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Steak Louisiana style
Blackened Redfish seasoned Steak
Grill version:
The 'recipe' is pretty simple. I generally use NY Strip, Filet Mignon or Rib Eye (usually the first two, since they're leaner), preferably about 1 1/2" thick. I heat the grill up to around 700°, pull the steaks from the fridge, coat both sides in kosher salt (moderate, but thorough) and Cajun Land Blackend Redfish Seasoning (heavy).
Then I throw it on the grill, set the timer for 2 mins, rotate, two more minutes. Time to turn (make sure bottom is mostly black), set for 1 1/2 minutes, check temperature, if not btwn 125-135°, rotate and set timer again. Allow to cook until no more than 135°. Pull from grill, allow to rest for 5 mins (on plate, tented with tin foil).
Never fails. Has a crunchy, well seasoned crust and is pink inside.
Skillet version:
Same seasoning, heat cast iron skillet on high (until surface is at least 500° +), add olive oil (enough to cover bottom...about 1/8" or less), add seasoned steak, turn once steak is black on bottom and has that 'cooking through' appearance). Once turned, cook until 135° inside, then tent and allow to rest 5 mins.
Resting allows the meat "cells' to contract and redistribute the juices throughout the meat. It makes a difference.
If you do the skillet version inside, have good ventilation and open windows. Lots of smoke.
The meat thermometer I use.
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I like a NY Strip maybe 2" thick room temperature. I use a premixed Chicago steak seasoning from a local grocer which is salt, pepper, garlic, red pepper, and some other stuff. And a little bit of sea salt. Set the Camp Chef or the oven for 300*. Cook for 20-25 minutes and then sear both sides maybe 2 minutes.
Officially, Down for the count
YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least?
MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
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All I do different is to salt and pepper both sides heavier than it seems you they ever need. Only strips or filet - ribeyes aren't for me. Then let them sit out and come to room temperature for an hour or two. This let's osmosis suck the salt into where it really needs to be.
I do use a lot of blackened redfish seasoning - but not Louisiana style and mostly on fish. I'll have to look and see what the label says. My fish guy in west Florida turned me on to it.
I can get a nice quadrillage on steaks in about 1 1/2 minutes per - so that's six minutes total and I might cut the last minute off if the meat starts to get too solid feeling. I want them rare but not cold in the center.
PHM
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Originally Posted by
vin lashon
Blackened Redfish seasoned Steak
Grill version:
The 'recipe' is pretty simple. I generally use NY Strip, Filet Mignon or Rib Eye (usually the first two, since they're leaner), preferably about 1 1/2" thick. I heat the grill up to around 700°, pull the steaks from the fridge, coat both sides in kosher salt (moderate, but thorough) and
Cajun Land Blackend Redfish Seasoning (heavy).
Then I throw it on the grill, set the timer for 2 mins, rotate, two more minutes. Time to turn (make sure bottom is mostly black), set for 1 1/2 minutes, check temperature, if not btwn 125-135°, rotate and set timer again. Allow to cook until no more than 135°. Pull from grill, allow to rest for 5 mins (on plate, tented with tin foil).
Never fails. Has a crunchy, well seasoned crust and is pink inside.
Skillet version:
Same seasoning, heat cast iron skillet on high (until surface is at least 500° +), add olive oil (enough to cover bottom...about 1/8" or less), add seasoned steak, turn once steak is black on bottom and has that 'cooking through' appearance). Once turned, cook until 135° inside, then tent and allow to rest 5 mins.
Resting allows the meat "cells' to contract and redistribute the juices throughout the meat. It makes a difference.
If you do the skillet version inside, have good ventilation and open windows. Lots of smoke.
The meat thermometer I use.
PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
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Originally Posted by
2sac
I like a NY Strip maybe 2" thick room temperature. I use a premixed Chicago steak seasoning from a local grocer which is salt, pepper, garlic, red pepper, and some other stuff. And a little bit of sea salt. Set the Camp Chef or the oven for 300*. Cook for 20-25 minutes and then sear both sides maybe 2 minutes.
I've pondered trying the slow cook/reverse sear method. I hear it's a great way to do it, but the truth is that the spontaneous, throw it on the grill and eat in 20 mins method fits my lifestyle. The Strip comes out more tender, I bet (NYS is currently my favorite cut).
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That reminds me:
One day I was out riding with a bunch of Harley guys - wannabe outlaws. <g> Sometime in the afternoon we were stopped somewhere and I noticed the time was maybe 3:30-4:00 so I said: "Damn; I guess I'm out of here - the little woman's grilling steaks for dinner." and I gulped the end of my beer and headed for the door.
"Wait a minute! What did you just say?
"I'm going - see ya."
"No; the other part."
What other part?
You know what you said - say it again.
I said I don't know - so you better just tell me what it was - cause I don't have time for a Bunch of BS.
You let your wife Touch your grille? What kind of man does that? I'd never let a woman touch My grille!
