Steak Grilling Question

[rojawe]

just get the best aged steak you can and I always buy the quick sale steaks that have started to turn a little brown. Season with what rub you want ant then baste with olive oil and let her rip on a hot grill. It's funny to watch people pass up the best aged steaks for the pretty red ones. One of the best steak houses in KC says most people wouldn't buy the meat he does it starting to turn and almost moldy in color. Aged is the best steak and Kansas City knows how to make good steaks and BBQ

[1911 Junkie]

M58, who's that in the pics?

[MikeBjerum]

M58, who's that in the pics?

That is our daughter with her 2004 Minnesota State Fair Grand Champion market lamb (she also won showmanship), and with her 2005 State Fair Market barrow and her plaque and ribbon for winning showmanship.  At the office I have her picture with steer at Ak-Sar-Ben, and some others ... But I've Waaaaaaaaaaaaaaaaaaaay crossed the line of bragging  

Bottom line is Beef, Pork and Lamb ... We don't do bird in this house  

BTW, that is not me holding the plaque for the  lamb.  That is one very hot and very tired judge that just wanted to get back to his hotel room and a cold one, but had several pictures he had to appear in with kids and State Fair donors.

[fightingquaker13]

That is our daughter with her 2004 Minnesota State Fair Grand Champion market lamb (she also won showmanship), and with her 2005 State Fair Market barrow and her plaque and ribbon for winning showmanship.  At the office I have her picture with steer at Ak-Sar-Ben, and some others ... But I've Waaaaaaaaaaaaaaaaaaaay crossed the line of bragging  

Bottom line is Beef, Pork and Lamb ... We don't do bird in this house  

Very cool, and very attractive girl. You should brag. AND stock up on large and scary looking guns to clean when her dates pick her up.
FQ13

[1911 Junkie]

That is our daughter with her 2004 Minnesota State Fair Grand Champion market lamb (she also won showmanship), and with her 2005 State Fair Market barrow and her plaque and ribbon for winning showmanship.  At the office I have her picture with steer at Ak-Sar-Ben, and some others ... But I've Waaaaaaaaaaaaaaaaaaaay crossed the line of bragging 

Bottom line is Beef, Pork and Lamb ... We don't do bird in this house 

BTW, that is not me holding the plaque for the  lamb.  That is one very hot and very tired judge that just wanted to get back to his hotel room and a cold one, but had several pictures he had to appear in with kids and State Fair donors.

Very nice.

Very cool, and very attractive girl. You should brag. AND stock up on large and scary looking guns to clean when her dates pick her up.
FQ13

I think grenades have a better shock factor. 

[Sponsor]

[PegLeg45]

+100 on the aged steaks.......... I prefer rib-eyes......1 1/2" thick.

1/2 cup Worchestershire sauce
1/2 cup Soy sauce
1/2 cup water
1 tsp onion powder

Mix in a bowl, pan or zip-loc bag and soak steaks for several hours.

Remove from solution, sprinkle with your choice of steak seasoning.......I use either McCormick's Steak seasoning or sometimes used McCormick's Fajita seasoning.

As others have posted, high heat (for the fast sear, to hold flavor and juice).

I like and an open grill.......with charcoal or hardwood (I used both together).

[twyacht]

Ever since I got my new grill, everything I cook comes out PERFECT.....



It's all in the .50 caliber BTU's.....

Steaks: Montreat Steak Seasoning, Balsalmic, tiny bit of butter, pressed garlic,... get the steak to room temp. before grilling.

Steaks Version 2: Bell peppers all the colors, food processor with some garlic S+P, marinade for a little bit, grill, saute and reduce peppers to a glaze with a 1/2 a beer,....medium rare.......

Dem stakes be gud and lishus,.........

[ericire12]

Inevitable

[fullautovalmet76]

My butcher, a family owned artisal joint, does offer dry aged prime. This is the real deal, 3-5 weeks, your choice. Meat that smells like meat and needs nothing but a little bit of salt, evoo and three minutes a side on a sreaming hot grill (as many have suggested). Its like cooking deer meat as the dry aging cuts down on the fat. It beats the hell out of the wet aged stuff you get at Mortons or Ruths Chris and is your grandads steak, who ate better than we did. Problem is, it's $20 a pound for rib eyes, and
I can't afford it except for very special occasions. If you can though......... you will not ever regret dry aged prime if you don't over cook it.
FQ13

Quaker,
Have you tried Flat Iron steaks? They are an excellent value for a very good steak. In case you haven't heard of them before, here's a link to a good description- http://en.wikipedia.org/wiki/Flat_iron_steak.

I had some tonight that were aged almost a week and they turned out great! Along with a nice Bordeaux this is an inexpensive slice of heaven..... 

[tt11758]

Very cool, and very attractive girl. You should brag. AND stock up on large and scary looking guns to clean when her dates pick her up.
FQ13

Chill out, Professor Horndog.  She's got a fiance.   lol