal and wood fired works best.

]]> Comment on Top 10 Steak Grilling Tips by Steve http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-796 Steve Mon, 08 Mar 2010 22:31:05 +0000 http://www.steak-enthusiast.com/?p=2676#comment-796 If you stick it with a fork you let the juices out. If you stick it with a fork you let the juices out.

]]> Comment on Top 10 Steak Grilling Tips by Steve http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-795 Steve Mon, 08 Mar 2010 22:30:22 +0000 http://www.steak-enthusiast.com/?p=2676#comment-795 Now I have found how this thing works, let me get to the commits. ieSpell is a great tool. I have been cooking a porterhouse t-bone steak for my wife and I for each Saturday night for the past 20 plus years. Their are some basic rules I have learned doing this. 1. Lay the steak out and season it 30 min. before cooking. 2. I use charcoal in a small round smoker with a pan and the charcoal is 8 inches from the grill. The charcoal has to burn for 15 mins. put the lid on the cooker, let it burn for another 15 mins. The new Premium charcoal burns faster and hotter. Clean the grill and oil it, let it set another min or two. Place the steak on the grill and replace the lid. Let the 1" steak cook for 10 mins and turn over the steak and let it cook another 10 mins. Let the steak rest for 3 to 5 mins before you cut it. I eat the NY strip side and my wife eats the filet side. Enjoy If your steak is tuff, you miss treated! Now I have found how this thing works, let me get to the commits.
ieSpell is a great tool.
I have been cooking a porterhouse t-bone steak for my wife and I for each Saturday night for the past 20 plus years. Their are some basic rules I have learned doing this.
1. Lay the steak out and season it 30 min. before cooking.
2. I use charcoal in a small round smoker with a pan and the charcoal is 8 inches from the grill. The charcoal has to burn for 15 mins. put the lid on the cooker, let it burn for another 15 mins. The new Premium charcoal burns faster and hotter.
Clean the grill and oil it, let it set another min or two. Place the steak on the grill and replace the lid. Let the 1″ steak cook for 10 mins and turn over the steak and let it cook another 10 mins.
Let the steak rest for 3 to 5 mins before you cut it.
I eat the NY strip side and my wife eats the filet side.
Enjoy If your steak is tuff, you miss treated!

]]> Comment on Top 10 Steak Grilling Tips by mike vandepeer http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-791 mike vandepeer Mon, 08 Mar 2010 04:13:19 +0000 http://www.steak-enthusiast.com/?p=2676#comment-791 Turning with a fork or tongs doesn't seem to matter mutchto me. I think the bit that really matters is the "Take Em out Early" strategy. Too many people are obsessed with the idea that getting the meat a little warm before you cook the steaks will let the bugs grow. Sure it does but they only grow on the surface and we sear them off anyway. (don't leave mince out only solid cuts like steak or chops-with mince its all surface). The shock of fridgecold muscle(steak) dropped on a hot plate causes the muscle to toughen so bring em out early to lessen that shock. Turning with a fork or tongs doesn’t seem to matter mutchto me.

I think the bit that really matters is the “Take Em out Early” strategy.
Too many people are obsessed with the idea that getting the meat a little warm before you cook the steaks will let the bugs grow.
Sure it does but they only grow on the surface and we sear them off anyway. (don’t leave mince out only solid cuts like steak or chops-with mince its all surface).
The shock of fridgecold muscle(steak) dropped on a hot plate causes the muscle to toughen so bring em out early to lessen that shock.

]]> Comment on Top 10 Steak Grilling Tips by DNA http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-778 DNA Sat, 27 Feb 2010 01:38:46 +0000 http://www.steak-enthusiast.com/?p=2676#comment-778 These tips are all spot on. If you don't have a grill, try broiling in the oven using the same chart. Put the meat about 2 inches from the broiler, keep you oven door ajar so the heat stays on and TURN ON THE VENT FAN! I would broil a steak in the oven before putting on a gas grill. These tips are all spot on.
If you don’t have a grill, try broiling in the oven using the same chart.
Put the meat about 2 inches from the broiler, keep you oven door ajar so the heat stays on and TURN ON THE VENT FAN!
I would broil a steak in the oven before putting on a gas grill.