What the eff are you talking about?
You said she was grilling steaks - but it's Your grille, ain't it?
So I thought for a second and laughed and said: Yeah it's my grille. Just like it's my stove, my refrigerator, my everything. So what? I have a grille just about the same way that I have a stove - so she can take me yummy food on them. Hell; it would be a big step down in quality if I had to make all my own food - she's a friggin food Genius, so why Wouldn't I 'let her touch my grille'? I'd be a damned fool to do it myself - and I'm not. Anyway; I gotta go.
I still laugh sometimes thinking about them trying to break my balls over not handling 'My Man Grille' exclusively. <g>
PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
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Originally Posted by
vin lashon
I've pondered trying the slow cook/reverse sear method. I hear it's a great way to do it, but the truth is that the spontaneous, throw it on the grill and eat in 20 mins method fits my lifestyle. The Strip comes out more tender, I bet (NYS is currently my favorite cut).
That is the only way I can cook beef. I usually cook at 225° - 250° until done and then sear in a smoking cast iron.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
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a saved favorite of mine to enjoy during the winter...
Nothing screams summer like diving into a rack of fall-off-the-bone barbecue ribs. Here’s how to make finger-licking ribs that are perfectly tender, without using the grill.
Spareribs
Spareribs are the most common type you’ll find in your local grocery store. You’ll notice they’re much thicker and hold more meat than the other two types.
You might think spareribs are called this because they were leftover. However, the word comes to us by way of the Germans, who called them “ribbespęr,” which translates to “spit” or “spear” ribs. This refers to how the ribs were cooked on a spit or speared and held over a fire.
When translated into English, the word order was transposed and later confused with “spare,” and here we are. Yes! a little history lesson included, lol
St. Louis-Style Ribs
When the connecting cartilage is removed from spareribs, you get a beautiful slab of St. Louis-style ribs. This particular rib cut was popularized in—you guessed it—St. Louis, Missouri, an area well-known for its barbecue.
You’ll find that these are much narrower, but very flavorful, thanks to the high-fat content.
Baby Back Ribs
Baby back ribs (or back ribs) got their name from the small size of the rack. They usually cost more due to the deliciously tender meat. But don’t let that fool you—back ribs aren’t as flavorful on their own, especially when compared to spareribs.
That’s why sweet and tasty barbecue sauce accompanies them so well. You can grill, broil, or barbecue these ribs. However, nothing beats a dry rub and a few hours of low and slow before jumping in and getting your fingers dirty.
How to Slow Cook Ribs in an Oven
Slow cooking ribs is the secret to creating the juiciest, most tender meat you’ve ever tasted. You’ll love making these because they’re so simple to prep.
You’ll need the following ingredients:
1 Rack of baby back, or St. Louis-style ribs (baby back are shown in the images)
1/2 cup of your favorite dry rub, or grill seasoning
2 or 3 of your favorite barbecue sauces
Next, follow these directions:
Preheat your oven to 225 degrees Fahrenheit.
Remove the ribs from the plastic wrap, rinse them thoroughly under cold water, and then pat them dry with a few paper towels.
Place your ribs meat-side down and, with a sharp knife, locate and gently pull up the membrane. Use your fingers to pull the layer away and discard it. Don’t skip this step if you want the best results; it keeps seasoning rubs and sauces from penetrating the meat.
Season your ribs with a dry rub or grill seasoning, and be sure to cover the entire rack of ribs.
Line a large baking sheet with heavy-duty aluminum foil and place the ribs on it, meat-side down.
Cover the baking dish with a layer of heavy-duty foil, place it in the oven, and bake for three hours (be sure to set a timer).
When the timer goes off (and not a minute before), pull the full rack out of the oven, and then carefully remove the foil. Watch out for hot steam! Let the meat rest for about 10 minutes.
Carefully remove the full rack and place it on a cutting board. Drain off the liquid fat, and then put your ribs back on the original pan.
Using a brush, add your favorite barbecue sauce over the top, bottom, and sides of the pork ribs.
Bake for an additional 10 minutes. You can do this a few times, depending on how much sauce you like.
Perfectly tender ribs should leave the bones clean after each bite.
Prep Now, Grill Later
Say you want all that delicious tenderness with some real grill char and flavor? No problem!
You can follow the same steps above, but skip the barbecue sauce. From there, follow these instructions:
Once the ribs are done, remove the foil and let them rest and cool entirely.
Remove the slabs, and cover each rib with plastic wrap, and place them in the fridge.
When you’re ready, place them on the grill and baste them with your favorite barbecue sauce. (Keep in mind, that barbecue sauce with a high ratio of corn syrup will burn quickly on a grill.)
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Post Likes - 1 Likes, 0 Dislikes
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Originally Posted by
Unlimited1
a saved favorite of mine to enjoy during the winter...
Nothing screams summer like diving into a rack of fall-off-the-bone barbecue ribs. Here’s how to make finger-licking ribs that are perfectly tender, without using the grill.
Spareribs
Spareribs are the most common type you’ll find in your local grocery store. You’ll notice they’re much thicker and hold more meat than the other two types.
You might think spareribs are called this because they were leftover. However, the word comes to us by way of the Germans, who called them “ribbespęr,” which translates to “spit” or “spear” ribs. This refers to how the ribs were cooked on a spit or speared and held over a fire.
When translated into English, the word order was transposed and later confused with “spare,” and here we are. Yes! a little history lesson included, lol
St. Louis-Style Ribs
When the connecting cartilage is removed from spareribs, you get a beautiful slab of St. Louis-style ribs. This particular rib cut was popularized in—you guessed it—St. Louis, Missouri, an area well-known for its barbecue.
You’ll find that these are much narrower, but very flavorful, thanks to the high-fat content.
Baby Back Ribs
Baby back ribs (or back ribs) got their name from the small size of the rack. They usually cost more due to the deliciously tender meat. But don’t let that fool you—back ribs aren’t as flavorful on their own, especially when compared to spareribs.
That’s why sweet and tasty barbecue sauce accompanies them so well. You can grill, broil, or barbecue these ribs. However, nothing beats a dry rub and a few hours of low and slow before jumping in and getting your fingers dirty.
How to Slow Cook Ribs in an Oven
Slow cooking ribs is the secret to creating the juiciest, most tender meat you’ve ever tasted. You’ll love making these because they’re so simple to prep.
You’ll need the following ingredients:
1 Rack of baby back, or St. Louis-style ribs (baby back are shown in the images)
1/2 cup of your favorite dry rub, or grill seasoning
2 or 3 of your favorite barbecue sauces
Next, follow these directions:
Preheat your oven to 225 degrees Fahrenheit.
Remove the ribs from the plastic wrap, rinse them thoroughly under cold water, and then pat them dry with a few paper towels.
Place your ribs meat-side down and, with a sharp knife, locate and gently pull up the membrane. Use your fingers to pull the layer away and discard it. Don’t skip this step if you want the best results; it keeps seasoning rubs and sauces from penetrating the meat.
Season your ribs with a dry rub or grill seasoning, and be sure to cover the entire rack of ribs.
Line a large baking sheet with heavy-duty aluminum foil and place the ribs on it, meat-side down.
Cover the baking dish with a layer of heavy-duty foil, place it in the oven, and bake for three hours (be sure to set a timer).
When the timer goes off (and not a minute before), pull the full rack out of the oven, and then carefully remove the foil. Watch out for hot steam! Let the meat rest for about 10 minutes.
Carefully remove the full rack and place it on a cutting board. Drain off the liquid fat, and then put your ribs back on the original pan.
Using a brush, add your favorite barbecue sauce over the top, bottom, and sides of the pork ribs.
Bake for an additional 10 minutes. You can do this a few times, depending on how much sauce you like.
Perfectly tender ribs should leave the bones clean after each bite.
Prep Now, Grill Later
Say you want all that delicious tenderness with some real grill char and flavor? No problem!
You can follow the same steps above, but skip the barbecue sauce. From there, follow these instructions:
Once the ribs are done, remove the foil and let them rest and cool entirely.
Remove the slabs, and cover each rib with plastic wrap, and place them in the fridge.
When you’re ready, place them on the grill and baste them with your favorite barbecue sauce. (Keep in mind, that barbecue sauce with a high ratio of corn syrup will burn quickly on a grill.)
I'm going to try this.
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How do you know it's done before searing? A probe? Or you you feel-test the meat ?
If the sear is 'after' I would have to imagine that the probe/center would be like maybe 80-95 F. ? It sure seems like using the sear-after method it would be not be easy to get the right sear without getting the center way past rare.
How do you manage it?
PHM
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Originally Posted by
R600a
That is the only way I can cook beef. I usually cook at 225° - 250° until done and then sear in a smoking cast iron.
Sent from the Okie state usin Tapatalk
PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
-
Originally Posted by
Poodle Head Mikey
How do you know it's done before searing? A probe? Or you you feel-test the meat ?
If the sear is 'after' I would have to imagine that the probe/center would be like maybe 80-95 F. ? It sure seems like using the sear-after method it would be not be easy to get the right sear without getting the center way past rare.
How do you manage it?
PHM
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It's actually the exact opposite of what you would think you cook it to the temperature that you want it to be when it is done and then you take it off and let it cool while you get your pan smoking and sear it for as short of time as possible.
I also do a little more prep work. I dry the steak and put it on a plate or rack in the fridge for at least a day ahead of time so that the outer surface is dry which makes it sear a lot easier then when you do the initial slow cooking the surface dries even more so by the time you get to the sear the outer surface is dry and takes a sear extremely fast.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
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Also no rest time is needed after cooking.
Man I am hungry. I need to go make a roast.
Sent from the Okie state usin Tapatalk
"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.