]]> Comment on Top 10 Steak Grilling Tips by Dena P http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-772 Dena P Tue, 23 Feb 2010 18:36:15 +0000 http://www.steak-enthusiast.com/?p=2676#comment-772 Hey, Garry! Prior to emptying the coals from the chimney take a cut lemon and cover the cut side with kosher or sea salt and then rub it over the grill. It will clean and help sanitize. If you do this beforehand, you won’t have to wait to clean the grill and can just let it get hot. This trick also works well for sanitizing cutting boards when you are camping. If you are using a chimney, once the coals are hot and you empty them in the grill put the lid on for a few minutes to allow the rack to heat up. Unfortunately, you are right, natural charcoal burns faster and your window for cooking is less so you don’t want to wait and lose that peak window. You can increase the amount of coals you use slightly to compensate or add a few extra coals at the bottom and pour the hot chimney coals over them It’s a trade off to avoid that lighter fluid flavor. Hope that helps! [WORDPRESS HASHCASH] The poster sent us '0 which is not a hashcash value. Hey, Garry!
Prior to emptying the coals from the chimney take a cut lemon and cover the cut side with kosher or sea salt and then rub it over the grill. It will clean and help sanitize. If you do this beforehand, you won’t have to wait to clean the grill and can just let it get hot. This trick also works well for sanitizing cutting boards when you are camping. If you are using a chimney, once the coals are hot and you empty them in the grill put the lid on for a few minutes to allow the rack to heat up. Unfortunately, you are right, natural charcoal burns faster and your window for cooking is less so you don’t want to wait and lose that peak window. You can increase the amount of coals you use slightly to compensate or add a few extra coals at the bottom and pour the hot chimney coals over them It’s a trade off to avoid that lighter fluid flavor. Hope that helps!

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

]]> Comment on Top 10 Steak Grilling Tips by Dena P http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-771 Dena P Tue, 23 Feb 2010 18:31:28 +0000 http://www.steak-enthusiast.com/?p=2676#comment-771 Hey, Garry! Prior to emptying the coals from the chimney take a cut lemon and cover the cut side with kosher or sea salt and then rub it over the grill. It will clean and help sanitize. If you do this beforehand, you won't have to wait to clean the grill and can just let it get hot. This trick also works well for sanitizing cutting boards when you are camping. If you are using a chimney, once the coals are hot and you empty them in the grill put the lid on for a few minutes to allow the rack to heat up. Unfortunately, you are right, natural charcoal burns faster and your window for cooking is less so you don't want to wait and lose that peak window. You can increase the amount of coals you use slightly to compensate or add a few extra coals at the bottom and pour the hot chimney coals over them It's a trade off to avoid that lighter fluid flavor. Hope that helps! [WORDPRESS HASHCASH] The poster sent us '0 which is not a hashcash value. Hey, Garry!
Prior to emptying the coals from the chimney take a cut lemon and cover the cut side with kosher or sea salt and then rub it over the grill. It will clean and help sanitize. If you do this beforehand, you won’t have to wait to clean the grill and can just let it get hot. This trick also works well for sanitizing cutting boards when you are camping. If you are using a chimney, once the coals are hot and you empty them in the grill put the lid on for a few minutes to allow the rack to heat up. Unfortunately, you are right, natural charcoal burns faster and your window for cooking is less so you don’t want to wait and lose that peak window. You can increase the amount of coals you use slightly to compensate or add a few extra coals at the bottom and pour the hot chimney coals over them It’s a trade off to avoid that lighter fluid flavor. Hope that helps!

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

]]> Comment on Top 10 Steak Grilling Tips by Maria http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-761 Maria Mon, 22 Feb 2010 14:56:09 +0000 http://www.steak-enthusiast.com/?p=2676#comment-761 I just found this website -my husband is gonna love it! Can't wait to try out these suggestions! <a href="http://www.tasty-italian-cooking.com" rel="nofollow">Tasty Italian Cooking</a> I just found this website -my husband is gonna love it! Can’t wait to try out these suggestions!

Tasty Italian Cooking

]]> Comment on Top 10 Steak Grilling Tips by Gough http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-759 Gough Sun, 21 Feb 2010 18:38:53 +0000 http://www.steak-enthusiast.com/?p=2676#comment-759 The only tip I take exception to is #7 "Don't touch it." My brother-in-law is a retired chef/restaurant owner and taught me how to judge the "done-ness" of a steak by touch. The more well-done the steak, the firmer. Practice by touching the steak (with a closed set of tongs) and checking the temp with an instant-read thermometer. It doesn't take long to develop this skill. This is especially handy when grilling over charcoal, as the fire by be a bit hotter or cooler from one time to the next. That makes timing the cooking aproximate at best. The only tip I take exception to is #7 “Don’t touch it.” My brother-in-law is a retired chef/restaurant owner and taught me how to judge the “done-ness” of a steak by touch. The more well-done the steak, the firmer. Practice by touching the steak (with a closed set of tongs) and checking the temp with an instant-read thermometer. It doesn’t take long to develop this skill.

This is especially handy when grilling over charcoal, as the fire by be a bit hotter or cooler from one time to the next. That makes timing the cooking aproximate at best.

]]> Comment on Top 10 Steak Grilling Tips by justin http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/comment-page-1/#comment-756 justin Sat, 20 Feb 2010 06:52:15 +0000 http://www.steak-enthusiast.com/?p=2676#comment-756 a backup to learn how done it is by how soft it is to prod. Prod your face, then compare: Cheek = rare, chin = medium, forehead = well done. a backup to learn how done it is by how soft it is to prod. Prod your face, then compare: Cheek = rare, chin = medium, forehead = well done.

]]>